A zippy, fresh, healthy dish from Boston chef Tim Chatigny – great for lunch or dinner, or really anytime you want to eat the rainbow. Pretty simple to throw together too - make the...
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...
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...
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...
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...
Max Harvey, Vice President and an owner of Wulf’s Fish, was interviewed by WGBH Boston on how the mandated closure of restaurants in response to the coronavirus has negatively impacted...
Wulf’s Fish sponsored a gathering of 24 chefs (12 from Boston, 12 from elsewhere in the country) to introduce King Kampachi to them and over 400 food-loving members of the...
