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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 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 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 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 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 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 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 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 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!)... -
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... -
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.... -
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 Kitchen: Steamed Whole Red Snapper with Soy Sauce, Scallions, and Garlic
2023-01-16 10:40:29 -0500
wulfs-kitchen
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 withitsrosy color, and the juicy white meat tastesdivine.
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... -
Simple Seared Swordfish Chop
2022-12-22 15:30:03 -0500
wulfs-kitchen
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 here. Just a little bit of seasoning is all that’s needed to let the luscious meat shine.
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
2022-11-23 11:54:15 -0500
wulfs-kitchen
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... -
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... -
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... -
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 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.
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... -
Wulf's Kitchen: Poached Salmon 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... -
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... -
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 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. -
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 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... -
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 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.... -
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 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... -
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... -
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 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 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 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 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 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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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 Kitchen: Mushroom Risotto with CleanFish Norwegian 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... -
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 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. -
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.... -
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... -
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... -
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... -
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.... -
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... -
Wulf's Kitchen: How to Grill Seafood Like a Pro
2021-05-27 09:46:40 -0400
wulfs-kitchen
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: 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... -
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... -
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... -
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... -
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 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 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... -
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 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... -
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... -
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... -
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... -
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.... -
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... -
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... -
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... -
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... -
Wulf's Kitchen: Anything Goes Grilled Squid
2020-12-07 08:17:14 -0500
wulfs-kitchen
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... -
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... -
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... -
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.... -
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 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 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 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,... -
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.... -
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... -
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 —... -
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 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... -
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... -
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... -
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 & 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 Serves 2 Ingredients: For minted peas with bacon: 3 strips bacon, cut into 1-inch pieces 1 spring onion, sliced... -
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... -
Wulf's Kitchen: Seafood Casserole
2020-04-20 07:59:52 -0400
wulfs-kitchen
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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,... -
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... -
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... -
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... -
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... -
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... -
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,... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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:... -
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... -
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... -
Chefs at Home: Seared Norwegian 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 CleanFish Norwegian 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,... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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... -
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. -
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... -
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... -
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... -
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... -
Ask a Fishmonger: Is Fish Seasonal?
2020-07-30 23:16:00 -0400
ask-a-fishmonger
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... -
How to Scale & Gut a Sardine
2022-12-12 10:48:40 -0500
wulfs-blog
Head fishmonger, Max Harvey, demonstrates how to scale and gut a sardine at home.
Head fishmonger, Max Harvey, demonstrates how to scale and gut a sardine at home. -
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
Wulf’s new Feast of the Seven Fishes Set has everything you need to prepare your own version of an Italian American Christmas Eve tradition. Loosely based on the Southern Italian custom of La Vigilia, the Feast of the Seven Fishes is a seven-course meal that marks the end of a day of fasting on Christmas Eve.
Wulf’s new Feast of the Seven Fishes Set has everything you need to prepare your own version of an Italian American Christmas Eve tradition. Loosely based on the Southern Italian... -
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... -
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... -
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... -
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 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... -
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... -
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... -
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... -
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 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... -
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 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... -
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... -
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... -
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... -
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.... -
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... -
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.... -
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....
