Seared in a pan, or broiled in the oven, Arctic char is a firm, moderately fatty fish that can handle the heat. It's also a perfect candidate for smoked and grilled (dry-heat) preparations for the same reasons. The crisped skin is delicious!
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Our arctic char is certified kosher by KVH Kosher.
The high oil content makes black cod a forgiving fish to cook (and also why it's so delicious). Try it grilled, broiled or baked — especially with a classic miso marinade or glaze.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
US domestic fisheries are highly regulated for the sustainability of wild fish populations.
Our black cod is certified kosher by KVH Kosher.
Mild and savory with a delicate flake, black sea bass is a flexible fish that can star in any number of dishes — try it grilled and topped with salsa verde; steamed with ginger and scallions, or served as crudo or sashimi.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Wild-caught, rod and reel or pots. US domestic fisheries are highly regulated for the sustainability of wild fish populations. Rod and reel-caught black sea bass get a Good Alternative ranking from Seafood Watch.
Our black sea bass is certified kosher by KVH Kosher.
Bluefish are fierce swimmers. All that muscle action translates to distinct flavor on the plate. This oil-rich fish pairs well with bold and spicy flavors, as well as acid, like a squeeze of lemon to cut through the richness.
Bluefish is particularly sensitive, so you'll want to consume this fish immediately after defrosting. If you need some culinary inspiration (or convincing),
check out this article and recipe in the New York Times.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
US domestic fisheries are highly regulated for the sustainability of wild fish populations.
Our bluefish fillets are certified kosher by KVH Kosher.
What can't you do with cod? From grilling and roasting to braising or adding to soup and chowder, the versatile gadus morhua is a superstar in the kitchen.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Cod cheeks can be pan-seared, breaded and fried, or added to a soup, stew or curry.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Dayboat scallops from Georges Bank make a spectacular main dish whether you're dining out or eating in. Because they're dry scallops and chem-free, you can get a beautiful sear in the pan. They just need a little salt and pepper to shine. Try them in the pan, grilled or added into a paella. Or try them raw, sliced thin in a crudo.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Wild, dredge-caught scallops from Massachusetts are rated a 'Good Alternative' by Seafood Watch. US domestic fisheries are highly regulated for the sustainability of wild fish populations.
Approach fish collars as you would chicken wings (although they're bigger). They're great on the grill or roasted in the oven and take well to bold sauces and glazes.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
All our fish collars (CleanFish Norwegian, Ora King Salmon, and Hamachi) are certified kosher by KVH Kosher.
Fluke can be used for crudo or sushi; at home, try it thinly sliced and drizzled with good olive oil, lime juice, and flaky salt. Or dredge in seasoned flour, pan-fry, and make a quick sauce with white wine and lemon.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
US domestic fisheries are highly regulated for the sustainability of wild fish populations.
The easiest and most versatile way to prepare green crabs is to simmer them into a stock that can be used as a base for soups, bisques, noodle dishes, risotto, or frozen in ice cube trays to add depth of flavor to pasta sauces, sautés and more.
To make a basic stock, rinse the frozen crabs in water to remove any residual sand and add them whole to a stock pot with water and aromatics like onion, garlic, fennel and celery. Simmer for as little as 45 minutes or up to four hours.
For more recipe and culinary guidance, visit
Greencrab.org
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Eat as many as you can! Seriously, we would be lucky to overfish them, and we've got a very long way to go. Developing a culinary market for the crabs makes it possible for harvesters to trap and transport them to market. The more we remove from our fragile New England coastal ecosystem the better.
How destructive are they? A single green crab can eat more than 40 juvenile softshell clams in a day, and a single female green crab can produce 185,000 eggs each year. In fragile marshes, which are essential for species from clams to osprey, the crabs tunnel and make the marsh vulnerable to erosion. Without very cold ocean temperatures and a hard freeze in estuaries to kill the juvenile green crabs, their populations are unchecked and exploding.
While many old family recipes call for fish heads and bones to make your own fortified fish stock, there's a wealth of updated recipes that boast a more streamlined method for keeping the tradition alive with a lot less process, like these in Food52, Delish and The Spruce Eats, and this one from Williams Sonoma for Gefilte Fish Loaf that takes the simmering in stock step out entirely.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Haddock is fast-cooking and versatile to prepare: try it simply baked with a coating of buttered breadcrumbs for some true New England comfort food; toss it into a Mediterranean-style fish stew with tomato, saffron, and clams; or deep-fry it for a classic fish sandwich.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Hook and line caught
With its buttery flavor and dense flake, halibut is well-suited to any number of preparations, from simply grilled and topped with a punchy relish or pesto, to cut into chunks and simmered in a Thai-style curry.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Wild, Hook & Line Atlantic halibut caught in New England or Nova Scotia.
With its buttery flavor and dense flake, halibut is well-suited to any number of preparations, from simply grilled and topped with a punchy relish or pesto, to cut into chunks and simmered in a Thai-style curry.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Mild in flavor and tender in texture, these wild Gulf shrimps are extremely versatile. always delicious, and most importantly – convenient. They are shelled, de-veined, chem-free and ready for any cooking application. Try them seared then tossed in pasta or simply grilled for a salad topping.
Caught in a well-regulated fishery, Wood's Fisheries shrimp are chem-free. Since 1860, five generations of the Wood family have been landing shrimp in Port St. Joe, Florida on the Gulf Coast. Today, the boats Wood's works with are fishing from the Carolinas down around Florida and into the Gulf of Mexico and hold to a high standard of environmental stewardship and care for the product.
Sold in 16oz packs of individually frozen (IQF) large shrimp, 16-20 shrimp per pound, shelled and de-veined.
ORIGIN: USA (wild)
Limited Catch products are a selection of unusual and seasonal offerings. Quantities are limited, so if you see something you like, catch it while you can.
US stock assessments state that pink shrimp fisheries have not been overfished and are not experiencing overfishing. US domestic fisheries are highly regulated for the sustainability of wild fish populations. Boats are using bycatch reduction devices (BRD's) and turtle excluder devices (TED's) to reduce the catch of untargeted species caught in the nets, including sea turtles.
Shrimp, water, and salt.
I'm continually impressed not only by the quality of product, but by the most amazing customer service and consistent source of seafood knowledge and educational information. The Wulfs Team meets our expectations and beyond when it comes to our very particular specs and special requests.
The quality of the fish is amazing, but the best part of working with Wulf's is the customer service. There is always someone there to answer a question, seek out a special product, or drop off an emergency order. They are the best!
Our goal in the Test Kitchen is to develop the very best recipes possible. That starts with using the very best ingredients - and believe me, we have exacting standards! That's why the gang at Wulf's is such a perfect fit for us. Their quality is second to none and their wealth of knowledge continues to be an invaluable resource.
I love working with Wulf because it's a symbiotic relationship. They take care of us with reliable, quality product that is transparent and sustainably sourced. Their service is top; they are excellent communicators and work 'round the clock to make sure we get what we need in time, which is crucial in this industry. During Covid, they have been supportive of our nonprofit initiatives in providing donated, quality product to frontline essential workers and food insecure families in need.
We love working with Wulf's Fish. Their passion for incredible and unique product definitely sets them apart. Not only can we depend on them for quality, but they help push the envelope and are always a source for inspiration.
Our experience with Wulf’s Fish and the team has been very positive and refreshingly different from other seafood companies. I am always impressed with the quality of their seafood and the outstanding customer service. I highly recommend Wulf’s Fish.
My experience with Wulf's has always been amazing! They have the quality, selection and an emphasis on sustainability plus, the sweetest customer service. Wulf's is always willing to be there for you in a heartbeat!
I’ve been using Wulf’s Fish for my seafood selections. The next day delivery guarantees really fresh and fast product right off the boats to my back door.
As a long time Wulf's customer, I can't say enough about the quality of the product and the amazing customer service. I look forward to the 'Dead Fish' emails and seeing what's new!
