Hot Pot — the Ultimate Meal to Bring Your Crew Together “Lunar New Year is all about reunion and gathering with family and friends, new beginnings with plentiful food, prosperity,...

This dish may taste complicated, but it’s a breeze to prepare. In this Provençal-style baked cod dish, we combine fresh, summery cherry tomatoes, red onion, and briny olives with our...

Striped bass is an ultimate sign of summer in New England. It’s a favorite of both recreational and commercial fishermen. Our head fishmonger, Max Harvey, created this flavorful summer recipe in...

This recipe is summertime on a plate. Beautiful Atlantic halibut sitting on a bed of sweet corn and cherry tomatoes. What could be better for an easy summer meal?  

Our signature chili lime spice blend is a perfect pair for shrimp, and we are not the only ones who think so. Chef Fernanda Tapia combines wild gulf shrimp with chili...

When summertime rolls around, New Englanders crawl out of hibernation with one thing on their minds: lobster rolls. Summer is the prime season for this regional staple, and we just can’t get enough.

Our head fishmonger, Max Harvey is a big fan of turbot. He calls them the “King of the flatfish.” This Northeastern Atlantic native is popular throughout the Mediterranean, and it is a...

Max Harvey, longtime chef and seafood connoisseur, demonstrates how to approach a whole turbot to achieve a delicious finished product every time!

Frying soft shells at home is more approachable than you may think and the end result is worth it. Crispy soft shell BLTs are waiting for you! Watch below as Chef...

Soft shell crabs are a staple in Maryland where blue crabs are a regional specialty, but you can find them all along the Eastern Seaboard in the spring and summer...

Beautiful black sea bass deserves star treatment. Chef Fernanda sears the fillets until the skin gets crispy and only flips it over to briefly finish cooking on the other side....

Steaming in foil packets is an excellent way to prepare whole fish, because clean-up is a breeze, and the fish won’t dry out. Red snapper looks stunning in this application with...

  We are obsessed with swordfish chops, and we think you will be too. Cooking these chops is much easier than it may look. There is no fuss or frills...

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...

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...

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...

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.     

    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...

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...

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...

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...

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.

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...

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...

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

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

  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...

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...

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...

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...

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...

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...

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...

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...

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.  

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....

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...

    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...

  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...

  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....

A familiar species in our local waters during the fall, blackback flounder is a mild white fish with a flaky texture. The fillets are thin when spread out flat and lend themselves...

  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...

    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...

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...

  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...

  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...

  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...

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...

  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...

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...

  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...

  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...

  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...

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...

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....

  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...

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...

  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...

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...

  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...

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...

  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...

    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....

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,...

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...

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...

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,...

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....

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...

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 —...

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...

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...

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...

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...

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...

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...

Recipe by Chef Tyler Stout A decadent special-occasion dish that highlights the luxuriousness of Ora King salmon. Serves 2   Ingredients: For the melted leeks:  2 tablespoons olive oil, divided...

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...

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...