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The best chefs in the nation trust Wulf's Fish

Meri Lippard

America's Test Kitchen
Test Kitchen Manager

I'm continually impressed not only by the quality of product, but by the most amazing customer service and consistent source of seafood knowledge and educational information. The Wulfs Team meets our expectations and beyond when it comes to our very particular specs and special requests.

Carl Dooley

Mooncusser - Boston
Top Chef Finalist
James Beard Nominee

The quality of the fish is amazing, but the best part of working with Wulf's is the customer service. There is always someone there to answer a question, seek out a special product, or drop off an emergency order. They are the best!

Heather Tolmie

America's Test Kitchen
Test Kitchen Shopping and Receiving Lead

Our goal in the Test Kitchen is to develop the very best recipes possible. That starts with using the very best ingredients - and believe me, we have exacting standards! That's why the gang at Wulf's is such a perfect fit for us. Their quality is second to none and their wealth of knowledge continues to be an invaluable resource.

Tracy Chang

Pagu - Cambridge, MA

I love working with Wulf because it's a symbiotic relationship. They take care of us with reliable, quality product that is transparent and sustainably sourced. Their service is top; they are excellent communicators and work 'round the clock to make sure we get what we need in time, which is crucial in this industry. During Covid, they have been supportive of our nonprofit initiatives in providing donated, quality product to frontline essential workers and food insecure families in need.

Michael Geib

167 Raw - Charleston SC

We love working with Wulf's Fish. Their passion for incredible and unique product definitely sets them apart. Not only can we depend on them for quality, but they help push the envelope and are always a source for inspiration.

Cedric Vongerichten

Wayan - NYC
Perry Street - NYC

Our experience with Wulf’s Fish and the team has been very positive and refreshingly different from other seafood companies. I am always impressed with the quality of their seafood and the outstanding customer service. I highly recommend Wulf’s Fish.

Ayaka Guido

ABC Kitchen - NYC

My experience with Wulf's has always been amazing! They have the quality, selection and an emphasis on sustainability plus, the sweetest customer service. Wulf's is always willing to be there for you in a heartbeat!

Michael Smith

Farina Ristorante & Oyster Bar - Kansas City
James Beard Winner

I’ve been using Wulf’s Fish for my seafood selections. The next day delivery guarantees really fresh and fast product right off the boats to my back door.

Karen Akunowicz

Fox & the Knife - Boston
James Beard Winner, Top Chef & Top Chef All-Stars

As a long time Wulf's customer, I can't say enough about the quality of the product and the amazing customer service. I look forward to the 'Dead Fish' emails and seeing what's new!

Popular Picks

$ 20 00

2 per pack

Soft Shell Crabs

A quick dusting of flour (and Old Bay Seasoning according to purists) is all these need before pan frying. Make sure to pat the crabs dry with paper towels before dredging. Crabs may retain some moisture. Beware of spattering oil when placing them in hot oil. Crabs will fry up perfectly crisp on the outside with tender meat throughout.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Chef Box Series: Garlic Noodles with Soft Shell Crab

Chef Rachel Miller

Chefs at Home: Parisian-Style Soft Shell Crabs

Chef Andrew Hebert

Wulf's Kitchen: Soft Shell Crab BLTs with Chili Lime Aioli

Chef Fernanda Tapia

Wild-caught in the Mid-Atlantic. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

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Soft Shell Crabs

$ 20 00

$ 22 00

16 oz. pack

Cod Cheeks

Cod cheeks can be pan-seared, breaded and fried, or added to a soup, stew or curry.

Chef Box Series: Cod Cheeks Piccata

Chef Michael Lombardi

Hooked: A Cheeky Cod Post

Wulf's Fish

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Cod Cheeks

$ 22 00

$ 14 50

8 oz portion 16 oz portion

Scottish Loch Duart Heritage Salmon

No other farmed salmon can come close to the rich taste that has made Loch Duart a trusted salmon in elite kitchens around the world. Loch Duart Salmon carries the highest mark in French gastronomy — Label Rouge — which designates the best produced, and best tasting, products in the world.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Chefs at Home: Loch Duart Salmon Ceviche Tostada

Chef Andrew Robinson

Hooked: Newlyweds in the Kitchen, No. 1 Loch Duart Salmon vs. Ora King Salmon

Kim Watson-Ito and Justin Ito-Adler

The Perfect Pair: Fresh & Citrusy

Wulf's Fish

Wulf's Kitchen: Loch Duart Salmon with Cold Soba Noodles

Catie Duckworth

Wulf's Kitchen: Slow Roasted Loch Duart Salmon with Lemon and Herbs

Alisha Lumea

Loch Duart Salmon is certified ISO 14001, Global GAP, RSPCA Assured, Friend of the Sea and Label Rouge.

All fish are ikejime harvested for peak quality.

Loch Duart Salmon is certified kosher by KVH Kosher.

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Scottish Loch Duart Heritage Salmon

$ 14 50

From

$ 15 00

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Fish Collars

Approach fish collars as you would chicken wings (although they're bigger). They're great on the grill or roasted in the oven and take well to bold sauces and glazes.

Chef Box Series: Striped Bass Collars with Pepperonata

Chef Michael Lombardi

Chefs at Home: Salmon Collars with Candied Spice

Chef David Blessing

Hooked: Newlyweds in the Kitchen, No. 4 WTF are Fish Collars

Kim Watson-Ito and Justin Ito-Adler

Wulf's Kitchen: Grilled Striped Bass Fillets and Collars with Cabbage, Scallions, & Scapes

Corey Howard

All our fish collars (CleanFish Norwegian, Ora King Salmon, and Hamachi) are certified kosher by KVH Kosher.

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Fish Collars

From

$ 15 00

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$ 42 00

16 oz pack

Wild Striped Bass

You can't go wrong with striped bass in summer – keep it simple by searing or grilling and serving with peak-season summer vegetables.

Chefs at Home: Pan-Roasted Striped Bass with Greek Summer Tomato Salad

Chef Ignacio Lopez

Wulf's Kitchen: Striped Bass with Warm Tomato Vinaigrette and Sautéed Greens

Max Harvey

Wulf's Kitchen: Cook (Fish) Like a Chef

Wulf's Fish

Wild-caught along the Atlantic coast. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

Our wild striped bass is certified kosher by KVH Kosher.

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Wild Striped Bass

$ 42 00

$ 32 00

8 oz

Halibut

With its buttery flavor and dense flake, halibut is well-suited to any number of preparations, from simply grilled and topped with a punchy relish or pesto, to cut into chunks and simmered in a Thai-style curry.

Chefs at Home: Butter Vadouvan Halibut

Chef Alex Carpenter

Chefs at Home: Halibut with Charred Garlicky Cauliflower, Brussels, Gingered Carrot Purée

Chef Mike Betts

Wulf's Kitchen: Pan-Seared Halibut with Tomato-Corn Salsa

Chef Fernanda Tapia

Wulf's Kitchen: Halibut Short Cuts with Rustic Summer Corn Puree

Alisha Lumea

Wild, Hook & Line Atlantic halibut caught in New England or Nova Scotia.

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Halibut

$ 32 00

$ 25 00

16 oz. portion

Haddock

Haddock is fast-cooking and versatile to prepare: try it simply baked with a coating of buttered breadcrumbs for some true New England comfort food; toss it into a Mediterranean-style fish stew with tomato, saffron, and clams; or deep-fry it for a classic fish sandwich.

Chefs at Home: Grilled Haddock with Curry Parsnip Puree, Broccoli and Salsa Verde

Chef David Bazirgan

The Perfect Pair: Pan-Fried

Wulf's Fish

Haddock v Cod — A 10-Year-Old Fish Expert Helps Describe the Difference

Leigh Belanger

Wulf's Kitchen: Seafood Casserole

Steve Barresi

Hook and line caught

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Haddock

$ 25 00

From

$ 25 00

Options

Ground White Fish – Gefilte Fish Provisions

While many old family recipes call for fish heads and bones to make your own fortified fish stock, there's a wealth of updated recipes that boast a more streamlined method for keeping the tradition alive with a lot less process, like these in Food52, Delish and The Spruce Eats, and this one from Williams Sonoma for Gefilte Fish Loaf that takes the simmering in stock step out entirely.

Wulf's Kitchen: Gefilte Fish Loaf

Rebecca Nottonson

Wulf's Kitchen: Gertie Wulf's Gefilte Fish

Wulf's Fish

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Ground White Fish – Gefilte Fish Provisions

From

$ 25 00

Options

The best chefs in the nation trust Wulf's Fish

Meri Lippard

America's Test Kitchen Test Kitchen Manager

Carl Dooley

Mooncusser - Boston Top Chef Finalist James Beard Nominee

Heather Tolmie

America's Test Kitchen Test Kitchen Shopping and Receiving Lead

Tracy Chang

Pagu - Cambridge, MA

Michael Geib

167 Raw - Charleston SC

Cedric Vongerichten

Wayan - NYC Perry Street - NYC

Ayaka Guido

ABC Kitchen - NYC

Michael Smith

Farina Ristorante & Oyster Bar - Kansas City James Beard Winner

Karen Akunowicz

Fox & the Knife - Boston James Beard Winner, Top Chef & Top Chef All-Stars

Popular Picks

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When should we send your message?

America's Test Kitchen
Test Kitchen Manager

Mooncusser - Boston
Top Chef Finalist
James Beard Nominee

America's Test Kitchen
Test Kitchen Shopping and Receiving Lead

Wayan - NYC
Perry Street - NYC

Farina Ristorante & Oyster Bar - Kansas City
James Beard Winner

Fox & the Knife - Boston
James Beard Winner, Top Chef & Top Chef All-Stars