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$ 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

$ 31 00

8 oz. pack

Ora King Salmon Bellies

: Ora King is a Pacific King salmon. It's famous in raw preparations. Bellies can be sliced and eaten as sashimi, dressed for a crudo, or cut up into cubes for a decadent poke.

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 Bellies

$ 31 00

$ 21 00

4 oz. pack

Smoked Unagi

: Eels have a rich history of connection with cultures and recipes all over the world. Smoked eel is a great addition to a seacuterie platter, or use it to top a salad, or as an accent to add a smoky richness to dishes. This smoked eel is ready-to-eat, but a trip to the pan to warm it up and render the layer of fat under the skin turns it into the bacon of the sea. Try it on baguette slices with crème fraiche and a bit of horseradish.

Eels are rich in protein and have naturally high vitamin D and A content.

SAFE HANDLING — Keep frozen. Once thawed, consume within 5-7 days.
: These European eels are raised in Morocco without the use of hormones or antibiotics and then processed and smoked in Maine.
: Eel, salt, woodsmoke

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Smoked Unagi

$ 21 00

$ 32 00

16 oz. pack

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

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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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Bluefin Tuna

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$ 38 00

Sold Out - Notify Me

$ 31 00

7 oz pack

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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Chilean Sea Bass Short Cuts

$ 31 00

$ 26 00

16 oz. pack

Monkfish Loin

: Monkfish is a sturdy fish that doesn't flake like other species when cooked — so it can stand up to any number of preparations and flavors. It can also be sliced into medallions for faster cooking, and given a quick coating of flour for a crispy, browned exterior. Try it pan-roasted with brown butter and a lemon-caper sauce, or high-heat roasted with olives and aromatics.

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 and trawl-caught in New England waters. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

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Monkfish Loin

$ 26 00

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$ 41 00

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Dover Sole

: Dover sole can be roasted or pan-fried whole. To roast, lightly score the skin and rub the whole fish in a mix of olive oil and herbs (Wulf's Garlic and Herb blend would work well) or just a sprinkle of salt and cook in the oven at 450 degrees for 10-15 minutes. Or dredge the whole fish in egg then breadcrumbs, pan-fry until the breading is browned and finish in the oven to cook all the way through. Cooking a whole flat fish and carving it to serve is easy, and we walk you through 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.
: Fish are farmed in a land-based system that is certified BAP, Global G.A.P and Friend of the Sea.

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Dover Sole

$ 41 00

$ 34 00

16 oz. portions

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 Cod

$ 34 00

From

$ 25 00

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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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Ground White Fish – Gefilte Fish Provisions

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$ 25 00

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8 oz. pack

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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Loch Duart Salmon Bellies

$ 21 00

$ 24 00

16 oz. pack

Loch Duart 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.
: Brown Sugar Glazed Salmon with Quick-Pickled Cucumbers and Jasmine Rice
: 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 Short Cuts

$ 24 00

From

$ 267 00

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Wulf's Greatest Hits Box

: 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.

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Wulf's Greatest Hits Box

$ 267 00

$ 36 00

8 oz. pack

Bay Scallops

: Little bay scallops cook up very quickly in the pan, or you can eat them raw lightly seasoned in a crudo. You can't go wrong with these sweet little gems.

Notice a little debris on your bay scallops? This is normal. Due to the nature of harvesting these tiny scallops, it's common to have dirt and debris stick to them. We carefully wipe them off, but we don't want to rinse them before they get super-frozen. Once you defrost the scallops, just rinse them in water before you cook or serve.

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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Bay Scallops

$ 36 00

$ 22 00

16 oz. pack

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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Cod Cheeks

$ 22 00

From

$ 7 00

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Wulf's Spice Blend

: Rub them on a fillet before pan-searing, grilling or baking. Add them to a sauce or soup for a flavor boost.

Chili Lime is great anywhere you want a pop of spice and citrus, from tacos to grilled squid. Sumac & Cumin pairs well with the richness of salmon. Garlic & Herb is at home absolutely anywhere from a baked whitefish to a comforting soup.
: Mauritius Red Drum Escabeche

Smoky Red Pepper Soup with Whitefish
: Chili Lime: sugar, salt, chili pepper, dehydrated garlic, spice (red pepper), citric acid, orange peel, smoked paprika (color & flavor), cilantro, key lime oil

Sumac & Cumin: sumac (salt), spices (cumin, black pepper, rosemary, red pepper, parsley), salt, sugar, dehydrated garlic

Garlic & Herb: sea salt, spices (rosemary, celery seed, parsley, marjoram, basil, red pepper) dehydrated garlic, lemon peel

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Wulf's Spice Blend

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$ 7 00

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$ 16 00

Two 5 oz. patties

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

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Salmon Burgers

$ 16 00

16 oz. portion

Pumpkin 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.
: Swordfish 'Schnitzel' with Early Summer Salad and Herb + Caper Mayonnaise by Chef Andrew Hebert of The Salty Pig in Boston
Seafood Paella by Chef Michael Shannon
Simple Family-Style Grilled Swordfish with Salsa Verde
Mediterranean Fish Tagine

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Pumpkin Swordfish

$ 39 00

$ 36 00

12-14 oz. pack

Octopus

: This octopus comes fully processed and pre-cooked, so all it needs is some olive oil and salt to eat cold or a quick sear on a hot grill or pan. Try it lightly pickled with lemon juice or Sherry vinegar in an octopus salad, or give it a quick sear in a hot pan and drizzle with olive oil to serve.

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.
: Octopus Salad with Olives
: Wild, pot-caught. Pot-caught octopus from Spain is rated a "Good Alternative" by the Monterey Bay Aquarium Seafood Watch Program.
: Octopus, salt, bay leaf

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Octopus

$ 36 00

$ 18 00

16 oz pack

Squid

: Don't be intimidated by squid — it's easy to cook and super-versatile. Try it sauteed with olive oil and garlic and tossed with pasta, or stuff and poach it in a tomato-y sauce.
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.
: Squid Puttanesca
Anything Goes Grilled Squid
: Wild-caught off Massachusetts. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

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Squid

$ 18 00

$ 30 00

16 oz. pack

Swordfish Kabobs

: Skewer and grill swordfish kabobs, or use the broiler if the weather isn't cooperating. Braise them in a flavorful Mediterranean-style stew or a spicy curry, sauté them in a pan with garlic and toss with pasta, or pan-sear small pieces and roll them into summer rolls in place of the usual shrimp.

We are committed to buying the highest quality fish available, and the origin of that swordfish may change from one day to another.

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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Swordfish Kabobs

$ 30 00

From

$ 245 00

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Lobster Lover's Box

: Ready to poach, sauté, or grill, this raw Maine lobster meat offers succulent texture, sweet flavor, and countless culinary opportunities. Think lobster mac & cheese, lobster grilled cheese sandwiches, lobster risotto, and butter-poached lobster for a decadent surf and turf.

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.
: Seafood Paella by Chef Michael Shannon

Lobster and Stinging Nettle Pansotti by Chef Eric Frierasdfasdf

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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Lobster Lover's Box

$ 245 00

$ 16 00

orange green wasabi

Wulf's Tobiko

: Use tobiko to add pop and texture to poke bowls and sushi, or give any seared piece of fish a dramatic garnish.

SAFE HANDLING — Caviar and roe will keep unopened in the refrigerator for 30 days. Once opened, consume in 4-7 days.
: Green wasabi tobiko ingredients: flying fish roe, sugar, salt, maltose, mirin, glucose, soy sauce (soybean, wheat, salt, water), wasabi flavor, sucrose fatty acid ester, bonito powder, xanthan gum, FD&C yellow No. 5, FD&C Yellow No. 6, FD&C Blue No. 1

Orange tobiko ingredients: flying fish roe, sugar, glucose, salt, mirin, vinegar, bonito powder, xanthan gum, FD&C yellow No. 6, FD&C Red No. 40

Allergen note: Contains fish (flying fish and bonito), soybean, wheat, and milk

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Wulf's Tobiko

$ 16 00

$ 24 00

2 oz.

Wulf's Smoked Trout Roe

: SAFE HANDLING — Caviar and roe will keep unopened in the refrigerator for 30 days. Once opened, consume in 4-7 days.

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Wulf's Smoked Trout Roe

$ 24 00

$ 78 00

1 oz.

Wulf's California White Sturgeon

: CLASSIC CALIFORNIA WHITE STURGEON This farm-raised White Sturgeon caviar is highly regarded due to its generously sized pearls and fresh flavor. White Sturgeon is a great alternative to a wild-caught product. This caviar is clean on the palate and complemented by a creamy, lingering finish

SAFE HANDLING — Caviar and roe will keep unopened in the refrigerator for 30 days. Once opened, consume in 4-7 days.

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Wulf's California White Sturgeon

$ 78 00

$ 21 00

2 oz 10 g

Wulf's Hackleback Sturgeon Caviar

: SAFE HANDLING — Caviar and roe will keep unopened in the refrigerator for 30 days. Once opened, consume in 4-7 days.

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Wulf's Hackleback Sturgeon Caviar

$ 21 00

$ 45 00

18 - 20 oz. chop

Swordfish Chop

: Swordfish chops can be cooked on the grill or stove. A spice rub, or simple salt and pepper, can be added before cooking.
On the stove, sear the chop in a pan on three sides and then move it to the oven to finish slowly, much like you would a steak.
On the grill, the chop should be marked, then moved gently to a cooler part of the grill to cook through more slowly. Cover the chop while it finishes 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.

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Swordfish Chop

$ 45 00

$ 34 00

16 oz. portion

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.
: Swordfish 'Schnitzel' with Early Summer Salad and Herb + Caper Mayonnaise by Chef Andrew Hebert of The Salty Pig in Boston
Seafood Paella by Chef Michael Shannon
Simple Family-Style Grilled Swordfish with Salsa Verde
Mediterranean Fish Tagine

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Swordfish

$ 34 00

$ 31 00

2 oz.

Wulf’s Rainbow Trout Roe

: SAFE HANDLING — Caviar and roe will keep unopened in the refrigerator for 30 days. Once opened, consume in 4-7 days.

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Wulf’s Rainbow Trout Roe

$ 31 00

$ 16 00

5 oz. 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.
: Poke Bowls (VIDEO) by Chef David Blessing of Longwood Venues in Boston and Newport, RI
: All sites and farms are Aquaculture Stewardship Council (ASC) certified.

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Salmon Poke Pack

$ 16 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