Euclid Fish Co. offers its catches, from the ordinary to the exotic, for carryout and meals - News-Herald.com

Euclid Fish Co. offers its catches, from the ordinary to the exotic, for carryout and meals - News-Herald.com

Euclid Fish Co. offers its catches, from the ordinary to the exotic, for carryout and meals - News-Herald.com

Posted: 22 Apr 2020 12:00 AM PDT

Getting bored with the same old meals? It's been said that most households rely on the same 10 ingredients, rotating them for several dishes.

Wake up the family with a dinner of octopus or crayfish. Or consider barramundi, an Australian sea bass similar to grouper. Loaded with healthy omega 3s, it's farmed in the waters Down Under, flash-frozen and available here with online orders from Euclid Fish Co. in Mentor.

Many home cooks are intimidated by fish, but Terrie Young can help you out. She's the wife of Euclid Fish owner John C. Young and the mom of John V. and Charles Young, representing the fourth generation of the Young family to run the business.

Even some who claim to not like fish find barramundi to be light and delicious. It's perfect in fish tacos, so today's recipe is sure to gather fans and requests for an encore on the next Taco Tuesday or any other time.

Euclid Fish Co., in business for 76 years, continues to provide fish to area many markets, such as Heinen's. However, in keeping with the times, it has segued its retail business into a thriving carryout operation. Order from its website and include a pickup time, framed around lunch and dinner hours. Drive to its Mentor store, at 7839 Enterprise Drive, and call to let them know you've arrived. Your packaged order is brought out by a masked-and-gloved employee and loaded into your trunk.

That employee is likely to be a John V. Young or another member of the same family, which began Euclid Fish back in the 1940s. His brother, Charles, lives in the Pittsburgh area, where his focus is developing business in western Pennsylvania. Terrie is chief developer of recipes.

Euclid Fish-lobster

Four frozen North Atlantic lobster tails are $41.99 and available for carryout.

The Young clan and their Euclid Fish have helped feed the boom in Northeast Ohio clambakes each late summer and early fall. Many of the bakes served at restaurants and backyards originate with the company.

"Because so many restaurants have closed, it's difficult to get wild fish because fishermen can't sell it and aren't going out as they did before COVID-19," said J.V., as John is known. "But the decades of relationships my family has developed allows us to get the best fish there is on the planet."

Just before travel became difficult, he and his brother had gone to New Zealand to develop relationships with fish farmers there.

Customers cruising the Euclid Fish website, efcmarket.com, often are astounded at the fish varieties to be found there. You'll find cod and salmon, of course, but also clams, walleye, perch, lobster, tilapia, shrimp, oysters, giant crab legs, swordfish, halibut, grouper and more. And it's a surprise to see steaks, chicken, veal, lamb, pork ribs and ground beef along with eggs and Ohio City Pasta in a fish market.

Euclid Fish-packaged salmon

Fresh organic Norwegian salmon is packaged to go.

"We're trying to serve our customers so they don't have to run all over town," said Terrie, explaining why toilet paper, paper towels and latex gloves also can be ordered on the website.

They also have meals to take home — but for now only on Fridays. Tater tots smothered with peppered smoked salmon and cheddar cheese is the most popular item on the Market Menu, but other meals include seafood sandwiches and wraps, seafood tacos, a variety of tater tots, chicken, beef, dinners framed around cod, sole and shrimp plus pairing dinners for two.

Besides toilet paper and paper towels, I also bought fresh organic Norwegian salmon and crawfish, just because I could. If I'd spent $200, I could have gotten doorstep delivery, but I was just there to grab provisions for a couple of dinners.

Euclid Fish-salmon at home

Fresh Norwegian salmon to go becomes salmon with shallots at home.

I created a divine salmon sauced with shallots, tomatoes, and cream and poured a lovely Rhone to drink with it. The original recipe, which came from a favorite French chef in Provence, included basil and créme fraiche, but I was out of both so I substituted chopped parsley and heavy cream. A nice dry Rosé from Provence was poured with it in France, but all I had was a Rhone. The full-flavored salmon stood up well to this vigorous wine.

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