Euclid Fish Company
FRESH CATCH OF THE WEEK
GULF WILD RED GROUPER
Product of the USA
Caught in the temperate waters of the Gulf, Gulf Wild Red Grouper is popular for its availability, flavor and size. Red grouper has a mildly distinct flavor, somewhere between bass & halibut. Red Grouper is sweeter and milder than Black Grouper, but both have a similar firm texture, heavy flake & good moisture retention. Grouper is great to saute, grill, bake, steam, broil or fry.

Our Gulf Wild Program is providing us with stunning quality and some of the most gorgeous salt water fish we have seen. Check out the fish tags accompanying each order to determine the exact 10-mile-square area of catch, the boat name as well as the captain. The most vital aspect of this program is members' adherence to catch shares and catch methods. Their efforts have contributed to rebound of the gulf reef fishery.

For more product information and sustainability ratings
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WRECKFISH (American Sea Bass)
Cut from 20+ lb. whole fish
Wreckfish has firm white flesh with a large heavy flake and has a mild flavor similar to grouper and sea bass. Wreckfish is versatile and can be used in a variety of preparations such as grilled, baked, broiled, fried and sauteed. Availability is very sporadic. Only a few fishermen harvest wreckfish because they are notoriously difficult to catch. These fish are caught one by one and are treated with individual care from the vessel, to our facility and to your kitchen.
PEEKING TOE CRABMEAT
Fresh, 8 oz., USA
One of the most coveted types of crabmeat on the market today! The catchy fisherman's slang name, which is sort of an abbreviated form of "picked toe"  in Down East Maine or handpicked leg or toe meat, is not the sole reason for its popularity. Peekytoe Crabmeat is simply one of the sweetest, most versatile, and most consistent crabmeat options for your kitchen - fresh picked and tasting of the sea!
WILD KING SALMON
Columbia River, 11-18 lb. whole fish
Prized for their flesh color, high oil content, delicate texture and succulent flesh, Columbia Kings have grown to become an all around favorite!  King Salmon are caught by gill nets at the mouth of the Columbia River. Their meat are not as red as the Sockeyes, but more red than  Atlantic Salmon. The meat is moist and full of flavor with a large flake. Typically with a higher fat content, Columbia River Kings are extremely rich in flavor and extremely high in Omega-3's. Cooking methods include sauteed, baked, broiled, grilled, poached, smoked and steamed. The season is almost over, so now is the time to add it as a specialty menu item.
EUCLID FISH IS NOW ON INSTAGRAM!
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-SPECIALTIES-
-Amberjack Fillet, USA 
-Golden Corvina, cut from 5+ lb. fish, Costa Rica 
-Wreckfish, Cut from 20+ lb. fish, USA 
-Domestic Kingfish, Cut from 5+ lb. whole fish., USA 
-Kingklip, Costa Rica
-Mako Shark, USA
-Blue Marlin Loins, USA
-Genuine Doversole, Wild, Holland
-Sable Fillet (Black Cod, FRZ, USA
-Pacific Ling Cod, Cut from 5+ lb. fish, USA 
-Genuine American Red Snapper, Gulf Wild, USA
-Mutton Snapper, USA
-Lane Snapper, cut from 2-4 and 4-6 lb. fish, USA 
-OYSTERS-
-Delaware Bay,
12/80/100 ct. 
-Genuine BluePoint,100 ct  
-Watch Hill, 100 ct.
-Pickle Point, 100 ct.
-La St. Simon, 100 ct.
-Broadwater, 100 ct.
-Gooseberry, 100 ct.
-Beau Soleil, 100 ct.
-Cooks Cove, 100 ct.
Rappahannock, 100 ct.
-Stingray, 100 ct.
-Olde Salt, 100 ct,
-Barcat, 100 ct.

-WEST COAST OYSTER-
-Kumamoto, 60 ct.
-Quilcene, 60 ct. 
-FEATURED OYSTER-
BROADWATER OYSTERS

Harvested from the Chesapeake Bay, the Broadwater Oysters are grown through cage culture methods with aggressive tumbling, which allow the farmers to constantly monitor the growth and health of the stock. Each oyster spends most of their grow-out in the mouth of Occohannock Creek, in sight of the Chesapeake Bay. Once they reach market size, the farmers employ an age-old technique of "salting them up" in floated cages on the seaside in Magothy Bay. The higher salinity levels found in Magothy add to their "merroir," producing a flavor profile that is balanced with salty brine up front, and finishes with hints of cedar and spice. Broadwaters a are deep-cupped, seaside floated, 3 - 3.5 inch oyster, which is perfect for half-shell preparation. Served naked, with fresh lemon or mignonette, the Broadwater is tough to beat."
STAY CONNECTED:
7839 Enterprise Drive  Mentor, OH 44060
MENTOR: 440 951 6448
TOLL FREE:  800 686 0908
PITTSBURGH:  412 434 6448 
CINCINNATI:  513 823 0142