AMERICAN SEA BASS (WRECKFISH)
Product of the USA- Best Choice













Wreckfish has a 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.


OPAH (MOONFISH) TOP LOINS
Product of the USA
Good Alternative

Opah, also known as Moonfish, are open ocean dwellers that are caught individually by fishermen using longline gear. Previously named as an underutilized specie, Opah has since grown in popularity and has found its way on several specialty menus. 

Opah has a rich, creamy, full flavored taste with a firm, fatty texture. The loin has a distinctive flavor, very sweet and tender, also the easiest part of the fish to handle. Opah can be compared between tuna and swordfish because of its steak like texture/ flavor. The opah's flesh is rich with healthy oils, and is great grilled, broiled, sauteed, raw, or smoked and ideal for Sushi, and Sashimi!
GW AMERICAN RED SNAPPER
Product of the USA
Good Alternative

American Red Snapper has a pinkish meat that is lean, moist, and sweet with a mild although distinctive flavor. It should be cooked with the skin on to help keep in the moisture! Cooking methods include sauteing, baking, broiling, grilling, poaching or steaming.  When you purchase Gulf Wild branded Seafood from Euclid Fish, you are supporting sustainable fisheries and fisherman operating in the Gulf. They  are setting the standard for genuine,responsibly caught and harvested seafood. By using the TransparenSea Tracking System and applying the Gulf Wild gill tags, the fisherman become accountable for the seafood they harvest. When you input the number on each gill tag, you confirm the exact catch location, captain and vessel from which the fish was caught. This ensures that the fish you purchased is authentic, domestically fished, responsibly caught and undeniably fresh!
COPPER RIVER KING & SOCKEYE SALMON
Product  of the USA
Best Choice
  
We have limited quantities of Copper River Kings and Seasons in house! 
        ***Market Update*** 
Over half of the TOTAL pre-season harvest quota on Kings was taken in the first 12 hour opener last week. This explains why there seems to be more Kings available than prior years. The problem this creates for Alaska Fish and Game is they will have to regulate the count on Kings so it doesn't exceed the 4000 fish quota set before the season began. This is easier said than done because fisherman targeting Sockeyes will also catch Kings. It could end up putting a twist on the fishery that closes the entire operation well before they reach their quota on Sockeye. This is similar to what happened in the Atlantic Scallop fishery a few years ago where the by-catch on yellowtail flounder shut the entire scallop fishery down with a couple million pounds left on the quota.
Oyster Availability
Bevans, 80 ct. (East)
A little less briny than the average, with a meaty texture and a hint of sweetness. 

Delaware Bay, 100 ct./ 12 ct. (East)
Plump firm meats with a briny and sweet flavor.

Wianno, 50 ct. (East)
Pump and succulent with a distinct sweet and briny Wellfleet flavor.

Bullseye, 100 ct. (East)
Delectable blend of flavors, a salty sweetness with the slightest mineral hints and a clean finish.

Beach Plum, 100 ct. (East)
Moderate brine w/ a soft meat and sweet, earthy finish.

Riptide, 100 ct. (East)
Moderate brine with soft meat and a sweet, earthy finish.

Thatch Island, 100 ct.
briny bite with a silky meat and limestone finish. 
Shooting Point, 100 ct. (East)
Slightly sweet  meats w/ an incredible pure brine finish.

Blackberry Point, 100 ct. (East)
Meats are plump- the flavor profile is simply delicious. Initial mild sweetness, followed by a pleasantly lingering medium to high salinity in the finish.

Genuine Blue Points, 12/100 ct. (East)
Plump, firm meats- very briny and savory with notes of pine and anise. Expect a sweet aftertaste.

Beau Soleil, 100 ct.
Refined and light, with a mild brine and sweet finish. Petite shell w/ deep cup and firm meat.

Malepeque, 100 ct. (East)
Light bodied and clean on the finish. Perfect balance of sweetness, brine and pickle-like liveliness.

Raspberry Point, 100 ct. (East)
Deep cups with a full meat- wonderful salty taste, clean flavor and a delightful sweet finish. 
Specialty Selections
American Red Snapper, 5+ lb. fish, USA
Lane Snapper Fillet, Skin on, USA
Red Grouper, Skin on, 5-10 lb. fish, USA
Black Grouper, Skin On, Mexico
Black Grouper, Gulf Wild, Skin on V-cut, USA
Fresh Uncleaned Large Squid, USA
Arctic Char Fillets, Iceland
Amberjack Fillets, Skin On, USA
Wreckfish Fillet, Skin On, USA
Barramundi, Skin On, 1-3 lb., Singapore
TauTog Fillet, Skinless, USA
Cobia Fillet, Skin On, Honduras
Golden Corvina, Skin On, Costa Rica
Escolar (Walu), Skin On, USA
Kingklip, Skin On, Costa Rica
Stone Bass (Meagre), Skin On, Greece
Skate Fillet, Skinless/Boneless, USA
Nairagi Loin, Skin On, USA
Opah Top Loins, Skin On, USA
Mako Shark Loins, Skin On, USA
Ono Wahoo Fillets, Skin On, USA
Skull Island Tiger Prawns U^, New Zealand
Pan Ready Rex Sole, 6-7 oz., USA
Ling Cod Fillet, Skin On, 2-10 lb. fish, USA
Black Cod Fillet, 2-3 lb. fish, USA
Doversole Fillet, Skinless, USA