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What can't you do with a selection like this? Check out the recipes section below.

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.

Seared Salmon with King Oyster Mushrooms, Bok Choy & Seaweed Salad by Chef Meghan Thompson of SRV in Boston 

How to Make Crispy Skin Salmon (VIDEO) by Chef David Blessing of Longwood Venues in Boston and Newport, RI 

Ora King Crudo by Chef Robert Sisca of Bistro du Midi in Boston 

Dayboat Scallops with Calabacitas by Chef Ian Maschal of Ivory Pearl Bar in Brookline

Seared Scallops with Miso-Roasted Cauliflower and Walnut Brown Butter Vinaigrette by Chef Marc Sheehan of Loyal Nine in Cambridge

Seared ChalkStream Trout With New Potatoes, Green Beans, and Spiced Yogurt

Mauritius Red Drum Escabeche

Oil-Poached Cod with Tomatoes, Potatoes, Olives, and Capers by Chef Andrew Hebert of The Salty Pig in Boston

Halibut with Aleppo Chili, Coriander, Charred Garlicky Cauliflower, Brussels, Gingered Carrot Purée  by Chef Mike Betts, Boston Area personal chef 

Wulf's Greatest Hits Box

If you love seafood, and want a good variety of your favorites on hand at all times, the Wulf’s Greatest Hits box is for you. 

Every box is a curated combination of over 10 lbs of fish and seafood with different flavor profiles and uses to help keep your cooking varied while giving you the seafood you love.

(If you really want to mix it up and like surprises, try The Wulf Pack CSA-style subscription where the assortment varies each month.)

In each Greatest Hits box you’ll find:

1 lb Nordic Blu Salmon
1 lb Ora King Salmon
6 portions ChalkStream Trout
1 lb  Cod
1 lb  Haddock
1 lb  Halibut
1 lb  Red Drum
1 lb  Dayboat Scallops
1 lb  Del Pacifico Shrimp, 21-25 EZ peel
1 lb  Grey Sole

*discount codes are not accepted for subscriptions

Origin: varies by item (both farmed and wild)

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