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    $ 14 50
    8 oz. portion 16 oz. portion
    Norwegian Salmon

    Norwegian Salmon

    With a high fat content and mild taste profile, Norwegian Salmon is a versatile crowd-pleaser. It's great for raw preparations, and performs well with a variety of cooking methods, including roasting, steaming, pan-searing, and grilling. It takes especially well to curing, so break out that gravlax recipe you've wanted to try. 

    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.

    Chefs at Home: Sous Vide Nordic Blu Salmon with Spring Vegetable Risotto and Caviar

    • Chef Justice Stewart

    Chefs at Home: Nordic Blu Salmon Crudo with Chili Japones & Cucumber Salsa

    • Chef Fernanda Tapia

    Chefs at Home: Seared Norwegian Salmon with King Oyster Mushrooms, Bok Choy & Seaweed Salad

    • Chef Meghan Thompson

    Chefs at Home: (video) How to Make Crispy Skin Salmon

    • Chef David Blessing

    Wulf's Kitchen: Poached Salmon with Caviar Beurre Blanc

    • Catie Duckworth

    Wulf's Kitchen: Mushroom Risotto with CleanFish Norwegian Salmon

    • Jose Maldonado

    Wulf's Kitchen: Nordic Blu Salmon Nori Bowls

    • Leigh Belanger

    Salmon Four Ways: An 11-Year-Old's Fishy Perspective

    • Leigh Belanger

    Wulf's Kitchen: Cook (Fish) Like a Chef

    • Wulf's Fish

    Wulf's Kitchen: Brown Sugar Glazed Salmon with Quick-Pickled Cucumbers and Jasmine Rice

    • Leigh Belanger

    All sites and farms are Aquaculture Stewardship Council (ASC) certified.

    Norwegian Salmon is certified kosher by KVH Kosher. 

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    Norwegian Salmon
    $ 14 50
    No available purchase options for this selection.
    Size

    $ 56 00
    U10-20 (10-20 scallops per lb)
    Dayboat Scallops

    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.

    Chefs at Home: Seared Scallops with Miso-Roasted Cauliflower & Warm Walnut Brown Butter Vinaigrette

    • Chef Marc Sheehan

    Chefs at Home: Scallop Fried Rice

    • Chef Mike Wiley

    America's Test Kitchen: Grilled Bacon-Wrapped Scallops

    • America's Test Kitchen

    Chefs at Home: (video) Caramelized Scallops with Spring Pea Puree and Rhubarb Compote

    • Chef David Blessing

    Chefs at Home: Dayboat Scallops with Calabacitas

    • Chef Ian Maschal

    Chefs at Home: Cured Scallop with Garlic Mustard, Turnip and Toasted Sesame

    • Chef Marc Sheehan

    The Perfect Pair: Rich & Creamy

    • Wulf's Fish

    Wulf's Kitchen: Cook (Fish) Like a Chef

    • Wulf's Fish

    Wulf’s & Troquet Meal Kits: Pan-Seared Dayboat Scallops with Minted Peas and Bacon

    • Chef Tyler Stout

    Wulf's Kitchen: Seafood Casserole

    • Steve Barresi

    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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    Dayboat Scallops
    $ 56 00
    No available purchase options for this selection.

    $ 20 00
    8 oz. portion 16 oz. portion
    Ora King Salmon

    Ora King Salmon

    Ora King is a Pacific King salmon. It's famous in raw preparations as well as cooked. 

    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.

    Chef Box Series: Ora King Ceviche with Caviar

    • Chef Robert Sisca

    Ask-a-Fishmonger: What is Sushi-Grade Fish?

    • Wulf's Fish

    Chefs at Home: Ora King Salmon Lox with Bagels, Zhoug Labne, and Pickled Onions

    • Chef Tony Messina

    Chefs at Home: Ora King Crudo

    • Chef Robert Sisca

    Hooked: Newlyweds in the Kitchen, No. 1 Loch Duart Salmon vs. Ora King Salmon

    • Kim Watson-Ito and Justin Ito-Adler

    The Perfect Pair: Roasty & Toasty

    • Wulf's Fish

    Ora King Salmon with Crushed Fingerling Potatoes and Melted Leeks with Sauce Beurre Rouge

    • Chef Tyler Stout

    Ora King is rated "Green — Best Choice" by Monterey Bay Aquarium Seafood Watch program. Ora King is also BAP certified and recommended by the Vancouver Aquarium's Ocean Wise program. 

    Ora King Salmon is certified kosher by KVH Kosher. 

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    Ora King Salmon
    $ 20 00
    No available purchase options for this selection.
    Size

    $ 30 00
    16 oz.
    Cod

    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.

    Chefs at Home: Baked Cod with Herbed Breadcrumbs, Roasted Beets and Black Lentils

    • Chef Tim Richards

    Hooked: A Cheeky Cod Post

    • Wulf's Fish

    Haddock v Cod — A 10-Year-Old Fish Expert Helps Describe the Difference

    • Leigh Belanger

    Wulf's Kitchen: Cod Provençal

    • Wulf's Fish

    Wulf's Kitchen: Baked Cod with Sun-dried Tomato Pesto and Breadcrumbs

    • Not Just Co.
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    Cod
    $ 30 00
    No available purchase options for this selection.

    $ 17 50
    8 oz portion 16 oz portion
    Loch Duart Salmon

    Loch Duart Salmon

    No other farmed salmon can come close to the rich taste that has made Loch Duart a trusted salmon in elite kitchens around the world. Loch Duart Salmon carries the highest mark in French gastronomy — Label Rouge — which designates the best produced, and best tasting, products in the world. 

    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.

    Chefs at Home: Loch Duart Salmon Ceviche Tostada

    • Chef Andrew Robinson

    Hooked: Newlyweds in the Kitchen, No. 1 Loch Duart Salmon vs. Ora King Salmon

    • Kim Watson-Ito and Justin Ito-Adler

    The Perfect Pair: Fresh & Citrusy

    • Wulf's Fish

    Wulf's Kitchen: Loch Duart Salmon with Cold Soba Noodles

    • Catie Duckworth

    Wulf's Kitchen: Slow Roasted Loch Duart Salmon with Lemon and Herbs

    • Alisha Lumea

    Loch Duart Salmon is certified ISO 14001, Global GAP, RSPCA Assured, Friend of the Sea and Label Rouge.

    All fish are ikejime harvested for peak quality.
     

    Loch Duart Salmon is certified kosher by KVH Kosher. 

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    Loch Duart Salmon
    $ 17 50
    No available purchase options for this selection.
    Size

    $ 32 00
    8 oz
    Halibut

    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.

    Chefs at Home: Butter Vadouvan Halibut

    • Chef Alex Carpenter

    Chefs at Home: Halibut with Charred Garlicky Cauliflower, Brussels, Gingered Carrot Purée

    • Chef Mike Betts

    Wulf's Kitchen: Pan-Seared Halibut with Tomato-Corn Salsa

    • Chef Fernanda Tapia

    Wulf's Kitchen: Halibut Short Cuts with Rustic Summer Corn Puree

    • Alisha Lumea

    Wild, Hook & Line Atlantic halibut caught in New England or Nova Scotia.

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    Halibut
    $ 32 00
    No available purchase options for this selection.

    $ 16 00
    5 oz. pack
    Salmon Poke Pack

    Salmon Poke Pack

    With a few basic guidelines, you can make up a poke bowl to suit your tastes, and make it a little bit different every day. The basic sauce includes soy sauce, toasted sesame oil, rice wine vinegar and a little bit of heat from a chili sauce, if you like. Combine the sauce and fish with vegetables of your choice, like edamame and cucumber and avocado. Popular garnishes are seaweed, scallions and sesame seeds. Put your poke on a bed of cooked rice for a heartier meal. 

    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. 
     

    Chef Box Series: Ora King Ceviche with Caviar

    • Chef Robert Sisca

    The Perfect Pair: Sushi & Poke

    • Wulf's Fish

    All sites and farms are Aquaculture Stewardship Council (ASC) certified. 

     

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    Salmon Poke Pack
    $ 16 00
    No available purchase options for this selection.

    $ 34 00
    16 oz. portion
    Swordfish

    Swordfish

    Swordfish steaks are the meatiest of fish, mild flavored and with a texture that stands up to grilling, yet takes a beautiful sear in the pan. Swordfish steaks can be marinated before cooking, or cut up and added to a hearty seafood soup, like a cioppino. 

    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.

    Chef Box Series: Swordfish Puttanesca

    • Chef Michael Lombardi

    Chefs at Home: Seafood Paella

    • Chef Michael Shannon

    Chefs at Home: Blackened Swordfish with Mango Salsa & Coconut Lime Jasmine Rice

    • Chef Justice Stewart

    Chefs at Home: Swordfish 'Schnitzel' with Early Summer Salad and Herb + Caper Mayonnaise

    • Chef Andrew Hebert

    The Perfect Pair: Spicy & Bold

    • Wulf's Fish

    Wulf's Kitchen: Mediterranean Swordfish Tagine

    • PJ Stoops

    Wulf's Kitchen: Simple Family-Style Grilled Swordfish with Salsa Verde

    • Leigh Belanger

    Wulf's Kitchen: Cook (Fish) Like a Chef

    • Wulf's Fish
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    Swordfish
    $ 34 00
    No available purchase options for this selection.

    $ 26 00
    16 oz pack
    Grey Sole

    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.

    Wulf's Kitchen: Brown Butter Sole with Parsley and Capers

    • Leigh Belanger

    Wild, trawl-caught sole from Massachusetts. US domestic fisheries are highly regulated for the sustainability of wild fish populations.  

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    Grey Sole
    $ 26 00
    No available purchase options for this selection.

    $ 25 00
    16 oz. portion
    Haddock

    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. 

    Chefs at Home: Grilled Haddock with Curry Parsnip Puree, Broccoli and Salsa Verde

    • Chef David Bazirgan

    The Perfect Pair: Pan-Fried

    • Wulf's Fish

    Haddock v Cod — A 10-Year-Old Fish Expert Helps Describe the Difference

    • Leigh Belanger

    Wulf's Kitchen: Seafood Casserole

    • Steve Barresi

    Hook and line caught 

     

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    Haddock
    $ 25 00
    No available purchase options for this selection.

    $ 33 00
    16 oz. portions
    Black Cod

    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.

    Chefs at Home: Miso-Glazed Black Cod

    • Chef Justice Stewart

    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 Cod
    $ 33 00
    No available purchase options for this selection.

    $ 24 00
    16 oz. portion
    Norwegian Salmon Short Cuts

    Norwegian Salmon Short Cuts

    Short cuts are versatile, and smaller pieces cook faster. Small, skinless fillet pieces are perfect for topping a salad or flaking into a pasta dish, or chop them into cubes for ceviche and poke. Tail pieces cook up in just a few minutes and they fit perfectly into a bun for sandwiches, or split the tail down the middle after cooking for a piece that's taco-ready. 

    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.

    Wulf's Kitchen: Brown Sugar Glazed Salmon with Quick-Pickled Cucumbers and Jasmine Rice

    • Leigh Belanger

    All sites and farms are Aquaculture Stewardship Council (ASC) certified.

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    Norwegian Salmon Short Cuts
    $ 24 00
    No available purchase options for this selection.

    $ 16 00
    Two 5 oz. patties
    Norwegian Salmon Burgers

    Norwegian Salmon Burgers

    With a high fat content and mild taste profile, Norwegian Salmon is a versatile crowd-pleaser. These burgers cook up in just a few minutes on the stove. Try them with your favorite toppings, like avocado and even bacon.

    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.

    Chefs at Home: Salmon Burger Pita with Mango Slaw and Green Goddess Aioli

    • Chef Tim Chatigny

    Wulf's Kitchen: Nordic Blu Salmon Dumplings

    • Desiree Antczak

    Wulf's Kitchen: Salmon Fish Cakes with Yogurt Herb Dipping Sauce

    • Alisha Lumea

    salmon, sea salt, dehydrated garlic, dehydrated onion, spice

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    Norwegian Salmon Burgers
    $ 16 00
    No available purchase options for this selection.

    $ 22 00
    16 oz. pack
    Cod Cheeks

    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.

    Chef Box Series: Cod Cheeks Piccata

    • Chef Michael Lombardi

    Hooked: A Cheeky Cod Post

    • Wulf's Fish
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    Cod Cheeks
    $ 22 00
    No available purchase options for this selection.

    $ 36 00
    16 oz portion
    Black Sea Bass

    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.

    Chefs at Home: Black Sea Bass in Crazy Water

    • Chef Andrew Hebert

    Hooked: Newlyweds in the Kitchen, No. 5 All About That Bass

    • Kim Watson-Ito and Justin Ito-Adler

    Wulf's Kitchen: Black Sea Bass with Black-Eyed Pea Salsa and Chili Lime Rice

    • Chef Fernanda Tapia

    Wulf's Kitchen: Black Sea Bass over Polenta and Creamy Mushroom Sauce

    • Catie Duckworth

    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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    Black Sea Bass
    $ 36 00
    No available purchase options for this selection.

    $ 25 00
    16 oz pack
    Arctic Char

    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.

    Wulf's Kitchen: Koji-Marinated Fish

    • Rebecca Nottonson

    Our arctic char is certified kosher by KVH Kosher. 

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    Arctic Char
    $ 25 00
    No available purchase options for this selection.

    $ 22 00
    16 oz. bag (16-20 shrimps per lb)
    Large Tail-On Wild Gulf Shrimp

    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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    Large Tail-On Wild Gulf Shrimp
    $ 22 00
    No available purchase options for this selection.

    $ 32 00
    16 oz. pack
    Branzino Fillet

    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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    Branzino Fillet
    $ 32 00
    No available purchase options for this selection.

    $ 16 00
    8 oz. portions
    Organic Norwegian Salmon

    Organic Norwegian Salmon

    Raised in the open ocean on 100% organic, GMO- and antibiotic-free diets, this organic Norwegian Salmon is our newest addition to our carefully sourced salmon selection. Coming from the coast of Senja, Norway, north of the Arctic Circle, these salmon thrived in high flow, high oxygen waters that result in a mild, clean flavor with exceptionally high levels of Omega 3 & 6. This is the perfect salmon that balances sustainability, quality, and organic eating.

    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.

    EU Organic Certified, Debio Organic, ASC, Global GAP, BRC Food

    This organic Norwegian salmon is certified kosher by KVH Kosher. 

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    Organic Norwegian Salmon
    $ 16 00
    No available purchase options for this selection.

    $ 32 00
    7 oz. portion
    Chilean Sea Bass

    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
    $ 32 00
    No available purchase options for this selection.

    $ 29 00
    12-14 oz. portion
    Yellowfin Tuna Saku Block

    Yellowfin Tuna Saku Block

    Perfect for sushi at home, poke bowls, or seared tuna steaks.

    Saku, is a Japanese term to describe sashimi quality seafood cut into blocks. Its rectangular shape is meant for easy portioning in sushi and sashimi applications but is also convenient in seared steaks or tataki format. 

    Saku blocks of yellowfin tuna thaw quickly and will have a bright red color that deepens with exposure to oxygen. We recommend thawing outside of the bag, on a plate lined with paper towel, and in the fridge for 5 hours or until thawed.

    Origin: Vietnam (wild)

    Available in 12-14 oz saku blocks, vacuum-packed and super-frozen

    SUSHI FAVORITE  Try this for sushi or other raw dishes. Want to make rolls at home? Watch this video. Learn more about what makes a fish sushi-grade.

    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.

    Origin: Wild caught Yellowfin Tuna from sustainable, dolphin-safe fisheries in Vietnam.


     

    Note: Tuna sakus are treated with CO to retain color and prevent quality loss due to oxidation. 

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    Yellowfin Tuna Saku Block
    $ 29 00
    No available purchase options for this selection.

    $ 22 00
    12-16 oz. whole fish
    Whole Branzino

    Whole Branzino

    Grill, broil, or bake these whole fish simply with olive oil and salt, or add aromatics to the cavity while cooking, like lemon and fresh herbs. Once cooked, the flesh can be lifted from the bones easily.

    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 whole branzino is certified kosher by KVH Kosher. 

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    Whole Branzino
    $ 22 00
    No available purchase options for this selection.

    $ 26 00
    8 oz. portion
    Spencer Gulf Hiramasa Kingfish

    Spencer Gulf Hiramasa Kingfish

    Spencer Gulf Hiramasa Kingfish will have you making restaurant-quality crudo at home in minutes — just slice and adorn with your favorite accompaniments. Need inspiration? Check out Chef Fernanda's demonstration on building a crudo on Instagram. 

    Best known for raw dishes, hiramasa is rich and delicious cooked and stands up to bold flavors. Try it pan-seared, baked or broiled. The firm, meaty texture of the cooked fish won't flake apart. 

    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.

    Aquaculture Stewardship Council (ASC) and Friend of the Sea certified. Clean Seas farm boasts one of the best aquaculture research facilities in the world. They believe in fish health optimization and disease prevention through simple but effective processes without the use of hormones, antibiotics, pesticides, or chemical antifoulants. 

    Spencer Gulf Hiramasa Kingfish is certified kosher by KVH Kosher. 

     

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    Spencer Gulf Hiramasa Kingfish
    $ 26 00
    No available purchase options for this selection.

    $ 22 00
    16 oz. pack
    Blackback Flounder

    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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    Blackback Flounder
    $ 22 00
    No available purchase options for this selection.

    $ 21 00
    8 oz. portion
    Cobia

    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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    Cobia
    $ 21 00
    No available purchase options for this selection.

    $ 16 00
    5 oz. pack
    Tuna Poke Pack

    Tuna Poke Pack

    Poke packs thaw quickly and will have a bright red color that deepens with exposure to oxygen. We recommend thawing outside of the bag, on a plate lined with paper towel, and in the fridge for 5 hours or until thawed.

    SUSHI FAVORITE  Try this for sushi or other raw dishes. Want to make rolls at home? Watch this video. Learn more about what makes a fish sushi-grade.

    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.

    Origin: Wild caught Yellowfin Tuna from sustainable, dolphin-safe fisheries in Vietnam.

    Note: Tuna sakus are treated with CO to retain color and prevent quality loss due to oxidation. 

    Quick View
    No available purchase options for this selection.

    Tuna Poke Pack
    $ 16 00
    No available purchase options for this selection.

    Trustpilot

    The best chefs in the nation trust Wulf's Fish

    Meri Lippard

    America's Test Kitchen
    Test Kitchen Manager

    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.

    Carl Dooley

    Mooncusser - Boston
    Top Chef Finalist
    James Beard Nominee

    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!

    Heather Tolmie

    America's Test Kitchen
    Test Kitchen Shopping and Receiving Lead

    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.

    Tracy Chang

    Pagu - Cambridge, MA

    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.

    Michael Geib

    167 Raw - Charleston SC

    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.

    Cedric Vongerichten

    Wayan - NYC
    Perry Street - NYC

    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.

    Ayaka Guido

    ABC Kitchen - NYC

    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!

    Michael Smith

    Farina Ristorante & Oyster Bar - Kansas City
    James Beard Winner

    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.

    Karen Akunowicz

    Fox & the Knife - Boston
    James Beard Winner, Top Chef & Top Chef All-Stars

    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!

    Trustpilot

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