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Wulf's Kitchen: Maine Bowl with Acadian Redfish, Smoked Eel, Kelp and Farro

Wulf's Fish
Serves: 4
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

For food lovers, Maine produces so many products to love, even beyond its famous lobster. We took inspiration from land and sea to build this grain bowl homage to our Maine-made favorites. Maine Grains pearled farro makes a nutty, toothsome base. Acadian Redfish is a plentiful species that cooks quickly and plays well with bold flavors. Smoked unagi, raised in a unique project to sustainably ranch eel, adds a bacon-like smoke and richness. And fermented kelp Sea-Chi brings brightness and acidity to tie it all together. 


Use whatever vegetables you have on hand, or are in season, to fill out the bowl. You can mix up which fish you use to top the bowl, but the farro, smoked unagi and Sea-Chi are a must. 


  • 1 lb Acadian Redfish fillets
  • 1 ½ cups uncooked Farro (we like Maine Grains pearled farro)
  • 1 tablespoon Wulf’s Sumac and Cumin spice blend
  • 4 oz package Smoked Unagi
  • 1/2 cup Atlantic Sea Farms Sea-Chi, or more as desired
  • 3 cups cauliflower florets
  • 1 cup cherry tomatoes, sliced
  • olive oil, for cooking and drizzling
  • salt and pepper to taste




    Put a medium-sized pot on to boil for the farro. Preheat your oven to 425 degrees.


    Once boiled, salt your water and stir in 1 ½ cups of farro. Cook according to package instructions. Drain and set aside – keep covered to keep warm. Don’t worry if you have extra farro. It keeps well in the refrigerator and reheats beautifully.


    Chop the cauliflower into manageable florets, place on a baking tray and drizzle with olive oil, salt and pepper. Roast for about 20 minutes, or until desired doneness.


    Place the smoked unagi on a separate foil-lined baking tray and roast in the oven for about 10 minutes, or until it begins to bubble with fat along the surface and the skin is rendering its fat as well. The cauliflower and unagi can share the oven.


    Heat oil in a medium fry pan for the fish. Score the skin side of the Acadian Redfish with a knife to get a better sear and prevent curling. Coat the fish on both sides with the Sumac and Cumin spice blend. For crispy skin, take care to use a spatula to press the fish against the pan to ensure pan to skin contact. When the fish is cooked ¾ of the way up the sides, flip and finish searing on the other side for a minute.


    Let the fish rest in the pan while you slice a handful of cherry tomatoes and spoon farro into 4 bowls.

    To serve


    Let the fish rest in the pan while you slice a handful of cherry tomatoes and spoon farro into 4 bowls.


    Flake the smoked unagi with a fork and dot pieces around the bowl. Next layer in Sea-Chi, cauliflower florets, tomato slices and top with the redfish fillet.


    Finish off the bowl with a drizzle of olive oil and crack of pepper.