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AMBERJACK
Product of the USA
BEST CHOICE
 A sleek, migratory tuna-like fish found off both US coasts, Amberjack are prized for eating raw and are known for their attention to detail when harvested. Upon harvesting, the fish are iced and handled with great care to prevent bruising of the flesh. Amberjack has a creamy and smooth texture with a buttery, silky taste because of its high oil content. Fillets cook up firm with large flakes and a mild sweet flavor and rich to the taste. Amberjack is great when lightly marinated and roasted, grilled or braised.
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IVORY KING SALMON
Product of the USA
BEST CHOICE
 Ivory King Salmon can now be found on menus across the US. Although the rare, pale fleshed salmon used to be cast aside as undesirable, today, Ivory has grown to become a high-end preference in many restaurants. No one is exactly sure why about only 1 in 100 wild kings are white, although two theories remain. They either feed on a different diet than most kings, or there may be some genetic reason that the fish does not deposit the colored pigment. The taste is the same as red meat kings; moist & full of flavor w/ large flakes. Kings are high in fat content, extremely rich in flavor and high in Omega-3's. The meat is very versatile; sauteed, baked, broiled, grilled, poached, smoked and steamed are all excellent cooking methods.
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FIRE BACK GROUPER
Product of the USA
GOOD ALTERNATIVE
 Fireback Grouper has a mild, but very unique flavor, somewhat of a cross between bass an halibut.
Grouper meat cooks up very firm, with big flakes and holds its moisture better than many other fish. Can be grilled, fried, sauteed, broiled, steamed, baked, also excellent for soups and chowders.
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MAKO SHARK LOINS
Product of the USA
GOOD ALTERNATIVE
 Feeding on some of the worlds fastest tunas and billfish, the mako shark is at the very apex of the marine food chain. It is also among the best tasting of hundreds of shark species around the world. Mako Shark is moist and slightly sweet, with a full bodied, and meaty taste. Both flavor and texture are similar to swordfish, but the flesh of mako is moister and the meat is not as sweet. Mako shark can be marinated, blackened, cubed for use in stews and soups or chinked for kabobs, all great baked, steamed, sauteed, broiled and our favorite.
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WINDMILL POINT OYSTER
BEST CHOICE
 Windmill Point Oyster Company's cultivation grounds flow with a rich history of stories that date back to the 17ths century. Distinguished by a delicate salis combined with a crisp mineral finish, anti-poisons (Windmill Oysters) are tastefully and geographically unique. Windmill Point Oysters are cultivated in idyllic conditions where the mouth of the Rappahannock River and the Chesapeake Bay blend to create flavor nutrient rich waters with an average of 14-18 ppt salinity.
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SPECIALTY
-Char Fillets, Iceland
-Amberjack, USA
-Cobia, Honduras
-Wild Blue Catfish, USA
-Sea Cucumber Meat, Frozen, USA
-Mako Shark, USA
-Ling Cod, USA
-Black Cod, USA
-Sturgeon, USA
-Wild Salmon-
-Copper River Sockeyes
-Copper River Kings
Excellent Selection of Gulf Species!
-Red Grouper, Gulf Wild, USA
-Fireback Grouper, MEX
-Lane Snapper, MEX
-Mangrove Snapper, Gulf Wild, USA
-American Red Snapper, Gulf Wild, USA
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OYSTER VARIETY
EAST COAST OYSTERS
-Genuine Blue Points, 12/100 ct.
Mild w/ a pleasantly briny flavor.
-Delaware Bay, 12/80/100 ct.
Briny, sweet and nutty.
-Broadwater, 100 ct.
Mouthwateringly briny.
-Windmill Point, 100 ct.
Delicate, with a crisp, mineral finish.
-Little Bitches, 100 ct.
Perfect full flavor, petite.
-Beau Soleil, 100 ct.
Mildly briny, clean refined finish.
-French Kiss, 60 ct.
Profound salinity, briny liquor, sweet finish.
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FRESH MUSHROOMS
Morels, Frozen (USA
#1, USA Whole Morels, Flash Frozen, Oregon
Bulk Maitake (USA)
Grown in Washington, also known as Hen of the Woods
Velvet Piopinni (USA)
Velvet and peppery, perfect porcini substitute
For a full list of mushroom availability and pre-order information, contact your local sales rep today!
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Euclid Fish Company
7839 Enterprise Drive. Mentor, Ohio 44060
Ohio: 440-951-6448 Toll Free:
800-686-0908
Pittsburgh:
412-434-6448
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