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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.
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 — 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.
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 public who attended the three 12-course dinners through the traveling chef retreat and dinner series known as Chefs Feed Indie Week.