Boston-based private chef Fernanda Tapia demonstrates why red snapper is a sushi favorite. She turns this beautiful fish into a show-stopping crudo.
Time to light up the grill, because summer is officially here. Whether you are a beginner or a grill master, you can’t go wrong with grilling shrimp.
Nearly every recipe for bluefish pâté calls for getting out a smoker, but we know not everyone has one. We skipped the fuss and baked the bluefish before turning it into a creamy pâté.
Sockeye salmon from Alaska is a summertime treat. This lean, brightly colored, and flavorful fish requires a light hand in cooking and shines paired with bright, fresh flavors like in this watermelon, feta, and radish salad.
We love the classics, but sometimes we like to mix it up. Try this spin on a traditional shrimp roll by swapping the mayo-based sauce for a miso dressing (we love lemon miso dressing from Not Just Co.)
We’ve got summer on the brain. As the weather heats up, we are craving shrimp rolls — flavorful shrimp salad packed inside a warm, buttery roll.
We offer a variety of short cuts here at Wulf’s to utilize as much of the fish as we can. These smaller pieces of fish are the same quality you know and love, but smaller and skinless.
Koji, on its own, is the ideal marinade. It’s salty, sweet and umami akin to parmesan and miso.
A common deli fare, smoked sturgeon is anything but. The higher fat content helps it to maintain a wonderful tender texture through the smoking process.