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8 oz. portion

Loch Duart Salmon Saku

: Perfect for sushi at home, poke bowls, or seared salmon top loin 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.

SUSHI FAVORITE Try this for sushi or other raw dishes. Want to make rolls at home? Watch this video (https://wulfsfish.com/blogs/wulfs-blog/how-to-make-sushi). Learn more about what makes a fish sushi-grade (https://wulfsfish.com/blogs/ask-a-fishmonger/ask-a-fishmonger-what-is-sushi-grade-fish).

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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Loch Duart Salmon Saku

$ 22 00

From

$ 150 00

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Just White Fish Box

: 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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Just White Fish Box

$ 150 00

From

$ 155 00

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Salmon Lover's Sampler

: 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
Crispy Skin ChalkStream Trout with Fresh Herbs and Peas by Chef Carl Dooley of The Table in Cambridge
Teriyaki ChalkStream Trout

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Salmon Lover's Sampler

$ 155 00

$ 16 00

5 oz. pack

Tuna Poke Packs

: 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.

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Tuna Poke Packs

$ 16 00

$ 32 00

16 oz. pack

Pacifico Striped Bass

: Striped bass have beautiful, blue-black iridescent skin and bright white flesh with a briny taste reminiscent of their open ocean upbringing. Their fillets are great pan-seared or grilled – you don't want to miss the wonderful crispy skin.

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.
: Pacifico striped bass are open-ocean raised, not hybrid species currently farmed in freshwater ponds and lakes. Thoughtfully raised and minimally handled, these striped bass holds highest-rated four stars in the Best Aquaculture Practices (BAP) program.

ORIGIN: Mexico (sustainably farmed)

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Pacifico Striped Bass

$ 32 00

$ 26 00

16 oz. bag (16-20 shrimps per lb)

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.

Wulf's Kitchen: Chili Rubbed Shrimp with Chili Lime Butter

Chef Fernanda Tapia

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

$ 26 00

$ 29 00

12-14 oz. portion

Yellowfin Tuna Saku

: 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

$ 29 00

$ 32 00

6-8 oz. half

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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Split Half Lobsters

$ 32 00

$ 23 00

8 oz. pack

Organic Norwegian Salmon Bellies

: With ample fat and flavor, organic 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.
: All sites and farms are Aquaculture Stewardship Council (ASC) certified and certified organic to European standards by Debio Organic

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Organic Norwegian Salmon Bellies

$ 23 00

$ 32 00

16 oz. pack

Organic 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.
: All sites and farms are Aquaculture Stewardship Council (ASC) certified and certified organic to European standards by Debio Organic.

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Organic Norwegian Salmon Short Cuts

$ 32 00

$ 19 00

8 oz. portions

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

$ 19 00

$ 26 00

78 g tin

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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Cantabrian Anchovies

$ 26 00

$ 21 00

8 oz. portion

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

$ 27 00

16 oz. pack

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

$ 27 00

$ 34 00

7 oz. portion

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

$ 34 00

$ 29 00

16 oz. bag (9-12 shrimps per lb)

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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Colossal Wild Gulf Shrimp

$ 29 00

$ 26 00

8 oz. portion

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

$ 75 00

two 8-10 oz. tails

XL 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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XL Twin Lobster Tails

$ 75 00

$ 47 00

Pack of 2 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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Lobster Meat Shucked Tails

$ 47 00

1-2 lb each

Whole Red Snapper

Grill or broil whole snapper or steam them in foil packets. To steam, enclose the fish in foil with soy sauce and aromatics and steam in the oven for 30 to 35 minutes. Top with fresh herbs like scallions and cilantro. Serve with rice on the side.

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: Steamed Whole Red Snapper with Soy Sauce, Scallions, and Garlic

Catie Duckworth

Wild from the Gulf of Mexico off the coast of Louisiana. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

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Whole Red Snapper

$ 29 00

From

$ 150 00

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Wulf's Fishmonger Favorites

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.

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: Oil-Poached Cod With Tomatoes, Olives, Capers and Potatoes

Chef Andrew Hebert

Wulf’s Kitchen: Broth-Poached Cod with Herby Roasted Winter Vegetables and Crispy Shallots

Rebecca Nottonson

Brothy Garlic Noodles with Laughing Bird Organic Shrimp from CleanFish

Wulf's Fish

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

Leigh Belanger

Wulf's Kitchen: Pan-Fried Trout with Ginger-Cilantro Sauce

Wulf's Fish

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Wulf's Fishmonger Favorites

$ 150 00

$ 18 00

10 oz butterflied whole fish

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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Butterflied Rainbow Trout

$ 18 00

$ 10 00

2-lb

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.

Wulf's Kitchen: Furlong Bisque (Green Crab Bisque)

Chef Chuck Draghi

Green Crab Stock

Wulf's Fish

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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Green Crabs

$ 10 00

$ 27 00

16 oz pack

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

$ 27 00

$ 11 00

4 oz. portion

Wulf's Fish Smoked Atlantic Salmon

: Try in on your next bagel. Add it to a salad. Pair it with a creamy pasta dish. Fold it onto a mini-blini for an elegant canapé. Really, you can't go wrong.

SAFE HANDLING — Keep frozen until ready to use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
: Atlantic salmon, salt, brown sugar, oak woodsmoke

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Wulf's Fish Smoked Atlantic Salmon

$ 11 00

$ 41 00

16 oz. pack

Ora King Salmon Short Cuts

: 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.
: 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.

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Ora King Salmon Short Cuts

$ 41 00

From

$ 16 00

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Seafood Salads

: Seafood salads are ready to eat. Try as a first course before a meal, a refined snack with some fresh bread to soak up the marinade or paired with a salad as a simple meal. These salads are perfect for summer days when it is too hot to turn on the oven, or when you just don't feel like cooking. Bring them to a picnic with a chilled bottle of white wine or serve them as an appetizer for your backyard cookouts.

SAFE HANDLING — Keep frozen until ready to eat. Defrost in the refrigerator 4-5 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
: CALAMARI SALAD: squid, canola oil, red wine vinegar, carrots, red onions, fennel, celery, kalamata olives, olive oil, parsley, garlic, spices

OCTOPUS SALAD: octopus, canola oil, olive oil, castlevetrano olives, lemon juice, garlic, mint, spices

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Seafood Salads

From

$ 16 00

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$ 22 00

12-16 oz. whole fish

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

$ 9 00

pack of 16 blinis

Mini Blinis

: Mini blinis are ready to eat. Just warm and serve.

SAFE HANDLING — Keep frozen until ready to use. Do not refreeze.
: wheat flour, water, sunflower oil, lactose milk proteins, skimmed milk powder, whey powder, dehydrated egg and eggs whites, sodium carbonates and diphosphates, salt, vitamin C (ascorbic acid).

ALLERGENS: wheat, dairy, eggs

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Mini Blinis

$ 9 00

From

$ 350 00

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Premium Caviar Gift Set

: SAFE HANDLING — Keep refrigerated. Caviar will keep for several weeks unopened. Once opened, consume within 5 days.

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Premium Caviar Gift Set

$ 350 00

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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The best chefs in the nation trust Wulf's Fish

Meri Lippard

America's Test Kitchen Test Kitchen Manager

Carl Dooley

Mooncusser - Boston Top Chef Finalist James Beard Nominee

Heather Tolmie

America's Test Kitchen Test Kitchen Shopping and Receiving Lead

Tracy Chang

Pagu - Cambridge, MA

Michael Geib

167 Raw - Charleston SC

Cedric Vongerichten

Wayan - NYC Perry Street - NYC

Ayaka Guido

ABC Kitchen - NYC

Michael Smith

Farina Ristorante & Oyster Bar - Kansas City James Beard Winner

Karen Akunowicz

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

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America's Test Kitchen
Test Kitchen Manager

Mooncusser - Boston
Top Chef Finalist
James Beard Nominee

America's Test Kitchen
Test Kitchen Shopping and Receiving Lead

Wayan - NYC
Perry Street - NYC

Farina Ristorante & Oyster Bar - Kansas City
James Beard Winner

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