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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. 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 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... -
Kelp Pasta with Pan-Seared Shrimp
2021-11-09 10:26:14 -0500
wulfs-kitchen
Kelp 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 a... -
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 CleanFish Shrimp
2021-11-09 09:55:54 -0500
wulfs-kitchen
Cozy, easy, and satisfying, this dish has generous amounts of CleanFish 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
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... -
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. 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: ChalkStream Trout 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 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... -
Wulf's Kitchen: CleanFish Norwegian 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. 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. 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... -
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... -
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... -
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... -
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: ChalkStream Trout 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. 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. 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
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: Sesame Noodles With Seaweed Salad
2021-01-14 08:22:04 -0500
wulfs-kitchen
Here's a dead simple recipe for sesame noodles featuring one of our favorite products, Atlantic Sea Farms' seaweed salad, which is so good you may want to increase the amount in this dish.
Here's a dead simple recipe from the makers one of our favorite products, Atlantic Sea Farms' seaweed salad (which is so good you may want to increase the amount in this dish).... -
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... -
Wulf's Kitchen: Whole Roasted Monkfish Tail 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,... -
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. 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,... -
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.... -
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... -
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... -
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... -
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
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... -
The Perfect Pair: Rich & Creamy
2020-10-05 02:30:00 -0400
the-perfect-pair
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... -
The Perfect Pair: Roasty & Toasty
2020-09-28 03:00:00 -0400
the-perfect-pair
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
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
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: Sushi & Poke
2020-09-07 04:00:00 -0400
the-perfect-pair
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: Fresh & Citrusy
2020-08-31 04:00:00 -0400
the-perfect-pair
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... -
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 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, CleanFish Norwegian Salmon with a garnish of hackleback sturgeon caviar won’t disappoint. The spring vegetable risotto gives a creamy counterpoint for a dish that... -
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... -
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: Chalk Stream Trout 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: Salmon Crudo with Chili Japones & Cucumber Salsa
2020-12-02 16:36:13 -0500
chefs-at-home
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
Recipes and photos by Chef Marc Sheehan of Loyal Nine in Cambridge This dish has many layers of flavor and texture - and many steps! Break it up by making... -
Chefs at Home: Oil-Poached Cod With Tomatoes, Olives, Capers and Potatoes
2020-09-25 04:00:00 -0400
chefs-at-home
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: Candied Spiced CleanFish Norwegian Salmon Collars
2020-09-17 03:30:00 -0400
chefs-at-home
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
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
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
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 Kampachi with Pickled Shiitakes
2020-08-03 23:13:00 -0400
chefs-at-home
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
By Chef Andrew Robinson of Tiger Mama in Boston Sweet, mild tilapia lends itself well to the bold flavors in this taco. Chef Andrew dresses this taco with an El Salvadoran pickled... -
Chefs at Home: King Kampachi Crudo with Calabrian Chili Vinaigrette
2020-07-16 03:30:00 -0400
chefs-at-home
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
By Chef Tony Messina 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 Ora... -
Chefs at Home: Pan-Roasted Striped Bass with Greek Summer Tomato Salad
2020-07-09 04:30:00 -0400
chefs-at-home
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
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
By Andrew Robinson, Sous Chef of Tiger Mama in Boston Ceviche claims origin in Peru but is popular in many coastal areas in South America and Mexico. The fish is "cooked " in... -
Chefs at Home: Grilled Haddock with Curry Parsnip Puree, Broccoli and Salsa Verde
2020-06-25 04:30:00 -0400
chefs-at-home
By Chef David Bazirgan of Bambara in Cambridge 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... -
Chefs at Home: Swordfish 'Schnitzel' with Early Summer Salad and Herb + Caper Mayonnaise
2020-06-22 07:59:52 -0400
chefs-at-home
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
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: King Kampachi Carpaccio with Cultured Cream and Wild Garlic Waffle
2020-06-15 04:00:00 -0400
chefs-at-home
By Chef Marc Sheehan of Loyal Nine in Cambridge As with other recipes from Chef Marc Sheehan, like Seared Kampachi with Stinging Nettles, Pancetta and White Sturgeon Caviar Butter and... -
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 Salmon with King Oyster Mushrooms, Bok Choy & Seaweed Salad
2020-06-08 04:00:00 -0400
chefs-at-home
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
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: Classic Oven-Roasted Sole
2020-05-26 04:30:00 -0400
chefs-at-home
By Chef Ian Maschal of Ivory Pearl Bar in Brookline. Oven-roasted sole with Ritz cracker crumbs is easy comfort food. Here, the addition of lemon zest and white wine brightens... -
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 King Kampachi with Stinging Nettles, Pancetta and White Sturgeon Caviar Butter
2020-05-14 04:30:00 -0400
chefs-at-home
By Chef Marc Sheehan of Loyal Nine in Cambridge This simple process of searing the King Kampachi is one you’ll want to use again and again, whether it’s prepared as... -
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: Seafood Paella
2020-05-07 04:00:00 -0400
chefs-at-home
By Chef Michael Shannon 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... -
Chefs at Home: Dayboat Scallops with Calabacitas
2020-05-04 04:00:00 -0400
chefs-at-home
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
By Chef Carl Dooley of The Table in Cambridge Spring time is the best time to cook with ChalkStream Trout! I love pairing the clean trout flavor with green vegetables... -
Chefs at Home: Lobster and Stinging Nettle Pansotti
2020-04-27 04:00:00 -0400
chefs-at-home
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
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
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
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: 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. 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
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
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 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... -
Talking Fish with Cookbook Author Mark Bittman
2021-09-28 16:07:14 -0400
wulfs-blog
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... -
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... -
Hooked: A Cheeky Cod Post
2021-02-03 16:20:39 -0500
hooked
OUR SERIES, HOOKED: NEWLYWEDS IN THE KITCHEN, IS WHERE BOSTON-BASED COUPLE KIM WATSON ITO AND JUSTIN ITO-ADLER CHRONICLE THEIR LOVE OF SEAFOOD AND A WHOLE LOT OF QUARANTINE COOKING. FOLLOW THEIR... -
Hooked: Newlyweds in the Kitchen, No. 6: Let's Talk About Trout
2020-10-08 07:59:51 -0400
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... -
Hooked: Newlyweds in the Kitchen, No. 5 All About That Bass
2020-09-18 03:00:00 -0400
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.... -
Hooked: Newlyweds in the Kitchen, No. 4 WTF are Fish Collars
2020-09-03 04:00:00 -0400
hooked
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
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
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
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....
