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.
Contact us to create an account. Get on our newsletter list for daily availability.
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
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.
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 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).
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.
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.
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.
