ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH)

https://wulfsfish.com/blogs/wulfs-kitchen/wulfs-kitchen-seafood-chowder-with-leeks-baby-potatoes-and-fresh-basil?_pos=1&_sid=d0acccc83&_ss=rHaddock is fast-cooking and versatile to prepare: try it simply baked with a coating of buttered breadcrumbs for some true New England comfort food; toss it into a Mediterranean-style fish stew with tomato, saffron, and clams; or deep-fry it for a classic fish sandwich.

SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Grilled Haddock with Curry Parsnip Puree, Broccoli and Salsa Verde by Chef David Bazirgan of Bambara in Cambridge Seafood Casserole

Seafood Chowder

Hook and line caught

Chefs at Home: Grilled Haddock with Curry Parsnip Puree, Broccoli and Salsa Verde

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...

Chef David Bazirgan

The Perfect Pair: Pan-Fried

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...

Wulf's Fish

Wulf's Kitchen: Seafood Chowder With Leeks, Baby Potatoes and Fresh Basil

This recipe from friend of Wulf’s, Jeff Freedman, is as simple and straightforward as a chowder can get. If you like your chowder a little thicker, use less water and...

Jeff Freedman

Wulf's Kitchen: Seafood Casserole

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...

Steve Barresi

Haddock

$16.00

Cod’s little cousin, haddock is in the family of groundfish found in the North Atlantic Ocean. Fast-growing haddock are identifiable by a black spot above their pectoral fin known as “the Devil’s thumbprint;” and best known by their presence in iconic dishes like finnan haddie (cold-smoked haddock) and fish and chips. Haddock can be used almost interchangeably with any recipe calling for codfish.

Sold in 1 lb skinless portions, individually vacuum-packed and super-frozen

Origin: ICELAND

Chefs at Home: Grilled Haddock with Curry Parsnip Puree, Broccoli and Salsa Verde

The Perfect Pair: Pan-Fried

Wulf's Kitchen: Seafood Chowder With Leeks, Baby Potatoes and Fresh Basil

Wulf's Kitchen: Seafood Casserole

Haddock

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