Wulf's Blog

There’s a new seafood item trending on menus and it’s one we don’t have to worry about overfishing. For decades, green crabs have been seriously threatening native shellfish populations along US coasts. Now chefs have decided it’s time to fight back — from the kitchen. 
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"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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Chef Kyle McClelland of Saltie Girl in Boston, MA discusses the role seafood plays in his cooking and why he partners with Wulf's Fish.
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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 lend tips at each step.
  • Rebecca Nottonson
Wulf’s team member, Hannah Frith, sat down with Mark Bittman — whose very first book, published in 1999, was called Fish  to talk about his favorite ways to cook fish and the importance of starting with quality seafood.  
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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 — they live close to the ocean bottom and make up the fishery that’s been part of New England’s heritage for over 400 years.
  • 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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