Wulf's Blog

"They know I'm into cool stuff, so when they do have the monkfish liver or sake-cured salmon roe, they're always coming to me and saying 'hey, I think this would...
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"They invited me to their facility and that's what sold me - the way they handle their product, keep their product, clean their product, ship their product - it's super...
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 "What keeps us coming back is that we can depend on Wulf's just like our guests can depend on us." - Tracy Chang, Pagu Chef Tracy Chang of Pagu in...
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Want to learn how to make sushi at home? From slicing fish for sushi, seasoning your rice, to rolling techniques — this video will guide you through the process and...
  • Rebecca Nottonson
    Mark Bittman is the author of over thirty books, including the How to Cook Everything series and his new book, Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. He was...
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  It's safe to say the 2020 holiday season will be like the rest of the year, full of unknowns with traditions upended. Will we be traveling to see relatives...
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In fall, as the migratory fish head out in search of warmer waters, the groundfish stick around New England. Species like cod, haddock, redfish and flounder are all considered groundfish...
  • Leigh Belanger
On April 9, the Wulf’s Fish family lost a founder and key figure in our history, Alan Wulf. For more than 40 years until his retirement in 2012, Alan was...
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We're here for you. As a business dedicated to providing chefs with the very best seafood, we rise and fall with your fortunes. Your closure marks our days too, and...
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