Fresh Fish is Our Passion

Chef Terrie on New Day Cleveland

For those of you who had missed Chef Terrie’s segment on New Day Cleveland, no worries, everything you need to know is right here! It’s a new year, which means it is time to make those resolutions, most often, lose weight, get fit and eat healthier. It’s important you make your resolution something worth sticking to, so we are here to help. It all start’s with seafood! Adding more seafood to your diet is more than just for reasons such as losing weight, it is proven that eating seafood at least twice a week will help people maintain a healthy brain as they age, lower the risk of several diseases, and reduce blood pressure. Chef Terrie has crated several dishes for either you to create at home or pick up in the EFC market, all great for your health!

Low fat Salmon Salad

First Featured Item: Low Fat Salmon Salad


  • 2 lb. poached skinless Skuna Bay Salmon
  • Juice of Three Lemons
  • 2 tbsp. good olive oil
  • 1/4 tsp. salt
  • Pinch of dried dill
  • 2 scallions chopped thru the green portions
  • 1 stalk of celery, medium chopped

To poach salmon, add fish to a simmering pan of water. Make sure fish is covered. Cook for 15 minutes.  Remove, and let fish cool before handling. In a large bowl, add the cooled salmon and the rest of the ingredients. Gently toss all together flaking the fish as you go.  Enjoy on a cracker or on top of a salad, or even mixed with some cooked pasta!


Gluten Free Crab Cakes Presentation

Gluten Free Authentic Blue Crabcakes


  • 1 can Special Crab Meat
  • 1 tsp. Old Bay Seasoning
  • 1/4 Red Pepper finely, chopped
  • 1/2 cup Hellman’s brand mayo
  • 3/4 cup of rice chex cereal after being crushed to a breadcrumb texture

Directions: Mix well in a large bowl and then let rest for 15 minutes.  To cook, heat up two tablespoons of olive oil in a large saute pan.

Form cakes in approx. 2 inch round patty. Carefully add to the hot oil. Do not crowd them. Turn once after 3 minutes should be lightly browned and set up brown other side for 2/3 minutes and remove from pan. Repeat in batches until all are cooked keep warm in oven until ready to serve.

Hint: Don’t really need to add more oil every new batch it’s just so they won’t stick.



Pistachio Crusted Ruby Red Trout

Pist,. Crusted Red Ruby Trout










Whole Wheat Pasta with Shrimp, Sundried Tomatoes, and Artichokes

Whole Grain Pasta with Shrimp, Artichokes and Sundried tomatoes










Stuffed Flounder w/ Spinach and Tomatoes

Stuffed Flounder












The Euclid Fish Company





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Euclid Fish Company

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Euclid Fish Company

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