NEW and straight from Tokyo! 🇯🇵 We're excited to debut a new assortment of fresh, premium, Japanese fish sourced directly from the boats.
Kicking off the program is Hamachi, Kinmedai, and Onaga (Ruby Snapper).
Hamachi will be available beginning Tuesday 12/2/25. Kinmedai and Onaga are by pre-order only. Orders must be in by Wednesday for arrival the following Tuesday.
The Hamachi are ocean pen-raised and fed an entirely marine diet, making them very reminiscent of wild fish. The Kinmedai and Onaga are wild-caught fish that we're purchasing direct from boats in Tokyo Harbor. This purchasing circumvents the auction and normal distribution channels, coming straight to our warehouse in Boston.
All three of these fish are gutted, gills out, and ikejime.
Talk to your rep for details.
#hamachi #kinmedai #onaga #japan #wulfsfish #newfisholdschool
Yes, that’s Gordon Ramsay in the back row looking like a member of the Wulf’s crew. He filmed a segment for his new show, Secret Service, at our Boston warehouse. Check out the episode on Fox tonight at 9 PM ET (and Hulu as of tomorrow 8/21 to watch whenever you want) as Gordon brings some local restaurateurs to Wulf’s to teach them about seafood and show them how it should be done.
*Don’t miss Wulf’s President Bill Weiss as host, special cameos by favorite fishmongers Dimitri Hazlerig, Steve Barresi and Ryan Bibeault, one large swordfish, some striped bass, and a Loch Duart salmon.
This episode will air again 9/3. Sharp eyes will see Wulf’s seafood make an appearance in two more episodes, airing 8/27 and 9/10.
Forget pumpkin spice. The flavor of October is big, fat local bluefin, like this fish landed in Gloucester.
#bluefin #fallfood #fishmonger #bostonfoodie #wulfsfish #newfisholdschool
Fluke grilled over charcoal, kombu dashi poached turnips, smoked Bangs Island mussels, topped with Maine uni, all from @wulfsfish The dish is finished with a lemon-butter sauce, and torn herbs.
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📹 Reel Josh Shaw @modernmasterpiece_official
Fluke, Mussels & Uni from @wulfsfish
Ceramics by @Henrystreetstudio
One day you're swimming around in Florida. The next you're getting made into ceviche in Rhode Island.
This spear-caught black grouper might not be happy about it, but Chef Dylan Cadrette of Matunuck Atelier looks pretty excited to get one in the kitchen.
Spear-caught and straight from Florida. A freedive spearfisherman and single boat operator, Eric Finn provides us access to domestic-caught southern species at peak quality. Each fish is speared, gutted into salt water and put immediately in an ice slurry on board his boat.
In this haul are:
- Black Grouper inhabit rocky reefs and ledges, feeding on smaller fish and crustaceans. These fish are HUGE and are known for their mild, sweet flavor and how forgiving they are in the kitchen. This is a great fish to grill.
- Mangrove, or Grey, Snappers are smaller. They’re found not just in mangrove habitats, but love other protective structures too (think reefs, pilings, and wrecks!). They are mild and sweet.
- Mutton Snappers grow larger, and are less elusive than mangrove, and are known for their richer and more buttery flavor.
- Hogfish, sometimes called Hog Snapper, are actually a member of the wrasse family. Aptly named, they use their little pig snouts to root around in grasses and sediment for crustaceans. Their diet make them one of the most sweet and flavorful fish found in the region and are a prized catch.
Black Grouper is in-house now. The Snappers and Hogfish are spoken for. Talk to your rep to learn more or put a particular fish on your wish list.
Eric’s catch is unpredictable and limited. We’ll be getting in the best of what Eric swam after that day. The catch can include: black and red grouper, mutton snapper, mangrove (aka gray) snapper, cobia, hog fish, African pompano, numerous jack species, and more.
They're back! Green crabs, the delicious yet incredibly destructive invasive species, have woken up from their winter hibernation in the mud. They're back to wrecking our coastlines and eating all our favorite shellfish (oysters, clams, native crabs, juvenile lobster), so it's time to start eating them again.
Wulf's is proud to be a supporter of the cause and a consistent source of locally harvested green crabs taken from the Great Marsh in Ipswich and Essex, MA. One adult green crab can eat 40 juvenile clams in a day, so every crab pulled out of the water is a win for native shellfish.
If you haven't worked with them before, think of them as an ingredient more than a protein source. Try them in stocks, bisques, and sauces. They have lots of fat and flavor.
Want to show off your culinary creations? Sign your restaurant up to serve a green crab dish during Green Crab Week, June 22nd - 28th. Last year 70+ restaurants and markets participated.
Want to learn more as a chef, harvester, or oyster farmer? Come to the Green Crab Working Summit June 24 in Portland, Maine.
Link in Bio to both Green Crab Week and the Green Crab Working Summit, both hosted by Greencrab.org
ABOUT GREEN CRABS
The European green crab (Carcinus maenas) is commonly considered one of the “world’s worst invasive species” and its populations and range are expected to expand with climate change. Green crabs were first introduced to New England over 200 years ago and currently pose a massive threat to the region’s most valuable fisheries and vulnerable ecosystems. Fortunately, green crab is also a delicious, sustainable seafood that can be served soft-shell, fermented, shucked for roe, or transformed into stocks, sauces, and soups.
Love a sandwich with legs. It's soft shell crab season, and they're popping up on menus all over town, like this sandwich at Troquet on South by Chef Aaron Lhamon.
Fried soft shell crab, pickled ramp aioli, sesame bun, house-made potato chips.
What’s up with oyster supplies right now? You may have noticed that there aren’t a lot of oysters to go around this spring. Our resident oyster maven Bekah explains.
Once upon a time chefs could buy big, wild-caught European Sea Bass, also known as Lubina and Loup de Mer. The wild fishery was depleted and the market adjusted to thinking small, Mediterranean fish was all that’s out there. Aquanaria is raising these BIG sea bass in the cold Atlantic off the Canary Islands. Talk to your rep to get some.
Fresh from @wulfsfish and straight to your table 🦀🌿
Tonight’s special: Fried Soft Shell Crab with ramp tartar sauce, spring onion relish, herb salad, and California bay leaf oil.
Join us tonight at Forge & Vine!
