Shellfish

$ 64 00
Maine Lobster – Claw & Knuckle Meat

Maine Lobster – Claw & Knuckle Meat

Cooked Maine lobster meat is easy, ready-to-eat and turns simple dishes luxurious, like lobster mac & cheese, lobster risotto, and more.

Serve it cold on a lobster roll or salad or slightly warm it in butter, and this claw and knuckle meat is perfect for any occasion! A must-have for summers lobsters rolls in New England, and a favorite for making a fancy meal during the holidays. The meat is tender, succulent, with just the right amount of sweetness to get you a luxurious taste of the Gulf of Maine.

Sold in 16oz packs of shelled cooked claw and knuckle meat, vacuum-packed and super-frozen

Origin: USA (wild)

Note: Lobster prices have gone up considerably over the last year, and they shows no signs of slowing down. Our prices reflect the state of the market and adjust with it. 

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.

Lobster Mac & Cheese with Garlicky Breadcrumbs

Seafood Paella by Chef Michael Shannon

Lobster and Stinging Nettle Pansottiby Chef Eric Frier

Butter-Poached Open-Face Lobster BLT's by Chef Peter Agostinelli, Executive Chef of Grill 23 & Bar in Boston

Seafood Casserole

Maine Lobster is from a well-regulated domestic fishery.

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$ 64 00

$ 10 00
Green Crabs

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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$ 10 00

$ 56 00
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.

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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$ 56 00
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$ 99 00
Lobster Meat Shucked Tails

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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$ 99 00

$ 68 00
Twin Lobster Tails

Twin Lobster Tails

Raw in-shell lobster tails are ready to cook. Lobster tails can be grilled, boiled, steamed, baked, or broiled. Using a sharp knife, split lobster tails down the middle of the underside of the shell. Grill tails shell side down over high heat until the meat turns opaque and the shell becomes red. Baste with butter as they cook. Alternatively, you can broil or bake at 400 degrees for about 10-12 minutes and dot with butter towards the end of cooking. 

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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$ 68 00

$ 28 00
Colossal Wild Gulf Shrimp

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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$ 28 00

$ 31 00
Split Half Lobsters

Split Half Lobsters

Split half lobsters are raw and must be cooked before consuming. Bake them in a hot oven or under the broiler with a generous pat of butter, and they're 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.

Lobster is from a well-regulated fishery.

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$ 31 00

$ 22 00
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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$ 22 00
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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!

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