We source only the highest quality seafood from New England and around the world, handle it meticulously, and cut fish by hand so nothing but the best arrives at your kitchen door.
From New York to Napa, our premium products are delivered daily to the nation's best restaurants. We're proud to offer only the highest quality seafood to high-end chefs and home cooks alike.
Meeting our customers' needs and exceeding their expectations is central to our mission. The customers we serve consider us a knowledgeable resource – and part of their team.
We supply chefs and fishmongers down the street and across the country.
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Home Delivery — Home cooks can order Wulf's Fish too. Shop here.
I'm continually impressed not only by the quality of product, but by the most amazing customer service and consistent source of seafood knowledge and educational information. The Wulfs Team meets our expectations and beyond when it comes to our very particular specs and special requests.
The quality of the fish is amazing, but the best part of working with Wulf's is the customer service. There is always someone there to answer a question, seek out a special product, or drop off an emergency order. They are the best!
Our goal in the Test Kitchen is to develop the very best recipes possible. That starts with using the very best ingredients - and believe me, we have exacting standards! That's why the gang at Wulf's is such a perfect fit for us. Their quality is second to none and their wealth of knowledge continues to be an invaluable resource.
I love working with Wulf because it's a symbiotic relationship. They take care of us with reliable, quality product that is transparent and sustainably sourced. Their service is top; they are excellent communicators and work 'round the clock to make sure we get what we need in time, which is crucial in this industry. During Covid, they have been supportive of our nonprofit initiatives in providing donated, quality product to frontline essential workers and food insecure families in need.
We love working with Wulf's Fish. Their passion for incredible and unique product definitely sets them apart. Not only can we depend on them for quality, but they help push the envelope and are always a source for inspiration.
Our experience with Wulf’s Fish and the team has been very positive and refreshingly different from other seafood companies. I am always impressed with the quality of their seafood and the outstanding customer service. I highly recommend Wulf’s Fish.
My experience with Wulf's has always been amazing! They have the quality, selection and an emphasis on sustainability plus, the sweetest customer service. Wulf's is always willing to be there for you in a heartbeat!
I’ve been using Wulf’s Fish for my seafood selections. The next day delivery guarantees really fresh and fast product right off the boats to my back door.
As a long time Wulf's customer, I can't say enough about the quality of the product and the amazing customer service. I look forward to the 'Dead Fish' emails and seeing what's new!
Corporate Gifts
Meet the Wulf's Fish team
My uncle Sam Wulf founded Wulf’s Fish in 1926. I began working at his fish market on college breaks and found I had a knack for it.
Vice President, co-owner
My uncle Sam Wulf founded Wulf’s Fish in 1926. I began working at his fish market on college breaks and found I had a knack for it.
What's your background?
I grew up in Sharon, Massachusetts. I went to the University of Vermont. Back in the seventies, there weren’t any jobs so I'd help my uncle out at the fish market in Brookline, and the rest is history.
What connects you to seafood?
My uncle Sam Wulf founded Wulf’s Fish in 1926. I began working at his fish market on college breaks and found I had a knack for it. I then managed Wulf’s retail business for more than 40 years and am now head fish procurer for Wulf’s.
What do you enjoy doing outside of work?
I like playing basketball and softball. I also love to watch the grandkids.
The tight knit and like-minded community of the seafood business and my love for seafood is why I embrace this industry.
Vice President, co-owner
The tight knit and like-minded community of the seafood business and my love for seafood is why I embrace this industry.
What's your background?
I grew up in Lincoln, MA and attended University of Mass Amherst. I've been in the industry for 20+ years after cooking right out of college.
What connects you to seafood?
Memories of catching or harvesting and cooking seafood items as a young boy are my fondest. The tight knit and like-minded community of the seafood business and my love for seafood is why I embrace this industry. There is no type of seafood that I do not enjoy.
What do you enjoy doing outside of work?
Outside of work, I enjoy the outdoors, particularly fly fishing for trout in rivers and streams, hunting, or ice fishing with friends and family.
What connects me to seafood? Hands down, the people.
Director of Operations
What connects me to seafood? Hands down, the people.
What' your background?
I grew up in the South Shore, went to school in Upstate New York and lived in Budapest, New York, and San Francisco before returning to New England.
What connects you to seafood?
Hands down, the people. I got my start offloading dayboats & oyster farmers on the Cape and making deliveries to Boston restaurants. From the fishermen to the farmers and chefs there was a throughline of appreciation, tenacity, competency and a kind of cowboy personality I was fascinated with. Through some long days playing middle man my network of the hard nosed and brilliant people that procure and provide seafood grew and I haven't looked back. It's a rare comradery with some unique characters I'm very lucky to know and work among.
What do you enjoy outside of work?
I'd love to say mountain climbing and archery but in the event this is fact checked you're 100% more likely to find me in the backyard or on the couch with my wife and our dog reading or watching a movie. While a novice I love cooking and take full advantage of the access to top quality and often hard to find ingredients from work.
I wake up every day excited to come to work. I love what I do—cutting fish is my passion.
Director of Quality Excellence
I wake up every day excited to come to work. I love what I do—cutting fish is my passion.
What's your background?
I’m from Brazil. I grew up eating fish, fishing on the beach with friends—it was a really fun childhood. I was a professional soccer player until an injury at 21 years old. When I came to the states, my first job was as a dishwasher in a seafood restaurant. The chef approached me and asked if I wanted to cut fish. 13 years later, I cut everything from a 700-pound bluefin to a 1-pound flounder. I try to do my best. I wake up every day excited to come to work. I love what I do—cutting fish is my passion.
What do you enjoy outside of work?
I love spending time with my wife, daughter, and baby son.
I always loved fishing and had some experience with fish and driving trucks.
Operations & Fleet Manager
I always loved fishing and had some experience with fish and driving trucks.
What's your background?
I grew up in Boston and as a teenager in Brockton. I went to Brockton high school. My biggest achievement is raising my kids.
What connects you to seafood?
I always loved fishing and had some experience with fish and driving trucks. And I knew that if I worked hard, I was in the perfect situation at Wulf’s.
What do you like to do outside of work?
I like to fish and spend time with my kids and grandkids.
Digging Quahogs to make chowder & stuffies has been a family tradition for generations.
Director of Sales & Customer Support
Digging Quahogs to make chowder & stuffies has been a family tradition for generations.
What's your background?
I got an early start in the fish business, taking my first job slinging fish in high school. Almost 20 years later, I’ve built a reputation for myself on the fish pier, and today I channel my expertise and passion for the industry by managing Wulf’s wholesale sales and new business development. As a graduate of Newbury College with a degree in culinary arts, I know a thing or two about cooking. From bringing in new customers to managing the daily communications with our Chefs, I’m at the helm.
What connects you to seafood?
Digging Quahogs with my grandparents in Marion so we could use them to make chowder & Stuffies which has been a family tradition for generations.
What do you enjoy outside of work?
Traveling, live music, food, and the great outdoors bring me joy (especially being on the water)!
I grew up in Scituate MA, and when I was young, it was a busy commercial harbor. It has changed since then, but it cemented my interest in the industry.
Vice President, Sales
I grew up in Scituate MA, and when I was young, it was a busy commercial harbor. It has changed since then, but it cemented my interest in the industry.
What is your background?
My background is quite varied. I have a BS in Environmental Studies from the University of Vermont and spent the first decade of my career in the tech and corporate recruitment field. Since then, I have focused on building BerkShore and now I help run Wulf's.
What connects you to seafood?
I grew up in Scituate MA, and when I was young, it was a busy commercial harbor. It has changed since then, but it cemented my interest in the industry. When I decided to leave the recruitment industry, I was contacted by a lifelong friend who is a lobsterman. He asked me if I wanted to buy lobsters from him and sell them to restaurants in the Berkshires (I was living there at the time). BerkShore was born out of that conversation.
What do you enjoy doing outside of work?
I have a wife (Sarah) and two kids (Sophie & Domnic) & I enjoy spending time with them. Most of that involves coaching sports, traveling, cooking, and when I can, working out (Crossfit).
I love seeing the creations that our chefs produce with our seafood.
Director of Business Development
I love seeing the creations that our chefs produce with our seafood.
What's your background?
I grew up and attended school in Wilmington, MA, and Graduated from Wentworth Institute of Technology with a BS in Engineering Management.
What connects you to seafood?
I have been in the seafood business for over 30 years. I started as a child working for my family’s live lobster company on weekends, and have worked at various seafood suppliers throughout the years, and finally landed at Wulf’s. I love that every day has a different challenge and I love seeing the creations that our chefs produce with our seafood. I am passionate about educating our customers about the various seafood items that we offer. I enjoy working with Chefs on menu planning and discussing the seasonality, sustainability, and fishing methods of our offerings.
What do you enjoy doing outside of work?
When I’m not working, I enjoy spending time with family and friends. I also love watching sports, cooking, dining out, and making traditional Italian items like wine, sausages, olives, etc.
I spent three years as a fisheries observer recording catch data on commercial fishing boats across the Eastern seaboard.
Sales Account Manager
I spent three years as a fisheries observer recording catch data on commercial fishing boats across the Eastern seaboard.
What's your background?
I was raised on a farm in the lakes region of New Hampshire. I became obsessed with the ocean ever since my dad taught me how to go striper fishing during our summers on the South Shore of Massachusetts. Many years later, this interest carried over into an undergrad degree in Marine Biology from the University of New Hampshire. The following three years were spent as a fisheries observer – recording catch data on a variety of different commercial fishing boats across the Eastern seaboard.
What connects you to seafood?
My favorite seafood memory would have to be from my days working as an observer on commercial fishing boats. I worked with a variety of crews spanning many different cultures. The Portuguese fleet out of New Bedford usually ate the best. I’m a huge seafood fan (naturally) and those guys did it well. The best, most comforting meals were their classic boiled dinners which contained bone-in whitefish (haddock, hake, or cod usually), potatoes, eggs, carrots, and onions. We’d accompany the dish with fresh bread, Saloio olive oil, white wine vinegar, and on occasion, some homemade wine. Even though I’d be hundreds of miles away from home, it made me feel “at home.”
What do you enjoy doing outside of work?
Taking my boat out with friends in the Boston Harbor. Fishing, hunting, jogging, and cooking in my spare time.
I've met a lot of great people along this road and am sure I will meet many more.
Director of Operations, Western Mass.
I've met a lot of great people along this road and am sure I will meet many more.
What's your background?
I have a bachelors degree in Economics and have been involved in operations in the seafood industry since 2010.
What connects you to seafood?
I really started to get involved with seafood after being offered a job with a wholesale lobster company. I spent many days driving the coast of Maine meeting people involved in all aspects of the seafood industry. I've met a lot of great people along this road and am sure I will meet many more.
What do you enjoy doing outside of work?
I enjoy spending time with family and friends. When I can find the time, I like to spend a nice day on the golf course.
After being a sous chef, I wanted a position working alongside chefs, without being in the kitchen.
Sales and Logistics Associate
After being a sous chef, I wanted a position working alongside chefs, without being in the kitchen.
What's your background?
I was born and raised in the Greater New Bedford, Massachusetts area, then moved to Boston for college. I started working as a cook shortly after where I learned to breakdown whole fish, and really eyed in on what's fresh and what's not. After a few years as a sous chef, I wanted to find a position working alongside chefs, without being in the kitchen. At Wulf's, I get to serve the best product to the chefs and businesses I've grown to admire and respect.
What connects you to seafood?
Both sides of my family worked in the fishing industry in the 30's-60's, so I feel this company is a realign with my family history of handling New England seafood.
What do you enjoy outside of work?
Outside of work I'm involved in the local punk music and poetry scene. My writing often reflects about cooking, food, and experiences from being a chef.
Seafood is my favorite food to work with at home and in a restaurant setting.
Sales Associate
Seafood is my favorite food to work with at home and in a restaurant setting.
What’s your background?
I am a Pioneer Valley, MA product who moved out to Boston to go to art school. After graduating I promptly got a job in a kitchen. I spent the next 9 years cooking around the city of Boston with some incredible chefs and restaurants. I've spent the better part of my career working towards learning more and more about the culinary world. In this endeavor I have found a love for seafood and working with it. Working for the best distributor I’ve received fish from just made sense!
What connects you to seafood?
As a New England kid, I spent a lot of my childhood eating seafood and going fishing at local lakes and ponds. As an adult, seafood is my favorite food to work with at home and in a restaurant setting. It can be elevated in so many unique ways and is prevalent in many cultures. It is a never-ending fountain of new information that I want to soak up!
What do you enjoy doing outside of work?
I like to spend my time playing video games, playing any sport I can get enough people to play, or working on my food projects at home. I’ve recently become very into smoking anything that fits in my home smoker or dehydrating anything I can think of.
I worked for years as a stern man on a lobster boat while I lived on a small island off the coast of Maine.
Ecommerce Production Manager
I worked for years as a stern man on a lobster boat while I lived on a small island off the coast of Maine.
What's your background?
I first moved to Boston from Connecticut in 1994 to attend high school at Milton Academy. Then, after moving to Maine where I graduated with a degree in economics from Bates College, followed by a masters’ degree in international business and logistics from Maine Maritime Academy, I eventually returned to Boston to pursue a career in the seafood industry as a fishmonger. Now, I am thrilled to be a part of the Wulf’s team, helping to bring the very best seafood to the most discerning clientele all across the country.
What connects you to seafood?
I worked for years as a stern man on a lobster boat while I lived on a small island off the coast of Maine. Those countless days spent working on the water, drenched by the salty sea, face to face with the various life forms we pulled from the water, and always at the ocean’s mercy, instilled in me a true connection to the ocean and a profound appreciation for the wonderful seafood the ocean provides.
What do you enjoy doing outside of work?
When I’m not working, I enjoy spending time with my family. I enjoy traveling, especially when it offers the chance to try new and unique culinary creations. And I enjoy getting outside and spending time around a good bonfire with friends.
My earliest seafood memories are of my grandmother baking fish for nearly every holiday and being the only kid that loved it.
Marketing Associate
My earliest seafood memories are of my grandmother baking fish for nearly every holiday and being the only kid that loved it.
What's your background?
I grew up in Acton, Massachusetts, but my family moved to Vermont when I was in college. I studied food systems, sustainable development and applied economics at the University of Vermont. Growing up, food was how we showed our love — this concept has carried me pretty far.
What connects you to seafood?
My earliest seafood memories are of my grandmother baking fish for nearly every holiday and being the only kid that loved it and would try anything. If this counts, I also used to love crouching down (like kids do) to watch the tadpoles at the beach in shallow water.
What do you enjoy doing outside of work?
I am a woman of many hobbies — when I’m not working, I am happiest cooking, running, swimming, skiing, riding my bike, playing soccer, throwing pottery or painting, hanging with friends, playing music with pals, the list goes on.
I'm grateful to be in this world of work where there's something new to learn every day.
Inventory Manager
I'm grateful to be in this world of work where there's something new to learn every day.
What’s your background?
I was born and raised in a small town in Colombia. I went to high school and then college where I got my degree in finance. I moved to Boston back in 2019 looking for new adventures and challenged myself to learn a whole new language. I consider my life to be divided before and after moving to the US, but it’s been such an amazing experience that I would definitely do again.
What connects you to seafood?
My parents owned a restaurant for years, so I've always been connected to the food industry. I've also always been a seafood lover, however my real connection with seafood is through Wulf’s. I went from knowing nothing about the seafood industry to learning everything about the quality and diversity of seafood. I'm grateful to be in this world of work where there's something new to learn every day.
What do you enjoy doing outside of work?
I'm a sports fan so I love watching soccer games and F1 races on TV. On weekends I enjoy going out for dinner with my fiancé for some great food and drinks.
Growing up, seafood was always in my life, from my mother's delicious seafood rice, to plain old fish and chips.
Fleet Foreman
Growing up, seafood was always in my life, from my mother's delicious seafood rice, to plain old fish and chips.
What's your background?
My family comes from Puerto Rico but I was Born and raised in Boston Massachusetts, where I attended the Community Academy of Science & Health. I've encountered a lot of obstacles in my life but I never let that change who I am. Those obstacles made me the person I am today: a young but hard driven person with a huge passion for the seafood business.
What connects you to seafood?
Growing up, seafood was always in my life, from my mother's delicious seafood rice, to plain old fish and chips. My father taught me everything I know about seafood, spending many weekends fishing with him and the family on a boat or right along the bay. My love for seafood has grown since and that is why I am passionate about driving for Wulf’s. I love making deliveries and talking to chefs about how they put a spin on a dish I like to eat at home.
What do you enjoy doing outside of work?
Outside of work I enjoy taking long walks in nature, I also enjoy listening to music and going out to eat on weekends.
I feel very connected to my heritage when I cook seafood.
E-commerce Customer Success Manager
I feel very connected to my heritage when I cook seafood.
What is your background?
I grew up in Western PA, and I moved to Boston in 2019 to study Gastronomy at BU. My entire life revolves around food. I use my culinary training to develop recipes and overall to gain a deeper appreciation for food and how it interacts with all aspects of society.
What connects you to seafood?
My family is Italian, so seafood is a large part of our culture. I feel very connected to my heritage when I cook seafood. Like most of my cooking, my seafood cookery heavily skews in the Italian direction.
What do you enjoy doing outside of work?
I am an avid baker and am constantly testing new recipes in my free time. I like taking walks on the South Shore when it’s nice out or curling up in bed with a book during the winter months. I enjoy traveling, mostly so I can try new foods. I also love cooking for and with friends.
I was very fortunate to grow up in a household with a variety of Hispanic cultures and was exposed to diverse seafood cooking from a young age.
Fish Cutter
I was very fortunate to grow up in a household with a variety of Hispanic cultures and was exposed to diverse seafood cooking from a young age.
What's your background?
I grew up in Somerville, Massachusetts. I went to school in Cambridge and started working in restaurants as soon as I graduated. I've gotten to experience a diverse number of restaurants and cooking styles, most recently Ivory Pearl. Since my career began, I have always worked in kitchens that used Wulf’s Fish seafood and have loved the product for many years. You could call me a fan boy.
What connects you to seafood?
My family connects me to seafood. I was very fortunate to grow up in a household with a variety of Hispanic cultures and was exposed to diverse seafood cooking from a young age. Seafood was always the main dish.
What do you enjoy doing outside of work?
I am very into jiujitsu, a grappling martial art. I enjoy fishing a lot. I’m also a big foodie and enjoy going out to eat with my girlfriend.
The ever-changing seasonal dynamics of seafood is what attracted me to work in the industry
Sales Account Manager
The ever-changing seasonal dynamics of seafood is what attracted me to work in the industry
What's your background?
I grew up all around Massachusetts — I was born in Brockton, educated in Upton/Holliston, and went to college in North Adams. I’ve been married for 7+ years to my wife (Amy) with 1 toddler son (Teddy). Since graduating from college, I've been a sales & marketing professional with 10+ years of seafood experience within various areas of supply chain.
What connects you to seafood?
Variety, nutrition, and unique tastes are reasons that I choose to be a pescatarian. Plus, people always have to eat and the ever-changing seasonal dynamics of seafood is what attracted me to work in the industry. One of my earliest memories of eating seafood was my grandmother’s recommendation to try Frog Legs while visiting Frankenmuth, a Bavarian Christmas village in Michigan.
What do you enjoy doing outside of work?
Spending time with family & friends, playing with my son, listening to music and attending concerts, enjoying the outdoors, traveling aka checking out new places, watching local sports teams, playing pond hockey are some activities that bring a smile to my face.
For special occasions, I used to buy live lobsters on the pier as a kid and ferry them home while trying not to get pinched.
Sales Associate
For special occasions, I used to buy live lobsters on the pier as a kid and ferry them home while trying not to get pinched.
What's your background?
I grew up in the the Boston area. I moved out west for ages but missed getting yelled at about the Bruins on the street by a guy with a cigarette in one hand and a cup of Dunkin in the other. I felt compelled to come back. I bounced around the Cambridge specialty food scene for years, working with various wholesalers, importers, and local manufacturers. I can't cook at all but can tell you where to source quality ingredients.
What connects you to seafood?
I've been eating seafood for forever. You've got to, if you're from here. For special occasions, I used to buy live lobsters on the pier as a kid and ferry them home while trying not to get pinched.
What do you enjoy doing outside of work?
Big fan of walking around and taking pictures of buildings and clouds with the intent of painting them later. Rarely actually do.
I love experimenting with different cutting techniques and getting the chance to work with a variety of fish.
Fish Cutter
I love experimenting with different cutting techniques and getting the chance to work with a variety of fish.
What is your background?
My family is Salvadorean, and I grew up there in El Salvador. In our home country, we eat a lot of seafood. My family loves salmon, shrimp, lobster, and calamari.
What connects you to seafood?
I love working with seafood just as much as I love to eat it. I have been cutting fish for five years, and I get excited to come to work. I love experimenting with different cutting techniques and getting the chance to work with a variety of fish.
What do you enjoy doing outside of work?
Right now, I am taking English classes two nights a week, but for the most part, I just love spending time with my two kids. I have a 7-year-old son and an almost two-year-old daughter. I love to cook seafood, and I cook it a lot at home.
