Shop

$ 20 00
Fluke

Fluke

Fluke can be used for crudo or sushi; at home, try it thinly sliced and drizzled with good olive oil, lime juice, and flaky salt. Or dredge in seasoned flour, pan-fry, and make a quick sauce with white wine and lemon.   

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.

Red Curry Fluke by Chef Ignacio Lopez of The Merchant in Boston

US domestic fisheries are highly regulated for the sustainability of wild fish populations.

Quick View

$ 20 00

From
$ 15 00
Options
Fish Collars

Fish Collars

Approach fish collars as you would chicken wings (although they're bigger). They're great on the grill or roasted in the oven and take well to bold sauces and glazes. 

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.

Candied Spiced Nordic Blu Salmon Collars by Chef David Blessing of Longwood Venues in Boston and Newport, RI

All our fish collars (CleanFish Norwegian, Ora King Salmon, and Hamachi) are certified kosher by KVH Kosher. 

Quick View
No available purchase options for this selection.

From
$ 15 00
Options
$ 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.

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

Brown Butter Scallops with Seared Fennel, Crispy Sage, and Pomegranate by Laura Jarvis of Laura's Boston Kitchen

Scallop Fried Rice by Chef Mike Wiley of Eventide in Portland Maine and Boston

Grilled Bacon-Wrapped Scallops by America's Test Kitchen in Boston

Caramelized Scallops with Spring Pea Puree and Rhubarb Compote (VIDEO) by Chef David Blessing of Longwood Venues in Boston and Newport RI

Pan-Seared Dayboat Scallops with Minted Peas and Bacon with a Lemon Vinaigrette by Troquet on South in Boston

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

Cured Scallop with Garlic Mustard Turnip and Toasted Sesame by Chef Marc Sheehan of Loyal Nine in Cambridge

Seafood Casserole

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.

Quick View
No available purchase options for this selection.

$ 56 00
No available purchase options for this selection.

$ 30 00
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.

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

Seafood Chowder

Quick View
No available purchase options for this selection.

Cod
$ 30 00
No available purchase options for this selection.

$ 8 00
Caviar Spoons

Caviar Spoons

Quick View

4 items left

$ 8 00

4 items left

$ 36 00
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.

Black Sea Bass in Crazy Water by Chef Andrew Hebert of The Salty Pig in Boston

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. 

Quick View
No available purchase options for this selection.

$ 36 00
No available purchase options for this selection.

$ 29 00
Wulf’s American Salmon Roe

Wulf’s American Salmon Roe

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

Quick View

$ 29 00

$ 48 00
Wulf’s American Bowfin Caviar

Wulf’s American Bowfin Caviar

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

Quick View

$ 48 00

$ 20 00
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.

Ora King Salmon Lox with Bagels, Zhoug Labne, and Pickled Onions by Chef Tony Messina of Uni in Boston 

Ora King Salmon with Crushed Fingerling Potatoes and Melted Leeks with Sauce Beurre Rouge by Troquet on South in Boston 

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

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. 

Quick View
No available purchase options for this selection.

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

$ 14 50
Scottish Loch Duart Heritage Salmon

Scottish Loch Duart Heritage 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.

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. 

Quick View
No available purchase options for this selection.

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

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!

Search