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
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. If you find yourself not wanting to use it all at once, the butter will keep for a month in your refrigerator and would be a great addition to other pasta and vegetable dishes or melted over a piece of fish. Soft shell crabs get quartered and pan-fried to elevate your noodles and provide a crunchy bite. Finish the dish with fresh dill and optional toppings like fennel pollen and chili crisp to your taste.
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
“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.
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
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
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
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
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...
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...
Wulf's Kitchen: Baked Cod with Sun-dried Tomato Pesto and Breadcrumbs
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
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...
Wulf's Kitchen: Wulf's Fish Soup
2021-09-20 13:26:28 -0400
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.
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.
Wulf's Kitchen: Lobster Salad with Chilled Corn Soup
2021-07-19 12:59:54 -0400
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
When cooked properly,this fish has areally nicetexture. Monkfish is often paired withwinterand fall vegetables. This recipe is made to be aSummerdish 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
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
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
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...
Wulf's Kitchen: How to Grill Seafood Like a Pro
2021-05-27 09:46:40 -0400
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. 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...
Wulf's Kitchen: ChalkStream Trout Dumplings
2021-04-29 10:11:14 -0400
For dinner, or as hors d'oeuvres for the party with family and friends that we’re all so ready to have, these ChalkStream Trout 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 ChalkStream Trout dumplings are impressive and delicious. When you start with wonton wrappers...
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...
2021-03-02 15:47:53 -0500
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?
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...
Wulf's Kitchen: ChalkStream Trout Fish Cakes with Yogurt Herb Dipping Sauce
2021-02-24 21:33:06 -0500
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.
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....
Wulf's Kitchen: Smoky Red Pepper Fish Soup
2021-01-28 09:20:28 -0500
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.
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
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.
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
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
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
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: Chalk Stream Trout Burger Pita with Mango Slaw and Green Goddess Aioli
2021-03-24 17:14:17 -0400
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!
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
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.
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...
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...
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
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...
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
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