American Wagyu Burger Patties
Whether you are craving a burger, or looking to mix it up with some tender meatballs or bolognese on a weeknight, you can't go wrong with these burgers patties.
Sold as 1 lb packs with two 8 oz. patties each
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.
Surf & Turf by Chef Zoltan Kosa of the ReelHouse in Boston
Wulf's Fish + Black Hawk Farms Not all fish is created equal, and neither is all beef. We've partnered with our friends at Black Hawk Farm in Princeton, Kentucky who are raising American Wagyu cattle on their own farm with meticulous care for the land and the animals.
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American Wagyu NY Strip
This American Wagyu NY Strip steak is arguably the perfect balance of well-distributed marbling and deep flavor from the sirloin. If you're a fan of a marbled steak but prefer a slighter leaner cut compared to the ribeye, this is the way to go.
Pair with Maine lobster or our day boat scallops for a classic surf and turf dinner.
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.
Surf & Turf by Chef Zoltan Kosa of the ReelHouse in Boston
American Wagyu NY Strip is from Black Hawk Farms in Princeton Kentucky. Cattle are raised humanely without hormones or antibiotics.
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Arctic Char
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.
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Black Cod
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.
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Black Sea Bass
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.
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Blackback Flounder
Blackback flounder fillets are thin and delicate. Roll them alone or with a stuffing of your choice and bake them in the oven surrounded with your favorite vegetables or covered in buttery breadcrumbs. Or, if you want something on the table in a flash, give them a quick dredge in flower and any spices of your choice and pan-fry them. The thin fillets cook in a couple of minutes.
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.
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Bluefin Tuna
Bluefin tuna is most prized in its raw form, whether that's sashimi, crudo or poke. It can also be quickly seared.
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. While bluefin populations in various parts of the world have been overfished, the Western Atlantic populations are now considered at a sustainable level and a managed fishery is permitted. You can reach more on the stock assessment by NOAA
here.
All-natural, un-treated tuna. It has not been gassed with carbon monoxide to prevent discoloration.
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Branzino Fillet
Grill or broil these fillets and pair with bright flavors, like lemon, olives and fresh herbs.
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 branzino fillet is certified kosher by KVH Kosher.
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Butterflied Rainbow Trout
Since they are butterflied, these fish are very easy to prepare at home. You can roast the fish in the oven or on the grill. Try stuffing them with fresh herbs and lemon slices and sprinkling them with Wulf's Garlic & Herb spice blend or simply with salt. The trout will be fully cooked and tender in just 15 minutes at 400 degrees. Most of the bones have already been removed, making them easy to serve. After cooking the skin will peel back easily revealing the cooked fillet that lifts right out.
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.
These rainbow trout are raised on a land-based farm in Idaho. US domestic production is strictly regulated.
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Cantabrian Anchovies
These Cantabrian anchovies can lend incredible umami to your dishes – from pasta sauces, a classic caesar salad, to a simple topping on pizza or buttered toast, it's hard to go wrong.
SAFE HANDLING — Keep refrigerated. Refrigerated products have an extended shelf life. Once opened, consume within three days.
Minimum shelf life: 120 days
Anchovy fillets, olive oil, salt.
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Cape Cod Soup & Chowder
Heat up a portion of these soups with a slice of bread — or a sprinkle of American Wagyu beef bacon or crisped up smoked unagi — and you have the perfect meal.
We have 3 variations available:
Each soup comes frozen in 18 oz portions. Simply defrost and warm on the stove or in the microwave.
Enjoy classic New England soups while supporting a great cause! These soups are made by Cape Cod Fishermen's Alliance's Small Boats, Big Taste program that sources from independent fishermen and provides the soups to regional food banks. So far nearly a million serving have been donated to families in need.
Cape Cod Fishermen's Alliance works with fishermen, policymakers, and the community to build sustainable fisheries, advocate for improved marine policies, and protect the ocean ecosystem.
Origin: USA (wild) haddock, skate, and clams
Clam Chowder
Ingredients: Water, Clams (Raw Clam Meat, Clam Juice, Sodium Phosphate, Salt, Calcium Disodium EDTA), Half & Half (Milk, Cream), Potatoes, Onions, Whey Protein Concentrate, Concentrated Clam Broth, Modified Corn Starch, Wheat Starch, Canola Oil, Sea Salt, Yeast Extract (Yeast Extract, Salt), Granulated Sugar, Maltodextrin, Spices, Onion Powder, Garlic Powder.
Contains: Milk and Wheat
Handling: Keep frozen.
Haddock Chowder
Ingredients: Half & half (milk, cream), fish stock (water, codfish, salt, butter [pasteurized cream, salt], rice flour, onion powder, natural flavoring), Haddock, Potato, Celery, Onion, Canola oil, Corn starch, Wheat flour, Sea salt, Garlic, White pepper, Nisin.
Contains: Fish, Milk, and Wheat.
Handling: Keep frozen.
Provençal Fish Stew is Dairy Free and Gluten Free.
Ingredients: Water, Skate, Concentrated sea clam juice (sea clam juice, salt), Onion, Tomato paste (tomatoes, citric acid), Celery, Carrot, Suntan pepper, Fennel, Canola oil, Scallions, Garlic, Parsley, Constarch, Sea salt, Olive oil, Brown sugar, Lemon juice concentrate, Seasoning blend (salt, spices, paprika, garlic, onion), Spice, Thyme, Oregano, Smoked paprika, Crushed red pepper, Nisin.
Contains: Fish (Skate).
Handling: Keep frozen.
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Chilean Sea Bass
Chilean Sea Bass is a very versatile and forgiving fish in the kitchen due to its high fat content. That's why it's so popular! It's well-suited to many cooking methods, including pan-searing, baking, broiling, and steaming.
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.
The Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) and the National Oceanic Atmospheric Administration (NOAA) certify that all of this Chilean Sea Bass product is legally caught and sustainable. Our products are fished from vessels equipped with satellite-linked vessel monitoring systems (VMS) and track vessel movements to insure compliance and set quotas.
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Chilean Sea Bass Short Cuts
Chilean Sea Bass is a very versatile and forgiving fish in the kitchen due to its high fat content. That's why it's so popular! It's well-suited to many cooking methods, including pan-searing, baking, broiling, and steaming.
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.
The Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) and the National Oceanic Atmospheric Administration (NOAA) certify that all of this Chilean Sea Bass product is legally caught and sustainable. Our products are fished from vessels equipped with satellite-linked vessel monitoring systems (VMS) and track vessel movements to insure compliance and set quotas.
Our Chilean Sea Bass Short Cuts are certified kosher by KVH Kosher.
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Cobia
Cobia is a very versatile fish that's easy to get right. Try it raw in a crudo or crisp up the delicious skin in the pan. It's also great on the grill since it holds its shape well.
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.
Cobia is a tropical whitefish native to the Caribbean. It's sustainably raised in deep-water pens seven miles off the coast of Panama. Farming away from crowded coastlines means cleaner water and less impact on sensitive coastal zones. Fish are fed a diet free of hormones, colorants, pesticides, and other harmful contaminants.
Open Blue Cobia is certified by the Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices. Open Blue was honored as SeaWeb's 2018 Sustainability Champion for Vision.
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Cod
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.
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Cod Cheeks
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.
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Colossal Wild Gulf Shrimp
Mild in flavor and tender in texture, colossal wild Gulf shrimp extremely versatile and always delicious. Their impressive size and subtle, clean taste make them worthy of the center of the plate for main courses of as the star of your party appetizers. This should be your go-to cocktail shrimp!
Sold shell on, they can be cooked with or without their shells. (Cooking shell-on helps seal in flavor, and many chefs swear by it.) If you want to peel them before serving, their size makes that quick work. If you're grilling, the shell protects the meat. Try these shrimp in a variety of applications. Throw them on the grill for an elegant summer meal. Serve them on top of a salad, or chop them up for a shrimp ceviche.
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 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.
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Dayboat Scallops
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.
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Fish Collars
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.
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Green Crabs
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.
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Grey Sole
With a pristine clean flavor, grey sole performs well pan-fried, baked with simple flavorings, or rolled stuffed with herbs and vegetables (you can get creative here) and baked. Try Julia Child's recipe for a classic Sole Meunière. The thin fillets cook up in a flash, so where you choose to pan-fry or bake, they'll be ready in minutes.
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, trawl-caught sole from Massachusetts. US domestic fisheries are highly regulated for the sustainability of wild fish populations.
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Ground White Fish – Gefilte Fish Provisions
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.
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Haddock
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
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Halibut
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.
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Halibut Short Cuts
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.
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Just White Fish Bundle
What can't you do with a selection like this? Check out our recipes tab for inspirations.
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.
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Large Tail-On Wild Gulf Shrimp
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.
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Lobster Meat Shucked Tails
Shucked lobster tails are raw and ready to poach or sauté. Poach them in butter for 6-8 minutes and serve as a main dish on their own. Poaching the tails in more butter than you think you will need means you will have extra butter for dunking the tails. You can also serve them on top of other dishes like pasta and risotto.
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.
Maine Lobster is from a well-regulated domestic fishery.
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Loch Duart Salmon Bellies
With ample fat and flavor, salmon bellies are great in raw preparations like sashimi and crudo. The pieces are naturally thin, giving you a head-start. You can also give them the full bacon treatment by rubbing them with a dry cure that you let sit overnight and then frying them up in the pan. You can smoke them too to call out their "baconess" even more.
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.
Loch Duart Salmon is certified ISO 14001, Global GAP, RSPCA Assured, Label Rouge, Friend of the Sea and Label Rouge.
Loch Duart Salmon is a CleanFish. CleanFish seafood items represent the most innovative practices in seafood production and a commitment to aquaculture as an essential part of a sustainable future. CleanFish are raised to the highest standards of environmental stewardship and animal welfare.
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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!
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