Wulf's Fish

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.

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.

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

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.

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

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.