• Chef Box Series: Ora King Ceviche with Caviar

    2022-03-04 11:11:53 -0500

    chef-box-series

    Ora King is known as the “wagyu of salmon” for its marbling, and it’s a favorite of chefs around the world, including Chef Robert. The fish’s silky texture and rich flavor are best experienced raw, and the herbs and spices here are a perfect complement.

    Ora King is known as the “wagyu of salmon” for its marbling, and it’s a favorite of chefs around the world, including Chef Robert. The fish’s silky texture and rich...
    • Chef Robert Sisca
  • Chef Box Series: Roasted Monkfish with Tomatoes and Eggplant

    2022-03-04 11:08:24 -0500

    chef-box-series

    As a great New England fish with distinctive character, monkfish is frequently on the menu at The Banks. It’s also a personal favorite of Chef Robert, who grew to love...
    • Chef Robert Sisca
  • Chef Box Series: Whole Dover Sole with Almond Brown Butter Sauce (Simplified)

    2022-03-04 10:53:27 -0500

    chef-box-series

    An elegant fish to cook whole, Dover sole is a flat fish native to the North Atlantic. This dish has been a customer favorite at The Banks since the restaurant opened.  

    An elegant fish to cook whole, Dover sole is a flat fish native to the North Atlantic. This dish has been a customer favorite at The Banks since the restaurant...
    • Chef Robert Sisca
  • Chef Box Series: Garlic Noodles with Soft Shell Crab

    2021-11-01 14:10:39 -0400

    chef-box-series

    The garlic butter is what brings this dish together, and you get to make it yourself. It may seem like a lot of butter for one dish, but at Nightshade they use this full quantity on a pasta dish for four.

    Garlic Noodles with soft shell crab:  The garlic butter is what brings this dish together, and you get to make it yourself. It may seem like a lot of butter...
    • Chef Rachel Miller
  • Chef Box Series: Seafood Boil with Viet-Cajun Butter

    2021-10-28 10:55:29 -0400

    chef-box-series

    “I grew up in a kosher household, but I would sneak out for a seafood boil,” says Chef Rachel. This famous Louisiana staple is something to celebrate, and something worth breaking the rules for. Rachel’s house-made Viet-Cajun butter amplifies the flavors of the seafood boil, combining lemongrass, ginger, white pepper, fish sauce, and Old Bay seasoning into luxurious full-fat French butter. Crawfish and head-on shrimp tossed in spiced butter make for a hands-on, finger-licking affair. Corn on the cob and potatoes are great optional additions to a boil, offering a little more starch to spread out the richness of the seafood and butter. If you want to go this way, add them to the pot when it reaches a boil and cook them to your desired tenderness. If you have room in the pot, you can add your shellfish right on top and finish it all together. If not, remove the vegetables from the seasoned water before adding your shellfish to that same pot.

    Seafood Boil with Viet-Cajun Butter:  Time: 15 min, after water is boiled  Serves: 4  Difficulty:   “I grew up in a kosher household, but I would sneak out for a seafood...
    • Chef Rachel Miller
  • Chef Box Series: Cod Cheeks Piccata

    2021-09-07 10:18:35 -0400

    chef-box-series

    A classic piccata preparation with lemon, butter and capers reimagined here with delicate, succulent cod cheeks. Don’t fear cooking with cod cheeks!
    • Chef Michael Lombardi
  • Chef Box Series: Swordfish Puttanesca

    2021-09-07 10:18:24 -0400

    chef-box-series

    Swordfish is just as popular in Italy as it is along the New England coast. The meaty swordfish steaks take on the bright and savory flavors of this puttanesca sauce beautifully. Just breading one side of the fish is a brilliant hack for giving you a wonderfully crisp coating that won’t get soggy in the sauce. Brining the fish before cooking (see the video here) will help you avoid the main pitfall of cooking swordfish — drying out the steaks.

    Swordfish is just as popular in Italy as it is along the New England coast. The meaty swordfish steaks take on the bright and savory flavors of this puttanesca sauce...
    • Chef Michael Lombardi
  • Chef Box Series: Striped Bass Collars with Pepperonata

    2021-09-07 10:18:12 -0400

    chef-box-series

    Collars are a part of the fish that chefs know and love, but diners seldom see. That’s because they rarely make it out of the kitchen! When SRV buys whole striped bass for the restaurant, the collars may appear as a menu special — or they may end up as the cooks’ treat. Striped bass collars have a texture that’s distinct from the rest of the fish. When cooked, the flesh pulls apart like roast chicken or pork shoulder. Pepperonata is a personal favorite that Chef Michael makes all summer long on his grill at home.

    Collars are a part of the fish that chefs know and love, but diners seldom see. That’s because they rarely make it out of the kitchen! When SRV buys whole...
    • Chef Michael Lombardi
  • Chef Box Series: Strozzapreti Bottarga

    2021-09-07 10:18:01 -0400

    chef-box-series

    Tuna Bottarga, dried and cured tuna roe, is a classic Italian ingredient that gives an umami pop to whatever it touches, especially pasta. Strozzapreti (which literally translates to priest stranglers!) has a shape that catches the bottarga, breadcrumbs, and sauce for complexity in every bite. If you have bottarga left over, try it as a condiment for cooked vegetables— fennel in particular.

    Tuna Bottarga, dried and cured tuna roe, is a classic Italian ingredient that gives an umami pop to whatever it touches, especially pasta. Strozzapreti (which literally translates to priest stranglers!)...
    • Chef Michael Lombardi
  • Tips + Tricks from Chef Michael Lombardi, SRV - Tip 1

    2021-09-07 10:17:22 -0400

    chef-box-series

    Chefs love collars. Chef Michael Lombardi Tells us why collars are a great product to cook with. These Tips and Tricks are a part of our Chef Box Collaboration with Chef Michael...
    • Wulf's Fish
  • Tips + Tricks from Chef Michael Lombardi, SRV - Tip 2

    2021-09-07 10:17:13 -0400

    chef-box-series

    Brine your fish. Chef Michael Lombardi tells us why you should be brining your fish.  These Tips and Tricks are a part of our Chef Box Collaboration with Chef Michael Lombardi....
    • Wulf's Fish
  • Tips + Tricks from Chef Michael Lombardi, SRV - Tip 3

    2021-09-07 10:17:01 -0400

    chef-box-series

    Use a cake tester. Chef Michael Lombardi tells us why its his favorite tool to test the done-ness of fish.  These Tips and Tricks are a part of our Chef...
    • Wulf's Fish
  • Wulf's Kitchen: Shrimp Linguine with Tomato Sauce

    2022-11-23 11:54:15 -0500

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    Wulf’s Kitchen: Shrimp Linguine with Tomato Sauce  Laughing Bird Organic Shrimp is a solid choice for an easy pasta dish. With the 61-70 size (that’s 61 to 70 shrimp per...
    • Catie Duckworth
  • Wulf's Kitchen: Black Sea Bass over Polenta and Creamy Mushroom Sauce

    2022-10-26 16:47:52 -0400

    wulfs-kitchen

    This dish is a celebration of New England food pairing Massachusetts black sea bass with Maine-grown corn for polenta.  Black Sea Bass is a quintessential East Coast native.

    This dish is a celebration of New England food pairing Massachusetts black sea bass with Maine-grown corn for polenta.  Black Sea Bass is a quintessential East Coast native. A migratory...
    • Catie Duckworth
  • Wulf's Kitchen: Furlong Bisque (Green Crab Bisque)

    2022-10-21 12:15:29 -0400

    wulfs-kitchen

    Chef Chuck Draghi of Alcove in Boston has been a fan of cooking with local green crabs since he first encountered them, and he’s a pioneer of helping develop culinary interest in the species. Since he put this bisque on his menu last summer, it’s been a top seller. 

    Chef Chuck Draghi of Alcove in Boston has been a fan of cooking with local green crabs since he first encountered them, and he’s a pioneer of helping develop culinary...
    • Chef Chuck Draghi
  • Green Crab Ramen with Chef Youji and Wulf's Fish

    2022-10-03 14:42:46 -0400

    wulfs-kitchen

    Youji demonstrates the robust flavor you can extract from green crabs and beautifully blends the broth with classic ramen ingredients like anchovy-infused soy sauce and garlic shrimp.     
    • Wulf's Fish
  • Wulf's Kitchen: Mediterranean Swordfish Tagine

    2022-09-08 14:35:14 -0400

    wulfs-kitchen

    When you think of one-pot cooking, seafood isn’t often what comes to mind, but this tagine of bright, Mediterranean flavors comes together in a flash and looks impressive on the table for a dinner party.

      Adapted from a recipe by PJ Stoops, author of Texas Seafood    When you think of one-pot cooking, seafood isn’t often what comes to mind, but this tagine of...
    • PJ Stoops
  • Wulf's Kitchen: Poached Fjord Trout with Caviar Beurre Blanc

    2022-08-22 10:01:54 -0400

    wulfs-kitchen

    There’s a time for minimalist, straightforward cooking, and a time to pull out all the stops. This recipe is decidedly in the second category. 

    There’s a time for minimalist, straightforward cooking, and a time to pull out all the stops. This recipe is decidedly in the second category.    Beurre blanc is a classic...
    • Catie Duckworth
  • Wulf's Kitchen: Steamed Whole Black Sea Bass with Tomato, Ginger & Scallion Salsa

    2022-07-29 12:08:16 -0400

    wulfs-kitchen

    Steaming fish by cooking it in a foil packet is just as simple as baking it, but without the worry of drying it out. In this recipe, steaming preserves the beautiful texture of black sea bass skin that you just don’t get with a pan-fry.

    Steaming fish by cooking it in a foil packet is just as simple as baking it, but without the worry of drying it out. In this recipe, steaming preserves the...
    • Rebecca Nottonson
  • Wulf's Kitchen: Chef Youji Shows us How to Make Nigiri Sushi

    2022-07-29 09:57:12 -0400

    wulfs-kitchen

    Learn from the master, Chef Youji.  Making nigiri sushi at home doesn't have to be complicated. Youji breaks the process down into steps you can apply at home.

    Learn from the master, Chef Youji.  Making nigiri sushi at home doesn't have to be complicated. Youji breaks the process down into steps you can apply at home. 1. How...
    • Wulf's Fish
  • Wulf's Kitchen: Eat The Invaders

    2022-07-27 13:18:06 -0400

    wulfs-kitchen

    Tune in to investigate why we should get green crabs out of our oceans and onto plates from the green crab expert and founder of Greencrab.org, Mary Parks.

    Tune in to investigate why we should get green crabs out of our oceans and onto plates from the green crab expert and founder of Greencrab.org, Mary Parks.
    • Wulf's Fish
  • Green Crab Stock

    2022-07-22 16:40:29 -0400

    wulfs-kitchen

    Aromatic and flavorful, green crabs make a full-bodied stock that chefs are just now putting to use on menus.  

    Green Crab Stock  Prep time: 5 min  Cook time: 2-3 hours  Yields: 3-4 quarts  Prep:  Aromatic and flavorful, green crabs make a full-bodied stock that chefs are just now putting...
    • Wulf's Fish
  • Wulf's Kitchen: Loch Duart Salmon with Cold Soba Noodles

    2022-07-20 15:19:06 -0400

    wulfs-kitchen

    A great way to pack extra flavor into your salmon is by marinating it. Here we use a mixture of ginger, soy sauce, and rice vinegar that slowly permeates the fish, perfectly seasoning each bite.

    A great way to pack extra flavor into your salmon is by marinating it. Here we use a mixture of ginger, soy sauce, and rice vinegar that slowly permeates the...
    • Catie Duckworth
  • Wulf's Kitchen: How to Make Laughing Bird Shrimp Empanadas

    2022-07-18 13:36:38 -0400

    wulfs-kitchen

    Keneddy Lavour, co-founder of The Nada Cart, demonstrates empanada-making in our Wulf's Kitchen. 

    Keneddy Lavour, co-founder of The Nada Cart, demonstrates empanada-making in our Wulf's Kitchen.   
    • Wulf's Fish
  • Wulf's Kitchen: Laughing Bird Shrimp Empanada

    2022-07-13 17:08:03 -0400

    wulfs-kitchen

    Empanadas are a staple food throughout Latin America with variations unique to each country. Keneddy Lavour, co-founder of The Nada Cart, draws on his Dominican upbringing in this fried empanada.

    Empanadas are a staple food throughout Latin America with variations unique to each country. Keneddy Lavour, co-founder of The Nada Cart, draws on his Dominican upbringing in this fried empanada....
    • Our friends at the Nada Cart
  • Wulf's Kitchen: Chef Fernanda Tapia Makes Red Snapper Crudo & Lettuce Wraps

    2022-07-07 11:17:42 -0400

    wulfs-kitchen

    Chef Fernanda Tapia and Wulf's own Alisha Lumea tackle red snapper crudo and lettuce wraps utililizing the same ingredients for both recipes — greek yogurt, lemon, tahini, shallots, basil, smoked paprika and more!

    Chef Fernanda Tapia and Wulf's own Alisha Lumea tackle red snapper crudo and lettuce wraps utililizing the same ingredients for both recipes — greek yogurt, lemon, tahini, shallots, basil, smoked paprika and...
    • Wulf's Fish
  • Wulf's Kitchen: Red Snapper Lettuce Wraps

    2022-07-06 17:09:44 -0400

    wulfs-kitchen

    Red snapper is one of our most versatile products. It goes great with a variety of flavors. Boston-based private chef, Fernanda Tapia, highlights its rosy, red skin in a simple lettuce wrap that makes for an easy but flavorful lunch. 

    Serves: 5-6  Prep Time: 10 min.  Cook Time: 20 min.  Difficulty: Easy      Red snapper is one of our most versatile products. It goes great with a variety of...
    • Chef Fernanda Tapia
  • Wulf's Kitchen: Red Snapper Crudo

    2022-07-06 16:25:11 -0400

    wulfs-kitchen

    Boston-based private chef Fernanda Tapia demonstrates why red snapper is a sushi favorite. She turns this beautiful fish into a show-stopping crudo.

    Serves: 4  Prep Time: 20 min.   Cook Time: 10 min.   Difficulty: Easy     Boston-based private chef Fernanda Tapia demonstrates why red snapper is a sushi favorite. She turns...
    • Chef Fernanda Tapia
  • Wulf's Kitchen: Grilled Shrimp and Nectarine Skewers

    2022-06-24 16:35:06 -0400

    wulfs-kitchen

    Time to light up the grill, because summer is officially here. Whether you are a beginner or a grill master, you can’t go wrong with grilling shrimp.

    Time to light up the grill, because summer is officially here. Whether you are a beginner or a grill master, you can’t go wrong with grilling shrimp. Our Laughing Bird...
    • Wulf's Fish
  • Wulf’s Kitchen: Smoky Bluefish Pâté (Without the Smoker!)

    2022-06-22 15:53:48 -0400

    wulfs-kitchen

    Nearly every recipe for bluefish pâté calls for getting out a smoker, but we know not everyone has one. We skipped the fuss and baked the bluefish before turning it into a creamy pâté.

    Nearly every recipe for bluefish pâté calls for getting out a smoker, but we know not everyone has one. We skipped the fuss and baked the bluefish before turning it...
    • Wulf's Fish
  • Wulf's Kitchen: Sockeye Salmon with Watermelon, Feta, and Radish Salad

    2022-06-17 11:05:00 -0400

    wulfs-kitchen

    Sockeye salmon from Alaska is a summertime treat. This lean, brightly colored, and flavorful fish requires a light hand in cooking and shines paired with bright, fresh flavors like in this watermelon, feta, and radish salad.

    Sockeye salmon from Alaska is a summertime treat. This lean, brightly colored, and flavorful fish requires a light hand in cooking and shines paired with bright, fresh flavors like in...
    • Wulf's Fish
  • Wulf's Kitchen: Lemon Miso Shrimp Roll

    2022-05-19 14:28:56 -0400

    wulfs-kitchen

    We love the classics, but sometimes we like to mix it up. Try this spin on a traditional shrimp roll by swapping the mayo-based sauce for a miso dressing (we love lemon miso dressing from Not Just Co.) 

    We love the classics, but sometimes we like to mix it up. Try this spin on a traditional shrimp roll by swapping the mayo-based sauce for a miso dressing (we...
    • Wulf's Fish
  • Wulf's Kitchen: Laughing Bird Shrimp Roll

    2022-05-18 16:48:37 -0400

    wulfs-kitchen

    We’ve got summer on the brain. As the weather heats up, we are craving shrimp rolls  flavorful shrimp salad packed inside a warm, buttery roll. 

    We’ve got summer on the brain. As the weather heats up, we are craving shrimp rolls — flavorful shrimp salad packed inside a warm, buttery roll.    Our Laughing Bird...
    • Wulf's Fish
  • Wulf's Kitchen: White Fish Spring Rolls

    2022-05-06 15:29:17 -0400

    wulfs-kitchen

    We offer a variety of short cuts here at Wulf’s to utilize as much of the fish as we can. These smaller pieces of fish are the same quality you know and love, but smaller and skinless. 

    We offer a variety of short cuts here at Wulf’s to utilize as much of the fish as we can. These smaller pieces of fish are the same quality you...
    • Alisha Lumea & Rebecca Nottonson
  • Wulf's Kitchen: Koji-Marinated Fish

    2022-05-05 16:26:21 -0400

    wulfs-kitchen

    Koji, on its own, is the ideal marinade. It’s salty, sweet and umami akin to parmesan and miso.

    Koji, on its own, is the ideal marinade. It’s salty, sweet and umami akin to parmesan and miso. A traditional food of Japan, koji is a grain, in this case...
    • Rebecca Nottonson
  • Wulf's Kitchen: Smoked Sturgeon

    2022-04-20 11:17:34 -0400

    wulfs-kitchen

    A common deli fare, smoked sturgeon is anything but. The higher fat content helps it to maintain a wonderful tender texture through the smoking process.

    A common deli fare, smoked sturgeon is anything but. The higher fat content helps it to maintain a wonderful tender texture through the smoking process. There are so many ways...
    • Abe Margosian
  • Wulf's Kitchen: Gefilte Fish Loaf

    2022-04-06 14:51:45 -0400

    wulfs-kitchen

    Easy to prepare and easier to share, this recipe will convince you not only to enjoy the process, but gefilte fish itself.

    They say you either love or hate gefilte fish, but Passover calls us to make this traditional dish either way. Easy to prepare and easier to share, this recipe will...
    • Rebecca Nottonson
  • Wulf's Kitchen: Turmeric-Coated Suncoast Tilapia

    2022-03-16 11:22:35 -0400

    wulfs-kitchen

    Sometimes you want to make a complicated recipe with fancy components. Sometimes you just want to get dinner on the table — something delicious, fast and really easy.

      Sometimes you want to make a complicated recipe with fancy components. Sometimes you just want to get dinner on the table — something delicious, fast and really easy. Here...
    • Alisha Lumea
  • Wulf’s Kitchen: Broth-Poached Atlantic Pollock with Herby Roasted Winter Vegetables and Crispy Shallots

    2022-01-19 12:15:35 -0500

    wulfs-kitchen

    Think of this recipe as a soup deconstructed. The elements are cooked separately and then assembled in the bowl for a dish that’s pretty enough to serve to company, but really very easy to make.

    Think of this recipe as a soup deconstructed. The elements are cooked separately and then assembled in the bowl for a dish that’s pretty enough to serve to company, but really very...
    • Rebecca Nottonson
  • Wulf's Kitchen: Maine Bowl with Acadian Redfish, Smoked Eel, Kelp and Farro

    2021-12-09 14:55:07 -0500

    wulfs-kitchen

    For food lovers, Maine produces so many products to love, even beyond its famous lobster. We took inspiration from land and sea to build this grain bowl homage to our Maine-made favorites. Maine Grains...
    • Wulf's Fish
  • Kelp Pesto Pasta with Pan-Seared Shrimp

    2021-11-09 10:26:14 -0500

    wulfs-kitchen

    Are you kelp-curious? Interested in checking out what all this 'kelp as super-food' hype is about, but don't know where to start?  

    Kelp Pesto Pasta with Pan-Seared Shrimp  Are you kelp-curious? Interested in checking out what all this 'kelp as super-food' hype is about, but don't know where to start?   We made the simplest pesto for...
    • Alisha Lumea
  • Wulf's Kitchen: Baked Cod with Sun-dried Tomato Pesto and Breadcrumbs

    2021-11-09 10:00:00 -0500

    wulfs-kitchen

    Our hack to easy baked cod is using a pre-made pesto. Whether you like traditional or alternative pesto, the flavors are melded already and perfect for a mild, flaky fish like cod. Crispy breadcrumbs are a crowd-pleaser and lemon slices add zestiness.   In this...
    • Not Just Co.
  • Brothy Garlic Noodles with Laughing Bird Organic Shrimp from CleanFish

    2021-11-09 09:55:54 -0500

    wulfs-kitchen

    Cozy, easy, and satisfying, this dish has generous amounts of Laughing Bird shrimp and as much spicy kick as you want to give it.

    Cozy, easy, and satisfying, this dish has generous amounts of Laughing Bird shrimp and as much spicy kick as you want to give it. For a flavorful head start we used...
    • Wulf's Fish
  • Wulf's Kitchen: Mushroom Risotto with Nordic Blu Salmon

    2021-10-13 17:42:23 -0400

    wulfs-kitchen

    This is a beautifully simple, non-traditional risotto method. Get just as much creaminess and flavor — but without the dairy, and more importantly, with much less stirring.   Nothing says fall...
    • Jose Maldonado
  • Wulf's Kitchen: Wulf's Fish Soup

    2021-09-20 13:26:28 -0400

    wulfs-kitchen

    White fish, bacon, corn, and potatoes are a classic New England combination. We love using a variety of fish for different flavors and textures. Cooking the bacon first, then removing it, makes this dish by giving a depth and savoriness to the broth with crispy bacon on top as an accent.

    White fish, bacon, corn, and potatoes are a classic New England combination. We love using a variety of fish for different flavors and textures. Cooking the bacon first, then removing...
    • Wulf's Fish
  • Wulf's Kitchen: Caldo De Peixe — Cape Verdean Braised Bluefish

    2021-07-28 10:26:54 -0400

    wulfs-kitchen

    Originating from the Cape Verde Islands, off the coast of Senegal in West Africa, braised bluefish is a kitchen pantry dish. This recipe lends itself to a variety of fish and vegetables — whatever is on hand and easy 

    Alex’s grandmother has been making this dish for decades. Originating from the Cape Verde Islands, off the coast of Senegal in West Africa, braised bluefish is a “kitchen pantry” dish. This recipe lends itself to a variety of fish and vegetables — whatever is on hand and easy.  
    • Alex Martineu
  • Wulf's Kitchen: Lobster Salad with Chilled Corn Soup

    2021-07-19 12:59:54 -0400

    wulfs-kitchen

    Summertime is upon us and we are fielding countless requests for new lobster recipes. Here I’ve included one of my favorite corn soup recipes as a backdrop for lobster salad. I love this recipe because it can be served warm on a cold and rainy summer night, or as a chilled summer soup at your next brunch party.

    Summertime is upon us and we are fielding countless requests for new lobster recipes. Here I’ve included one of my favorite corn soup recipes as a backdrop for lobster salad....
    • Chef Jose Maldonado
  • Wulf's Kitchen: Monkfish with Pan-Seared Grilled Zucchini and Capers

    2021-06-30 17:56:24 -0400

    wulfs-kitchen

    When cooked properly, this fish has a really nice texture. Monkfish is often paired with winter and fall vegetables. This recipe is made to be a Summer dish with some things that might soon be popping up in your home garden, and it’s easy to put together. 

    My travels have awarded me the opportunity to work in many restaurants within the US. One thing I noticed is that all my Executive Chefs loved Monkfish. When cooked properly, this fish has a really nice texture. Monkfish...
    • Chef Jose Maldonado
  • Wulf's Kitchen: Roasted Butterflied Dorade with Tabouli-Style Quinoa

    2021-06-30 13:35:42 -0400

    wulfs-kitchen

    Dorade is one of my favorite fish to cook whole. Its size makes it great to roast or even cook up on the grill.

        Dorade is one of my favorite fish to cook whole. Its size makes it great to roast or even cook up on the grill. Because it’s a Mediterranean...
    • Chef Jose Maldonado
  • Wulf's Kitchen: Panzanella Salad with Lingcod & Shishitos

    2021-06-14 10:29:36 -0400

    wulfs-kitchen

      Do you have friends and family that always go for croutons? If your family is anything like mine then the answer to that is yes. Think of Panzanella as one big crouton salad...
    • Chef Jose Maldonado
  • Wulf's Kitchen: Whole Roasted Dover Sole

    2021-06-01 09:33:29 -0400

    wulfs-kitchen

    Roasting a whole dover sole is so simple, this isn't really a recipe. Easy as it is to prepare, this is an elegant fish most often found at fine dining restaurants. Yet with just a couple of tricks, you can present this dish like a pro. 

      Roasting a whole dover sole is so simple, this isn't really a recipe. Easy as it is to prepare, this is an elegant fish most often found at fine dining restaurants....
    • Chef Jeff Freedman
  • Wulf's Kitchen: Baked Yellowtail Flounder with Grape Tomatoes and Spinach

    2021-05-28 09:33:38 -0400

    wulfs-kitchen

    Yellowtail flounder fillets are thin when spread out flat and lend themselves beautifully to rolled and stuffed preparations like in this recipe. Here the flounder is simply rolled up by itself and baked surrounded by tomatoes and spinach in a white wine and garlic sauce.

      A familiar species in our local waters, yellowtail flounder is a mild white fish with a flaky texture. The fillets are thin when spread out flat and lend themselves beautifully to...
    • Alex Martineu
  • Wulf's Kitchen: How to Grill Seafood Like a Pro

    2021-05-27 09:46:40 -0400

    wulfs-kitchen

    Summer is nearly hereand we're all about the grill. Cooking over an open flame with your friends and family nearby can't be beat. Our lead fishmonger, Max Harvey, shares his grilling tips for perfectly grilled seafood. Follow these, and you’ll be a grill master in no time. 

      Summer is nearly here, and we're all about the grill. Cooking over an open flame with your friends and family nearby can't be beat. Grilling seafood, however, can be a bit intimidating. Will it...
    • Max Harvey
  • Wulf's Kitchen: Nordic Blu Salmon Dumplings

    2021-04-29 10:11:14 -0400

    wulfs-kitchen

    For dinner, or as hors d'oeuvres for the party with family and friends that we’re all so ready to have, these Nordic Blu salmon dumplings are impressive and delicious. When you start with wonton wrappers and burger patties that are already ground and seasoned, they come together much faster than you might think. 

        For dinner, or as hors d'oeuvres for the party with family and friends that we’re all so ready to have, these Nordic Blu Salmon dumplings are impressive and delicious. When you start with wonton...
    • Desiree Antczak
  • Wulf's Kitchen: Nordic Blu Salmon Nori Bowls

    2021-04-19 09:25:20 -0400

    wulfs-kitchen

    This is a simple and fun way to get all of the flavors of your favorite nori rolls without having to roll anything.

    This is a simple and fun way to get all of the flavors of your favorite nori rolls without having to roll anything. The salmon could be served raw here, but if...
    • Leigh Belanger
  • Wulf's Kitchen: Seared Octopus with White Bean Puree, Chimichurri, and Smoked Paprika Oil

    2021-04-12 13:29:36 -0400

    wulfs-kitchen

    When this dish comes together, it’s restaurant-level stuff. And it’s simple to execute, especially since you can make the oil, chimichurri, and white bean puree ahead of time.  

      When this dish comes together, it’s restaurant-level stuff. And it’s simple to execute, especially since you can make the oil, chimichurri, and white bean puree ahead of time.     Serves...
    • Desiree Antczak
  • Wulf's Kitchen: Brown Butter Sole with Parsley and Capers

    2021-04-01 10:25:59 -0400

    wulfs-kitchen

    This recipe for the classic French preparation of filet of sole, called sole a la Grenobloise, was adapted from one of Julia Child’s recipes. The beauty of sole is its simplicity

      This recipe for the classic French preparation of filet of sole, called sole a la Grenobloise, was adapted from one of Julia Child’s recipes. The beauty of sole is...
    • Leigh Belanger
  • Wulf's Kitchen: Not your Grandma’s Baked Haddock

    2021-03-22 10:24:24 -0400

    wulfs-kitchen

    New England style breaded baked fish is a classic for a reason – it's simple, comforting, and if you grew up in these parts, it’s nostalgic, too. But there’s nothing wrong with messing around with a classic to improve it a little bit

      New England style breaded baked fish is a classic for a reason – it's simple, comforting, and if you grew up in these parts, it’s nostalgic, too. But there’s...
    • Wulf's Fish
  • Wulf's Kitchen: Gertie Wulf's Gefilte Fish

    2021-03-15 08:47:55 -0400

    wulfs-kitchen

    This gefilte fish is an adaptation of a family recipe from Alan Wulf's mother Gertrude. Gefilte fish provisions have been part of Wulf's since Sam Wulf opened up shop in 1926.

    This gefilte fish is an adaptation of a family recipe from Alan Wulf's mother Gertrude. Gefilte fish provisions have been part of Wulf's since Sam Wulf opened up shop in...
    • Wulf's Fish
  • Wulf's Kitchen: Fried Squid at Home

    2021-03-10 15:13:08 -0500

    wulfs-kitchen

      Deep-frying at home ranks up there with de-boning poultry and sous-viding anything: Better left to the professionals.   The exception is squid. The cephalopod cooks so quickly, frying is over almost as soon as...
    • Wulf's Fish
  • Monkfish 101

    2021-03-02 15:47:53 -0500

    wulfs-kitchen

    It’s a good thing that as consumers, we don’t have to stare down the face of a monkfish too often. With a broad face and a wide mouth filled with rows of sharp teeth that point inwards (to trap and eat their prey), they’re almost frighteningly ugly. Lucky for them, they taste good. What else do we know about these homely creatures? 

    It’s a good thing that as consumers, we don’t have to stare down the face of a monkfish too often. With a broad face and a wide mouth filled with...
    • Wulf's Fish
  • Wulf's Kitchen: Slow Roasted Loch Duart Salmon with Lemon and Herbs

    2021-02-25 16:29:42 -0500

    wulfs-kitchen

      Baking is an easy preparation for salmon, especially if you're cooking for a crowd, but it can feel lackluster compared to the crispy crust you get from pan frying. This method...
    • Alisha Lumea
  • Wulf's Kitchen: Salmon Fish Cakes with Yogurt Herb Dipping Sauce

    2021-02-24 21:33:06 -0500

    wulfs-kitchen

    It's no secret that we're a little burger obsessed here. We can't get enough of them as a quick, nutritious meal with a big taste payoff (for very little effort). That said, the burger is really just a state of mind. It's ground and seasoned trout — and it can be whatever you want it to be.

      It's no secret that we're a little burger obsessed here. We can't get enough of them as a quick, nutritious meal with a big taste payoff (for very little...
    • Alisha Lumea
  • Wulf's Kitchen: Spanish Mackerel with Pomegranate Salsa and Oranges

    2021-02-24 16:31:55 -0500

    wulfs-kitchen

    This dish is like a Mediterranean vacation on a plate. With bright colors and bright flavors, you can just about imagine yourself at a seaside table on a sunny day. 

      This dish is like a Mediterranean vacation on a plate. With bright colors and bright flavors, you can just about imagine yourself at a seaside table on a sunny day.  We lured Alex, our Direct to...
    • Alex Martineu
  • Salmon Four Ways: An 11-Year-Old's Fishy Perspective

    2021-02-18 09:30:39 -0500

    wulfs-kitchen

     

    One of the most popular seafood species on the market and one of Wulf’s all-time MVP’s, salmon is beloved for a reason. Its flavor is mild enough to appeal to...
    • Leigh Belanger
  • Wulf's Kitchen: Seafood Curry with Coconut and Ginger

    2021-02-10 16:54:00 -0500

    wulfs-kitchen

    Cold winter weather calls out for warming dishes, and nothing fits that bill better than a curry.

    Cold winter weather calls out for warming dishes, and nothing fits that bill better than a curry. Don’t be put off by the list of ingredients. Most are common items....
    • Alisha Lumea
  • Wulf's Kitchen: Smoky Red Pepper Fish Soup

    2021-01-28 09:20:28 -0500

    wulfs-kitchen

    The best part of making soup is that it can be anything you want it to be. This recipe is made entirely from pantry staples and the fish you can have on hand in your freezer, ready when you are. This recipe uses the Whitefish Soup Pack.

      The best part of making soup is that it can be anything you want it to be. This recipe is made entirely from pantry staples and the fish you can have in...
    • Alisha Lumea
  • Wulf’s Kitchen: Octopus Salad with Olives

    2021-01-27 16:07:35 -0500

    wulfs-kitchen

    Octopus salads are popular in the Mediterranean countries, which makes plenty of extra virgin olive oil a natural place to start. High-quality green olives take the flavor one step further. 

    This octopus salad isn’t so much a recipe as a simple guide to get you started. Our octopus tentacles are fully cooked and ready to eat, so all you have to do...
    • Wulf's Fish
  • Caviar 101

    2021-01-20 17:02:48 -0500

    wulfs-kitchen

     Caviar: It’s not just for New Year’s Eve anymore. At Wulf’s, we carry about a dozen different types of caviar and roe (we’ll get to the difference in a minute) at a range of price points — some tins are priced for special occasions, while some are best used as garnish on everything from latke to pasta to hot dogs.

      Caviar: It’s not just for New Year’s Eve anymore. At Wulf’s, we carry about a dozen different types of caviar and roe (we’ll get to the difference in a...
    • Wulf's Fish
  • Wulf's Kitchen: Lobster Mac & Cheese with Garlicky Breadcrumbs

    2020-12-09 12:10:05 -0500

    wulfs-kitchen

    Your future self will thank you for making this double batch of lobster mac. Your crew can devour one tray now, while one tray gets tucked into the freezer for a far-off night when you don’t have the bandwidth to cook but need something decadent and delicious to eat.

    Your future self will thank you for making this double batch of lobster mac. Your crew can devour one tray now, while one tray gets tucked into the freezer for a far-off night when you...
    • Desiree Antczak
  • Wulf's Kitchen: Anything Goes Grilled Squid

    2020-12-07 08:17:14 -0500

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    This is a forgiving and flexible dish – you can use any type of vinaigrette that suits your mood – use sesame oil instead of olive oil and rice vinegar instead of cider; add different minced herbs to the mix – the squid does well with just about any flavor profile.

      This is a forgiving and flexible dish – you can use any type of vinaigrette that suits your mood – use sesame oil instead of olive oil and rice vinegar instead of...
    • Desiree Antczak
  • Wulf's Kitchen: Mauritius Red Drum Escabeche

    2020-11-04 10:39:45 -0500

    wulfs-kitchen

    Along the Gulf and Lower Atlantic coasts, few fish inspire as much loyalty and love as red drum. This recipe gives it a traditional Spanish treatment by cooking it en escabeche — a method that often has you barely cook the fish in a tomato-based sauce with paprika and lots of vinegar.

    Along the Gulf and Lower Atlantic coasts, few fish inspire as much loyalty and love as red drum. This recipe gives it a traditional Spanish treatment by cooking it en...
    • Max Harvey
  • Wulf's Kitchen: Roasted Monkfish with Apples and Thyme

    2020-11-02 13:36:49 -0500

    wulfs-kitchen

      This recipe is from our head fishmonger Max Harvey, a chef in a past life who worked for years with legendary Boston Chef Jasper White. Monkfish usually swims into...
    • Max Harvey
  • Wulf's Kitchen: Squid Puttanesca

    2020-10-28 01:30:00 -0400

    wulfs-kitchen

        Here’s a quick and tasty dish from our lead fishmonger and favorite test kitchen chef, Max Harvey, that comes together with everyday ingredients and lets the squid shine....
    • Max Harvey
  • Wulf's Kitchen: A Twist on Kedgeree, The Ultimate British Comfort Food

    2020-10-08 23:10:49 -0400

    wulfs-kitchen

    Kedgeree is one of Great Britian’s most familiar comfort food dishes, but not too well-known outside of the U.K. That said, if you’ve enjoyed a rice bowl with Indian-ish flavors, kedgeree will be right up your alley. Lovely for lunch or a simple dinner.

    Kedgeree is one of Great Britian’s most familiar comfort food dishes, but not too well-known outside of the U.K. That said, if you’ve enjoyed a rice bowl with Indian-ish flavors,...
    • Wulf's Fish
  • Wulf's Kitchen: ChalkStream Trout Puttanesca

    2020-10-01 02:30:00 -0400

    wulfs-kitchen

    Our ChalkStream rainbow trout stands up perfectly to a punchy puttanesca sauce filled with anchovies, olives and capers. Serve with some crusty bread for a simple, full-flavored meal.   Serves...
    • Wulf's Fish
  • Wulf's Kitchen: Pan-Fried Trout with Ginger-Cilantro Sauce

    2020-09-24 13:32:06 -0400

    wulfs-kitchen

    This zippy salsa is lovely when spooned over ChalkStream trout. Pair with crushed potatoes for a simple meal packed with Omega-3’s.

    This zippy salsa is lovely when spooned over ChalkStream trout. Pair with crushed potatoes for a simple meal packed with Omega-3’s. Serves 2 Ingredients: 1 small bunch cilantro, leaves and...
    • Wulf's Fish
  • Wulf's Kitchen: Seared ChalkStream Trout With New Potatoes, Green Beans, and Spiced Yogurt

    2020-09-14 03:30:00 -0400

    wulfs-kitchen

    A member of the salmon family, rainbow trout cooks and tastes a lot like salmon, but with a lighter, more delicate flavor. I used a tried-and-true mix of turmeric, cumin, and cayenne to bring some liveliness to the overall dish — which comes together in about 30 minutes.

    A member of the salmon family, rainbow trout cooks and tastes a lot like salmon, but with a lighter, more delicate flavor. I used a tried-and-true mix of turmeric, cumin,...
    • Leigh Belanger
  • Wulf's Kitchen: The Easiest Fried (Acadian Redfish) Sandwich

    2020-09-04 19:53:00 -0400

    wulfs-kitchen

    Fried fish — whether it’s haddock, lake trout, catfish, or any other number of fish species — has regional roots all over the country, from the Midwest to the Southeast. 

    Fried fish — whether it’s haddock, lake trout, catfish, or any other number of fish species — has regional roots all over the country, from the Midwest to the Southeast....
    • Leigh Belanger
  • Wulf's Kitchen: Halibut Short Cuts with Rustic Summer Corn Puree

    2020-08-27 21:32:00 -0400

    wulfs-kitchen

    Sweet corn and halibut are a match made in heaven. A sprinkle of thyme leaves at the end makes it pretty, but plenty of butter is what really makes this dish come together.

    Sweet corn and halibut are a match made in heaven. A sprinkle of thyme leaves at the end makes it pretty, but plenty of butter is what really makes this...
    • Alisha Lumea
  • Wulf's Kitchen: Simple Family-Style Grilled Swordfish with Salsa Verde

    2020-08-22 00:00:00 -0400

    wulfs-kitchen

    This salsa verde is meant to be improvisational, making use of whatever herbs and aromatics you have on hand. If you don’t have cilantro, use basil or all parsley. Bump up the scallions if you like that onion-y bite — you get the idea. You won’t use all of the sauce for this meal, and that’s a good thing — you can dab it on your eggs, stir it into plain yogurt for a punchy dipping sauce, or spoon it over your next piece of fish.

    Growing up in New England, swordfish always signaled summer to me. I later learned that’s because these migratory predators swim up the Eastern Seaboard in summertime, looking for prey —...
    • Leigh Belanger
  • Wulf's Kitchen: Cook (Fish) Like a Chef

    2020-08-10 07:59:53 -0400

    wulfs-kitchen

    While the chef-created recipes on our site are full of culinary inspiration, some feel more like a weekend project than a weeknight dinner. They’re also filled with techniques for cooking...
    • Wulf's Fish
  • Wulf's Kitchen: Grilled Striped Bass Fillets and Collars with Cabbage, Scallions, & Scapes

    2020-08-01 10:00:00 -0400

    wulfs-kitchen

    This is a full-flavored summer dish. The cabbage comes out saucy and slightly crunchy, the char on the scallions and garlic scapes mellow out and blend well with the acidity from the lime and vinegar in the cabbage.

    This is a full-flavored summer dish. The cabbage comes out saucy and slightly crunchy, the char on the scallions and garlic scapes mellow out and blend well with the acidity from the lime...
    • Corey Howard
  • Wulf's Kitchen: Brown Sugar Glazed Salmon with Quick-Pickled Cucumbers and Jasmine Rice

    2020-07-29 07:59:53 -0400

    wulfs-kitchen

    I love a weeknight dinner that feels special but is actually simple and quick to come together. The Nordic Blu “short cuts” are just as delicious and straightforward to cook...
    • Leigh Belanger
  • Wulf's Kitchen: Family-Style ChalkStream Trout and Seasonal Vegetables

    2020-07-27 23:22:00 -0400

    wulfs-kitchen

    If you’re the family cook, putting dinner on the table in a timely way usually trumps learning a new technique; user-friendly plating is usually more important than dramatic presentation; and ease of prep and clean-up is key.

    If you’re the family cook, putting dinner on the table in a timely way usually trumps learning a new technique; user-friendly plating is usually more important than dramatic presentation; and...
    • PJ Stoops
  • Wulf's Kitchen: Teriyaki Trout with Sesame and Scallions

    2020-07-07 07:59:51 -0400

    wulfs-kitchen

    An unbelievably easy and delicious recipe from our friends at ChalkStream - a good one for kids and adults alike. Serves 2 Ingredients: 2 filet portions of ChalkStream® trout (4...
    • Wulf's Fish
  • Wulf’s & Troquet Meal Kits: Pan-Seared Dayboat Scallops with Minted Peas and Bacon

    2020-05-19 01:57:33 -0400

    wulfs-kitchen

    Recipe by Chef Tyler Stout of Troquet on South in Boston

    Recipe by Chef Tyler Stout of Troquet on South in Boston Serves 2 Ingredients: For minted peas with bacon: 3 strips bacon, cut into 1-inch pieces 1 spring onion, sliced...
    • Chef Tyler Stout
  • Wulf’s & Troquet Meal Kits: Ora King Salmon with Crushed Fingerling Potatoes and Melted Leeks with Sauce Beurre Rouge

    2020-05-19 01:57:24 -0400

    wulfs-kitchen

    A decadent special-occasion dish that highlights the luxuriousness of Ora King salmon.

    Recipe by Chef Tyler Stout of Troquet on South in Boston A decadent special-occasion dish that highlights the luxuriousness of Ora King salmon. Serves 2   Ingredients: For the melted...
    • Chef Tyler Stout
  • Wulf's Kitchen: Seafood Casserole

    2020-04-20 07:59:52 -0400

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    Sometimes you want to spend all day in the kitchen on a project, and sometimes you’re looking for maximum reward with minimum effort. This casserole fits the bill for easy and delicious. 

    Sometimes you want to spend all day in the kitchen on a project, and sometimes you’re looking for maximum reward with minimum effort. This casserole fits the bill for easy...
    • Steve Barresi
  • Wulf's Kitchen: Acadian Redfish Tacos with Mango Salsa, Fresh Slaw and Smoky Crema

    2020-03-31 07:59:52 -0400

    wulfs-kitchen

    Fish tacos are the epitome of easy living, and they’re a no-stress meal to make at home. Acadian redfish is a great choice, but you can use whatever fish you...
    • Desiree Antczak
  • The Perfect Pair: Rich & Creamy

    2020-10-05 02:30:00 -0400

    the-perfect-pair

    A great dish becomes even better when you have just the right pairing to make the flavors sing. Wine shops and breweries in the Boston area give ideas and inspiration for what to drink with fish-focused meals.

    Our series  The Perfect Pair explores wine and beer pairings for seafood dishes of all kinds. A great dish becomes even better when you have just the right pairing to make...
    • Wulf's Fish
  • The Perfect Pair: Roasty & Toasty

    2020-09-28 03:00:00 -0400

    the-perfect-pair

    A great dish becomes even better when you have just the right pairing to make the flavors sing. Wine shops and breweries in the Boston area give ideas and inspiration for what to drink with fish-focused meals.

    Introducing our new series  The Perfect Pair,  exploring wine and beer pairings for seafood dishes of all kinds. A great dish becomes even better when you have just the right pairing...
    • Wulf's Fish
  • The Perfect Pair: Pan-Fried

    2020-09-21 00:30:00 -0400

    the-perfect-pair

    A great dish becomes even better when you have just the right pairing to make the flavors sing. Wine shops and breweries in the Boston area give ideas and inspiration for what to drink with fish-focused meals.

    Introducing our new series The Perfect Pair exploring wine and beer pairings for seafood dishes of all kinds. A great dish becomes even better when you have just the right...
    • Wulf's Fish
  • The Perfect Pair: Spicy & Bold

    2020-09-14 03:30:00 -0400

    the-perfect-pair

    A great dish becomes even better when you have just the right pairing to make the flavors sing. Wine shops and breweries in the Boston area give ideas and inspiration for what to drink with fish-focused meals.

    Introducing our new series  The Perfect Pair, exploring wine and beer pairings for seafood dishes of all kinds. A great dish becomes even better when you have just the right pairing...
    • Wulf's Fish
  • The Perfect Pair: Sushi & Poke

    2020-09-07 04:00:00 -0400

    the-perfect-pair

    A great dish becomes even better when you have just the right pairing to make the flavors sing. Wine shops and breweries in the Boston area give ideas and inspiration for what to drink with fish-focused meals.

    Introducing our new series  The Perfect Pair exploring wine and beer pairings for seafood dishes of all kinds. A great dish becomes even better when you have just the right pairing...
    • Wulf's Fish
  • The Perfect Pair: Fresh & Citrusy

    2020-08-31 04:00:00 -0400

    the-perfect-pair

    A great dish becomes even better when you have just the right pairing to make the flavors sing. Wine shops and breweries in the Boston Area give ideas and inspiration for what to drink with fish-focused meals.

    Pictured: Loch Duart Salmon crudo with preserved lemon, chili and basil. Introducing our new series  The Perfect Pair exploring wine and beer pairings for seafood dishes of all kinds. A great...
    • Wulf's Fish
  • Chefs at Home: Seafood Paella

    2022-05-12 16:34:47 -0400

    chefs-at-home

    A signature of Spanish cuisine, paella combines a long list of ingredients, including a luxurious variety of seafood, into one spectacular dish. Paella also lets you use a little of this and a little of that to make something exciting that can feed a crowd.

    A signature of Spanish cuisine, paella combines a long list of ingredients, including a luxurious variety of seafood, into one spectacular dish. Paella also lets you use a little of...
    • Chef Michael Shannon
  • Chefs at Home: Shrimp Étouffée

    2021-06-21 11:02:49 -0400

    chefs-at-home

    The magic of a Creole dish like Shrimp Étouffée is in how the ingredients come together seamlessly. The dark roux that forms when the flour and butter cook together is the backbone of flavor under the spices and the juicy and tender shrimp. Making the roux will take constant whisking, so have all your ingredients prepped and in easy reach before you get started.  

    The magic of a Creole dish like Shrimp Étouffée is in how the ingredients come together seamlessly. The dark roux that forms when the flour and butter cook together is the...
    • Chef Justice Stewart
  • Chefs at Home: Miso-Glazed Black Cod

    2021-06-07 14:29:35 -0400

    chefs-at-home

     

    Black cod and miso are a classic combination, and for good reason. The fish has a luscious silky texture, and the marinade caramelizes and gets just a touch of char in the broiler. Try...
    • Chef Justice Stewart
  • Chefs at Home: Sous Vide Nordic Blu Salmon with Spring Vegetable Risotto and Caviar

    2021-06-02 15:51:30 -0400

    chefs-at-home

    For a night when you want to pull out all the stops, Nordic Blu Salmon with a garnish of hackleback sturgeon caviar won’t disappoint. The spring vegetable risotto gives a creamy counterpoint for a dish that brings together different textures and flavors. 

    For a night when you want to pull out all the stops, Nordic Blu salmon with a garnish of hackleback sturgeon caviar won’t disappoint. The spring vegetable risotto gives a creamy counterpoint for a dish...
    • Chef Justice Stewart
  • Chefs at Home: Blackened Swordfish with Mango Salsa & Coconut Lime Jasmine Rice

    2021-05-13 10:15:24 -0400

    chefs-at-home

     While many people with a nice piece of swordfish head straight to the grill (which is fantastic), controlled low-temperature cooking with that same piece of fish yields succulent results. If you’re interested in learning sous vide cooking at home, Chef Justice Stewart is an excellent guide

    While many people with a nice piece of swordfish head straight to the grill (which is fantastic), controlled low-temperature cooking with that same piece of fish yields succulent results. If you’re...
    • Chef Justice Stewart
  • Chefs at Home: Suncoast Tilapia Fish and Chips

    2021-05-12 11:00:00 -0400

    chefs-at-home

    The mild, sweet flavor of Suncoast tilapia makes a great base for one of summer’s staple dishes — fish & chips. Make the aioli and start the potatoes a day ahead so you can clear the decks for deep-frying the fish and chips. 

    Recipe by Chef Noah Poses of Jean Georges’ The Fulton in New York City. The mild, sweet flavor of Suncoast tilapia makes a great base for one of summer’s staple dishes — fish...
    • Chef Noah Poses
  • Chefs at Home: Red Drum Ceviche

    2021-05-03 10:20:08 -0400

    chefs-at-home

    The fresh citrus and heat of the jalapeños is like sunshine on a plate. Best known for cooked preparations, red drum is also great for raw dishes like crudo and ceviche.

    The fresh citrus and heat of the jalapeños is like sunshine on a plate. Best known for cooked preparations, red drum is also great for raw dishes like crudo and...
    • Chef Peter Agostinelli
  • Chefs at Home: Charred Green Curry Octopus with Black Rice

    2021-04-05 09:27:23 -0400

    chefs-at-home

    An unexpected way to serve octopus, this dish has spicy, punchy flavor from the homemade curry and some added drama thanks to the black rice.

    An unexpected way to serve octopus, this dish from Chef Tim Chatigny has spicy, punchy flavor from the homemade curry and some added drama thanks to the black rice.  Serves...
    • Chef Tim Chatigny
  • Chefs at Home: Tangerine-Lime Squid with Rice Noodles

    2021-03-29 09:55:50 -0400

    chefs-at-home

    A super-fast, super-flavorful squid dish from chef Tim Chatigny, with a refreshing combination of flavors. The squid cooks so quickly, make sure you have everything else ready to go when you're ready to cook the squid. 

      A super-fast, super-flavorful squid dish from chef Tim Chatigny, with a refreshing combination of flavors. The squid cooks so quickly, make sure you have everything else ready to go...
    • Chef Tim Chatigny
  • Chefs at Home: Nordic Blu Burger Pita with Mango Slaw and Green Goddess Aioli

    2021-03-24 17:14:17 -0400

    chefs-at-home

    A zippy, fresh, healthy dish from Boston chef  Tim Chatigny – great for lunch or dinner, or really anytime you want to eat the rainbow.  Pretty simple to throw together too - make the slaw and aioli ahead of time and cook up the burgers in under 10 minutes. Deliciousness awaits! 

    A zippy, fresh, healthy dish from Boston chef  Tim Chatigny – great for lunch or dinner, or really anytime you want to eat the rainbow.  Pretty simple to throw together too - make the...
    • Chef Tim Chatigny
  • Chefs at Home: Butter Vadouvan Halibut

    2021-03-16 14:42:00 -0400

    chefs-at-home

    Cooking the halibut by searing and then gently cooking in a low oven until it reaches 130°F keeps the halibut meltingly tender. Paired with a buttery curry sauce, this is a...
    • Chef Alex Carpenter
  • Chefs at Home: Baked Cod with Herbed Breadcrumbs, Roasted Beets and Black Lentils

    2021-01-06 10:19:38 -0500

    chefs-at-home

    Photo and recipe from Chef Tim Richards Serves 2-4  The details of this dish - herbed breadcrumbs, beurre blanc sauce - make it shine. Roast the beets, cook the lentils,...
    • Chef Tim Richards
  • Chefs at Home: Red Drum with Roasted Root Vegetables, Carrot Puree, and Chermoula

    2021-01-06 10:10:06 -0500

    chefs-at-home

    Red drum from Mauritius is a lot like striped bass - firm and meaty with a delicious skin that gets nice and crispy when seared. Make the carrot puree and chermoula ahead of time to streamline prep for this flavorful red drum dish. Recipe and photo by Chef Tim Richards.

    Recipe and photos from Chef Tim Richards Red drum from Mauritius is a lot like striped bass - firm and meaty with a delicious skin that gets nice and crispy...
    • Chef Tim Richards
  • Chefs at Home: Nordic Blu Salmon Crudo with Chili Japones & Cucumber Salsa

    2020-12-02 16:36:13 -0500

    chefs-at-home

    Salmon crudo gets a lift from a punchy salsa made with chili japones and cucumbers.

    Recipe and photo by Chef Fernanda Tapia  Salmon crudo gets a lift from a punchy salsa made with chili japones and cucumbers. Use your sharpest knife to cut nice clean slices...
    • Chef Fernanda Tapia
  • Chefs at Home: Surf & Turf

    2020-10-23 01:30:00 -0400

    chefs-at-home

      Recipe and photo from Chef Zoltan Kosa of the ReelHouse in Boston For this surf & turf, both steak and lobster are grilled; arugula-tomato salad is tossed with an...
    • Chef Zoltan Kosa
  • Chefs at Home: Seared Scallops with Miso-Roasted Cauliflower & Warm Walnut Brown Butter Vinaigrette

    2020-09-28 02:00:00 -0400

    chefs-at-home

    This dish has many layers of flavor and texture - and many steps! Break it up by making the marinade and the first part of the vinaigrette the day before you plan to serve this lovely special-occasion dish.

    Recipes and photos by Chef Marc Sheehan of Northern Spy in Canton, formerly of Loyal Nine in Cambridge This dish has many layers of flavor and texture - and many...
    • Chef Marc Sheehan
  • Chefs at Home: Oil-Poached Cod With Tomatoes, Olives, Capers and Potatoes

    2020-09-25 04:00:00 -0400

    chefs-at-home

    With its dense but lean meat, cod filets are an ideal candidate for oil-poaching, which adds some richness while ensuring that the fish doesn’t overcook. 

    By Chef Andrew Hebert of The Salty Pig in Boston  With its dense but lean meat, cod filets are an ideal candidate for oil-poaching, which adds some richness while ensuring that...
    • Chef Andrew Hebert
  • Chefs at Home: Salmon Collars with Candied Spice

    2020-09-17 03:30:00 -0400

    chefs-at-home

    Salmon collars have been compared to spareribs — they feature a similar irresistible combination of crispy skin, tender meat, and fatty richness.

    By Chef David Blessing of Longwood Venues in Boston and Newport Salmon collars have been compared to spareribs — they feature a similar irresistible combination of crispy skin, tender meat,...
    • Chef David Blessing
  • Chefs at Home: Black Sea Bass in Crazy Water

    2020-09-09 08:30:00 -0400

    chefs-at-home

    Crazy water, or acqua pazza in Italian, is a flavorful broth used for poaching fish. The fish is then typically served in the broth

    By Chef Andrew Hebert of The Salty Pig in Boston  Crazy water, or acqua pazza in Italian, is a flavorful broth used for poaching fish. The fish is then typically served in the broth. Most flaky white fish filet...
    • Chef Andrew Hebert
  • Chefs at Home: Parisian-Style Soft Shell Crabs

    2020-08-31 20:35:00 -0400

    chefs-at-home

    The crabs from Wulf's are already cleaned for you when they arrive.  I dried them off with some paper towels when I removed them from the packaging. 

    By Chef Andrew Hebert of The Salty Pig in Boston  The crabs from Wulf's are already cleaned for you when they arrive.  I dried them off with some paper towels when...
    • Chef Andrew Hebert
  • Chefs at Home: Red Curry Fluke

    2020-08-31 15:30:00 -0400

    chefs-at-home

    To streamline this simple and flavorful dish, make the curry sauce in advance — the flavors will deepen overnight.

    Recipe and photos from Chef Ignacio Lopez of The Merchant in Boston. To streamline this simple and flavorful dish, make the curry sauce in advance — the flavors will deepen...
    • Chef Ignacio Lopez
  • Chefs at Home: Oil-Poached Yellowtail with Pickled Shiitakes

    2020-08-03 23:13:00 -0400

    chefs-at-home

    With the Kampachi crudo recipe Chef Taylor developed for Wulf’s, the top loin was the star of the show. Here, he showcases Kampachi's versatility by using the bottom loin and belly of the fish in a cooked preparation.

    Recipe and photos by Chef Andrew Taylor of Eventide in Boston and Portland, Maine With the Kampachi crudo recipe Chef Taylor developed for Wulf’s, the top loin was the star of the show. Here, he showcases Kampachi's versatility by using...
    • Chef Andrew Taylor
  • Chefs at Home: Cerveza Tempura Tilapia Tacos

    2020-07-20 04:30:00 -0400

    chefs-at-home

    Sweet, mild tilapia lends itself well to the bold flavors in this taco. Chef Andrew dresses this taco with an El Salvadoran pickled cabbage slaw called curtido, which brightens up the flavors; and a chipotle mayo which brings some heat and silkiness to this otherwise lean fish. 

    By Chef Andrew Robinson of Shy Bird in Cambridge, formerly of Tiger Mama in Boston Sweet, mild tilapia lends itself well to the bold flavors in this taco. Chef Andrew dresses this...
    • Chef Andrew Robinson
  • Chefs at Home: Yellowtail Crudo with Calabrian Chili Vinaigrette

    2020-07-16 03:30:00 -0400

    chefs-at-home

    I wanted to make a super easy and approachable crudo recipe with Wulf’s King Kampachi and ingredients from the grocery store. In this case, I used a few of my favorite products from the Italian section of most  groceries – preserved Calabrian chile and pickled pepperoncini.

    By Chef Andrew Taylor of Eventide in Boston and Portland, Maine Serves 4 as an appetizer I wanted to make a super easy and approachable crudo recipe with Wulf’s King Kampachi and ingredients from the grocery store. In this...
    • Chef Andrew Taylor
  • Chefs at Home: Ora King Salmon Lox with Bagels, Zhoug Labne, and Pickled Onions

    2020-07-13 04:30:00 -0400

    chefs-at-home

    Curing your own lox at home takes some time, but the process is easier and less labor-intensive than you might think.

    By Chef Tony Messina, formerly of Uni in Boston  Curing your own lox at home takes some time, but the process is easier and less labor-intensive than you might think. The marbling of...
    • Chef Tony Messina
  • Chefs at Home: Pan-Roasted Striped Bass with Greek Summer Tomato Salad

    2020-07-09 04:30:00 -0400

    chefs-at-home

    Striped Bass and heirloom tomatoes are two of the hallmarks of summer, brought together here for a dish that’s bright and bursting with flavor. 

    By Chef Ignacio Lopez of The Merchant in Boston  Striped Bass and heirloom tomatoes are two of the hallmarks of summer, brought together here for a dish that’s bright and bursting with flavor.  Serves...
    • Chef Ignacio Lopez
  • Chefs at Home: Scallop Fried Rice

    2020-07-06 04:30:00 -0400

    chefs-at-home

    Fried Rice is one of my all-time favorite dishes. Before my cooking took a more professional (and competent) turn, good fried rice at home was my white whale.

    By Chef Mike Wiley of Eventide in Portland, Maine and Boston  Fried Rice is one of my all-time favorite dishes. Before my cooking took a more professional (and competent) turn, good...
    • Chef Mike Wiley
  • Chefs at Home: Loch Duart Salmon Ceviche Tostada

    2020-06-29 04:30:00 -0400

    chefs-at-home

    Ceviche claims origin in Peru but is popular in many coastal areas in South America and Mexico. The fish is "cooked " in a mixture of citrus juices and aromatics called Leche de Tigre.

    By Andrew Robinson, Chef de Cuisine of Shy Bird in Cambridge, formerly Sous Chef of Tiger Mama in Boston  Ceviche claims origin in Peru but is popular in many coastal areas in South...
    • Chef Andrew Robinson
  • Chefs at Home: Grilled Haddock with Curry Parsnip Puree, Broccoli and Salsa Verde

    2020-06-25 04:30:00 -0400

    chefs-at-home

    Here haddock gets summery with a trip to the grill and a fresh salsa verde. Make the parsnip puree and salsa verde ahead of time to make this dish come together with ease.

    By Chef David Bazirgan of Shy Bird in Cambridge, formerly of Bambara in Cambridge  Here haddock gets summery with a trip to the grill and a fresh salsa verde. Make the parsnip puree and...
    • Chef David Bazirgan
  • Chefs at Home: Swordfish 'Schnitzel' with Early Summer Salad and Herb + Caper Mayonnaise

    2020-06-22 07:59:52 -0400

    chefs-at-home

    The “meatiness” of swordfish comes through when it gets the schnitzel treatment, coated in egg, flour and breadcrumbs, then pan fried to a beautiful golden brown.

    By Chef Andrew Hebert of The Salty Pig in Boston  The “meatiness” of swordfish comes through when it gets the schnitzel treatment, coated in egg, flour and breadcrumbs, then pan fried...
    • Chef Andrew Hebert
  • Chefs at Home: Halibut with Charred Garlicky Cauliflower, Brussels, Gingered Carrot Purée

    2020-06-18 07:59:52 -0400

    chefs-at-home

    Coating the halibut in flour and spices before pan-searing gives it a gorgeous golden-brown crust. 

    By Chef Mike Betts, Boston Area  Personal Chef  Coating the halibut in flour and spices before pan-searing gives it a gorgeous golden-brown crust.  Serves 2 Ingredients: For the carrot puree:...
    • Chef Mike Betts
  • Chefs at Home: Yellowtail Carpaccio with Cultured Cream and Wild Garlic Waffle

    2020-06-15 04:00:00 -0400

    chefs-at-home

    As with other recipes from Chef Marc Sheehan, like Seared Kampachi with Stinging Nettles, Pancetta and White Sturgeon Caviar Butter and Cured Scallop with Garlic mustard, Turnip and Toasted Sesame, it’s not for the novice cook. But for those who want to apply themselves to the task, the rewards are truly impressive.

    By Chef Marc Sheehan of Northern Spy in Canton, formerly of Loyal Nine in Cambridge As with other recipes from Chef Marc Sheehan, like Seared Kampachi with Stinging Nettles, Pancetta...
    • Chef Marc Sheehan
  • America's Test Kitchen: Grilled Bacon-Wrapped Scallops

    2020-06-11 04:00:00 -0400

    chefs-at-home

    By our friends at America’s Test Kitchen in Boston One of our favorite partnerships is supplying seafood to America’s Test Kitchen at their Boston headquarters. America’s Test Kitchen is the most-watched cooking show...
    • America's Test Kitchen
  • Chefs at Home: Seared Nordic Blu Salmon with King Oyster Mushrooms, Bok Choy & Seaweed Salad

    2020-06-08 04:00:00 -0400

    chefs-at-home

    An elegant family-style dish featuring two sustainability heavy hitters — Atlantic Sea Farms Kelp and Nordic Blu Salmon. If you haven’t cooked with seaweed before, you’re in for a treat. 

    By Chef Meghan Thompson of SRV in Boston  An elegant family-style dish featuring two sustainability heavy hitters — Atlantic Sea Farms Kelp and Nordic Blu Salmon. If you haven’t cooked with seaweed before,...
    • Chef Meghan Thompson
  • Chefs at Home: Harissa Shrimp Toast with Grilled Corn and Ramp Salad

    2020-06-04 04:00:00 -0400

    chefs-at-home

    Mix up your next backyard (socially distanced) gathering, with something sophisticated and unexpected. Don’t be afraid to fry at home! 

    By Chef Tony Messina of Uni in Boston Mix up your next backyard (socially distanced) gathering, with something sophisticated and unexpected. Don’t be afraid to fry at home! It’s easier...
    • Chef Tony Messina
  • Chefs at Home: (video) How to Make Crispy Skin Salmon

    2020-06-01 04:30:00 -0400

    chefs-at-home

    By Chef David Blessing of Longwood Venues in Boston and Newport Learn how to perfectly cook salmon with a crispy skin at home with Chef David Blessing of Longwood Venues in Boston...
    • Chef David Blessing
  • Chefs at Home: (video) Caramelized Scallops with Spring Pea Puree and Rhubarb Compote

    2020-05-22 04:30:00 -0400

    chefs-at-home

    By Chef David Blessing of Longwood Venues in Boston and Newport Learn how to perfectly caramelize a scallop at home, and for the accompaniment, nothing says spring like peas and...
    • Chef David Blessing
  • Chefs at Home: Seared Yellowtail with Stinging Nettles, Pancetta and White Sturgeon Caviar Butter

    2020-05-14 04:30:00 -0400

    chefs-at-home

    This simple process of searing the King Kampachi is one you’ll want to use again and again, whether it’s prepared as the recipe details with the luxe addition of a caviar butter sauce, or with a simple green salad on a hurried weeknight.

    By Chef Marc Sheehan of Northern Spy in Canton, formerly of Loyal Nine in Cambridge This simple process of searing the King Kampachi is one you’ll want to use again...
    • Chef Marc Sheehan
  • Chefs at Home: Beer Battered Tilapia with Coleslaw

    2020-05-12 04:30:00 -0400

    chefs-at-home

    By Kenneth Pinney, Chef de Cuisine at Wayan in New York Fried fish and coleslaw is a classic summer treat, and the firm texture and mild taste of tilapia makes...
    • Chef Kenneth Pinney
  • Chefs at Home: Dayboat Scallops with Calabacitas

    2020-05-04 04:00:00 -0400

    chefs-at-home

    Perfectly seared scallops are the key to this dish, and here Chef Ian walks you through the process — with video! 

    By Chef Ian Maschal of Ivory Pearl Bar in Brookline Perfectly seared scallops are the key to this dish, and here Chef Ian walks you through the process — with...
    • Chef Ian Maschal
  • Chefs at Home: Crispy Skin ChalkStream Trout with Fresh Herbs and Peas

    2020-05-01 04:00:00 -0400

    chefs-at-home

    Spring time is the best time to cook with ChalkStream Trout! I love pairing the clean trout flavor with green vegetables and herbs. 

    By Chef Carl Dooley of Mooncusser.  Spring time is the best time to cook with ChalkStream Trout! I love pairing the clean trout flavor with green vegetables and herbs. The...
    • Chef Carl Dooley
  • Chefs at Home: Lobster and Stinging Nettle Pansotti

    2020-04-27 04:00:00 -0400

    chefs-at-home

    This dish is a bit time-consuming, but with all this free time most of us have found ourselves with, the effort will be worth it. Stinging nettles are just starting to pop up in New England, and they compliment the flavor of lobster very well.

    By Chef Eric Frier With an engrossing cooking project like this, your home kitchen can be a gateway to adventure.  This dish is a bit time-consuming, but with all this...
    • Chef Eric Frier
  • Chefs at Home: Cured Scallop with Garlic Mustard, Turnip and Toasted Sesame

    2020-04-23 04:00:00 -0400

    chefs-at-home

    Technique and composition set chef-created dishes apart. The individual elements here are relatively simple — a scallop quickly cured with sugar and salt, a sauce of fresh chopped herbs and some pantry staples, the humble turnip, thinly slices.

    By Chef Marc Sheehan of Loyal Nine in Cambridge Technique and composition set chef-created dishes apart. The individual elements here are relatively simple — a scallop quickly cured with sugar...
    • Chef Marc Sheehan
  • Chefs at Home: Ora King Crudo

    2020-04-16 07:59:52 -0400

    chefs-at-home

    The marbling of Ora King Salmon makes it a delicious choice for raw preparations. Impress your family (and social media following) with this crudo that exudes restaurant style, yet comes together easier than you might think.

    By Chef Robert Sisca of Bistro du Midi in Boston The marbling of Ora King Salmon makes it a delicious choice for raw preparations. Impress your family (and social media...
    • Chef Robert Sisca
  • Chefs at Home: Butter-Poached Open-Face Lobster BLT’s

    2020-04-14 07:59:52 -0400

    chefs-at-home

    This is a perfect brunch dish. It's light and has great flavors. By butter poaching the raw lobster meat, it stays incredibly tender.

      By Chef Peter Agostinelli of Grill 23 & Bar in Boston This is a perfect brunch dish. It's light and has great flavors. By butter poaching the raw lobster...
    • Chef Peter Agostinelli
  • Ask-A-Fishmonger: How to Shuck a Wellfleet Oyster with Nate Alba

    2022-06-24 12:39:24 -0400

    ask-a-fishmonger

    Everyone's tried an oyster, but have you ever shucked one? Nate shows us how and tells us all about them.

    Everyone's tried an oyster, but have you ever shucked one? Nate shows us how and tells us all about them.
    • Wulf's Fish
  • Ask-A-Fishmonger: How Do You Shuck a Live scallop?

    2022-05-27 10:12:58 -0400

    ask-a-fishmonger

    We love our Ask a Fishmonger series because our staff is deeply knowledgeable, and we can all learn a thing or two from each other's educational and industry experience.

    We love our Ask a Fishmonger series because our staff is deeply knowledgeable, and we can all learn a thing or two from each other's educational and industry experience.   Nate...
    • Wulf's Fish
  • Ask-a-Fishmonger: What's the Secret to Great Fish Soup?

    2020-10-19 07:59:51 -0400

    ask-a-fishmonger

    Now that there’s frost on the ground when you wake up in the morning, it’s time to start thinking about soup.

    Now that there’s frost on the ground when you wake up in the morning, it’s time to start thinking about soup. With fish soup, stew, and chowder especially, there are...
    • Wulf's Fish
  • Ask-a-Fishmonger: What is Sushi-Grade Fish?

    2020-09-24 13:48:29 -0400

    ask-a-fishmonger

    Our head buyer, Richie Taylor (hear more from him in the video below), who’s been with the company for over 40 years, gave us the answer: 

    “The short answer is,” he says, “is it fresh enough to eat raw?” 

    Get the answers to all your fishiest questions in our new feature, Ask a Fishmonger. Got a question? Ask it here. If we choose your question to answer on our...
    • Wulf's Fish
  • Ask-a-Fishmonger: Is There a Bad Day of the Week to Order Fish in Restaurants?

    2020-08-20 22:07:00 -0400

    ask-a-fishmonger

    Asks Nate T, Is there a bad day of the week to order fish in restaurants?

    Our head buyer, Richie Taylor (hear more from him in the video below), who’s been with the company for over 40 years, gave us the answer:

    Got a question? Ask it here. If we choose your question to answer on our blog, we’ll send you a code for 10% off your next order. Asks Nate T, Is...
    • Wulf's Fish
  • Ask a Fishmonger: Is Fish Seasonal?

    2020-07-30 23:16:00 -0400

    ask-a-fishmonger

    Asks Richard S: Is fish seasonal? Like fruit, is it better to eat certain fish at specific times of the year? 

    Our head buyer, Richie Taylor (hear more from him in the video below), who’s been with the company for over 40 years, gave us the answer:  

    Get the answers to all your fishiest questions in our new feature, Ask a Fishmonger. Got a question? Ask it here. If we choose your question to answer on our...
    • Wulf's Fish
  • Feast of the Seven Fishes: A Guide to the New Holiday Set from Wulf's Fish

    2022-11-23 14:29:01 -0500

    wulfs-blog

    Feast of the Seven Fishes   A Guide to the New Holiday Set from Wulf’s Fish   By Catie Duckworth      Wulf’s new Feast of the Seven Fishes Set has everything you need...
    • Wulf's Fish
  • Local Green Crabs are Crawling onto Menus. They're Invasive, Destructive — and Delicious.

    2022-09-06 16:46:30 -0400

    wulfs-blog

    There’s a new seafood item trending on menus and it’s one we don’t have to worry about overfishing. For decades, green crabs have been seriously threatening native shellfish populations along US coasts. Now chefs have decided it’s time to fight back — from the kitchen. 

                          There’s a new seafood item trending on menus and it’s one we don’t have to worry about overfishing. For...
    • Wulf's Fish
  • Chef's Choice: Carl Dooley of Mooncusser

    2022-04-19 15:37:34 -0400

    wulfs-blog

    "They know I'm into cool stuff, so when they do have the monkfish liver or sake-cured salmon roe, they're always coming to me and saying 'hey, I think this would...
    • Wulf's Fish
  • Chef's Choice: Kyle McClelland of Saltie Girl

    2022-04-19 15:30:37 -0400

    wulfs-blog

    Chef Kyle McClelland of Saltie Girl in Boston, MA discusses the role seafood plays in his cooking and why he partners with Wulf's Fish.

    "They invited me to their facility and that's what sold me - the way they handle their product, keep their product, clean their product, ship their product - it's super...
    • Wulf's Fish
  • Chef's Choice: Tracy Chang of Pagu

    2022-04-19 15:20:25 -0400

    wulfs-blog

     "What keeps us coming back is that we can depend on Wulf's just like our guests can depend on us." - Tracy Chang, Pagu Chef Tracy Chang of Pagu in...
    • Wulf's Fish
  • Wulf's Kitchen: How to Make Sushi at Home, a Video Guide

    2022-02-07 13:31:14 -0500

    wulfs-blog

    Want to learn how to make sushi at home? From slicing fish for sushi, seasoning your rice, to rolling techniques — this video will guide you through the process and lend tips at each step.

    Want to learn how to make sushi at home? From slicing fish for sushi, seasoning your rice, to rolling techniques — this video will guide you through the process and...
    • Rebecca Nottonson
  • Talking Fish with Cookbook Author Mark Bittman

    2021-09-28 16:07:14 -0400

    wulfs-blog

    Wulf’s team member, Hannah Frith, sat down with Mark Bittman — whose very first book, published in 1999, was called Fish  to talk about his favorite ways to cook fish and the importance of starting with quality seafood.  

        Mark Bittman is the author of over thirty books, including the How to Cook Everything series and his new book, Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. He was...
    • Wulf's Fish
  • Fish for Thanksgiving

    2020-11-13 13:52:18 -0500

    wulfs-blog

      It's safe to say the 2020 holiday season will be like the rest of the year, full of unknowns with traditions upended. Will we be traveling to see relatives...
    • Wulf's Fish
  • Haddock v Cod — A 10-Year-Old Fish Expert Helps Describe the Difference

    2020-10-21 07:59:51 -0400

    wulfs-blog

    In fall, as the migratory fish head out in search of warmer waters, the groundfish stick around New England. Species like cod, haddock, redfish and flounder are all considered groundfish — they live close to the ocean bottom and make up the fishery that’s been part of New England’s heritage for over 400 years.

    In fall, as the migratory fish head out in search of warmer waters, the groundfish stick around New England. Species like cod, haddock, redfish and flounder are all considered groundfish...
    • Leigh Belanger
  • Remembering Alan Wulf

    2020-04-22 04:00:00 -0400

    wulfs-blog

    On April 9, the Wulf’s Fish family lost a founder and key figure in our history, Alan Wulf. For more than 40 years until his retirement in 2012, Alan was...
    • Wulf's Fish
  • Wulf's Fish COVID Relief Program

    2020-03-31 04:00:00 -0400

    wulfs-blog

    We're here for you. As a business dedicated to providing chefs with the very best seafood, we rise and fall with your fortunes. Your closure marks our days too, and...
    • Wulf's Fish
  • Max Harvey on WGBH Greater Boston

    2020-03-24 07:59:52 -0400

    wulfs-blog

    Max Harvey, Vice President and an owner of Wulf’s Fish, was interviewed by WGBH Boston on how the mandated closure of restaurants in response to the coronavirus has negatively impacted...
    • Wulf's Fish
  • Wulf's Sponsors Chefs Feed Indie Week Boston

    2019-07-15 07:59:51 -0400

    wulfs-blog

    Wulf’s Fish sponsored a gathering of 24 chefs (12 from Boston, 12 from elsewhere in the country) to introduce King Kampachi to them and over 400 food-loving members of the public who attended the three 12-course dinners through the traveling chef retreat and dinner series known as Chefs Feed Indie Week.

    Wulf’s Fish sponsored a gathering of 24 chefs (12 from Boston, 12 from elsewhere in the country) to introduce King Kampachi to them and over 400 food-loving members of the...
    • Wulf's Fish
  • Hooked: A Cheeky Cod Post

    2021-02-03 16:20:39 -0500

    hooked

    OUR SERIES, HOOKED: NEWLYWEDS IN THE KITCHEN, IS WHERE BOSTON-BASED COUPLE KIM WATSON ITO AND JUSTIN ITO-ADLER CHRONICLE THEIR LOVE OF SEAFOOD AND A WHOLE LOT OF QUARANTINE COOKING. FOLLOW THEIR...
    • Wulf's Fish
  • Hooked: Newlyweds in the Kitchen, No. 6: Let's Talk About Trout

    2020-10-08 07:59:51 -0400

    hooked

    The fun thing about writing a food blog with your food-obsessed husband is that it ends up being pretty heavily reliant on his expertise, a lot less so on your writing abilities. So, what is a food-novice writer to do when the person who actually knows what they’re talking about is too busy cooking to talk about it? 

          Our series, Hooked: Newlyweds in the Kitchen , is where Boston-based couple Kim Watson Ito and Justin Ito-Adler chronicle their love of seafood and a whole lot of...
    • Kim Watson-Ito and Justin Ito-Adler
  • Hooked: Newlyweds in the Kitchen, No. 5 All About That Bass

    2020-09-18 03:00:00 -0400

    hooked

    What do Elgin Baylor, Moses Malone and black sea bass have in common? They are all HIGHLY underrated. 

      Our series,  Hooked: Newlyweds in the Kitchen, is where Boston-based couple Kim Watson Ito and Justin Ito-Adler chronicle their love of seafood and a whole lot of quarantine cooking. Follow...
    • Kim Watson-Ito and Justin Ito-Adler
  • Hooked: Newlyweds in the Kitchen, No. 4 WTF are Fish Collars

    2020-09-03 04:00:00 -0400

    hooked

    There are a few things that come to mind when I think of fish. I see fins, tails, scales... the ocean.

    Our new series, Hooked: Newlyweds in the Kitchen, is where Boston-based couple Kim Watson Ito and Justin Ito-Adler chronicle their love of seafood and a whole lot of quarantine cooking....
    • Kim Watson-Ito and Justin Ito-Adler
  • Hooked: Newlyweds in the Kitchen, No. 3 Kentucky Fried Blowfish aka The Time We Burned Our House Down

    2020-08-26 22:03:00 -0400

    hooked

    We were pumped for our next assignment at Wulf’s.  Blowfish tails have been trending at restaurants all over the country for the past few years. They’re a perfect handheld appetizer and can stand up to bold flavors and a variety of preps.

      Introducing our new series, Hooked: Newlyweds in the Kitchen, where Boston-based couple Kim Watson Ito and Justin Ito-Adler chronicle their love of seafood and a whole lot of quarantine...
    • Kim Watson-Ito and Justin Ito-Adler
  • Hooked: Newlyweds in the Kitchen, No. 2 We Ate Raw Tilapia and Didn’t Die.

    2020-08-12 04:30:00 -0400

    hooked

    Our next deep dive into the world of seafood is a big one. As a couple, we’ve taken on kampachi collars, eel, monkfish liver — but we had never expected Wulf’s would send the one item to make Justin flinch.

    Introducing our new series,  Hooked: Newlyweds in the Kitchen, where Boston-based couple Kim Watson Ito and Justin Ito-Adler chronicle their love of seafood and a whole lot of quarantine cooking....
    • Kim Watson-Ito and Justin Ito-Adler
  • Hooked: Newlyweds in the Kitchen, No. 1 Loch Duart Salmon vs. Ora King Salmon

    2020-08-06 07:59:53 -0400

    hooked

    Kim Watson Ito and Justin Ito-Adler are newlyweds living in the North End of Boston. One is a professional writer and the other is a former restaurant industry professional.

    Introducing our new series, Hooked: Newlyweds in the Kitchen, where Boston-based couple Kim Watson Ito and Justin Ito-Adler chronicle their love of seafood and a whole lot of quarantine cooking....
    • Kim Watson-Ito and Justin Ito-Adler

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