Wulf's Fish

Wulf's Fish Purveyors of the highest quality seafood to the nation’s top chefs and discriminating customers.

Since Sam Wulf opened his doors in 1926, we’ve been focused on providing the highest quality, best tasting fish available. We work with artisanal fishermen who share our passion for premium, traceable seafood and are devoted to the sustainability of their catch. We love what we do and work hard to earn our customers’ trust – with every experience.

06/01/2026

Bill is amped about these spear-caught fish from Florida landed by our friend and partner Eric Finn.

We’ve got Red Grouper, Mutton Snapper and Hogfish in house now. Talk to your rep to get some.

05/29/2026

Geoduck, the biggest burrowing clam on Earth. We’re bringing these in from Washington. Bekah, our resident shellfish expert, shows you how to deal with them in the kitchen.

Geoduck require a one-day pre-order and a five-clam minimum. Each clams weighs in at about a pound. Talk to your rep if you want to get some.

05/28/2026

Calling all bluefish lovers. We’ve got some great looking fish just in from the Mid-Atlantic.

05/21/2026

Why do we serve oysters with lemon? Bekah, our head of procurement & resident oyster expert, explains how acid creates an extraordinary culinary experience when combined with oysters. 🦪 Oysters can have different flavor profiles, and Bekah explains how acid enhances the salinity in them.

05/09/2026

Bekah, Wulf’s head of procurement and resident oyster expert, explains MSX and the effects on oyster populations.

05/01/2026

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.

04/30/2026

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.

03/04/2026

If these dayboat scallops sizzling in butter don’t make you hungry, you’re stronger than we are. Scallops are plentiful right now and looking great.

At Wulf’s we bring in dry, all-natural dayboat scallop-meat, meaning that the product you’re receiving is nothing but the adductor muscle that’s been caught, processed, and brought back to shore in one day. These scallop meats are untreated, meaning they’re not dipped or soaked in water or chemicals to affect weight, color, shelf-life, or flavor.

02/03/2026

Lunar New Year is around the corner. Celebrate the Year of the Horse with this recipe from Chef (and James Beard Semifinalist!) Peter Nguyen of Lê Madeline in Quincy, MA. Peter joined us in the test kitchen to show us how to make Tôm Sốt Cà, a Vietnamese dish of shrimp in tomato sauce that’s a favorite at his house. Don’t skimp on the fresh herbs at the end.

Full recipe at Link in bio.

01/02/2026

Bekah, Wulf’s resident oyster master, talks about how both time and water temperature affect growing oysters. Bigger oysters are not necessarily older oysters. The warmer the water, the faster the growth.

Featured Oysters: Crowe’s Pasture from Dennis, MA and Chebooktook from Bouctouche Bay, NB

Address

2 Fish Pier Street W
Boston, MA
02210

Opening Hours

Monday 7am - 3pm
Tuesday 7am - 3pm
Wednesday 7am - 3pm
Thursday 7am - 3pm
Friday 7am - 3pm

Telephone

+18579911557

Website

Alerts

Be the first to know and let us send you an email when Wulf's Fish posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category