snapper, madai, hiramasa, sea bream, john dory, and so much more

global specialties

the best from around the country and around the world

From California black cod and sturgeon, to Gulf snapper and tilefish, to specialty items from Europe, Australia, New Zealand, and Japan — our buyers are always on the lookout for seafood to delight and inspire our chef customers.

Spotlight — pacifico striped bass

get access to a true striped bass year-round for both raw and cooked applications. Sustainably farming striped bass helps take pressure off wild fish stocks and ensures a strong supply of this in-demand fish.

pacifico striped bass is a Wulf's Fish exclusive in the Boston area.

write your own recipe with wulf’s fish

  • Pacifico Striped Bass

  • Spencer Gulf Kingfish Hiramasa

  • Japanese Madai

  • New Zealand Mixes Cases

  • Japanese Firefly Squid

  • Red Snapper

  • cobia

    Cobia

  • Black Cod

  • Sardines

  • Dover Sole

  • Branzino

  • Cod Cheeks

  • Golden Alfonsino

  • Sturgeon Bullets

  • Percebes

  • Limpets

chefs love Wulf’s exciting + exotic offerings

“When I need a little bit of inspiration for a new seafood dish I always turn to Wulf’s, whether it’s their super detailed wholesale emails to the quality of their sales reps who can answer any question on a dime, they do it right. If something fun comes in from around the globe, or fresh from our Crisp New England waters, my representative always reaches out to me to let me know how excited they are about the fresh and seasonal ingredients. ”
— Sam Day, Season to Taste in Cambridge
“We pride ourselves on local coastal fare; however sometimes we like to search abroad for new ingredients and alternative styles, flavors, or fish. On several occasions I have ordered Hamachi from New Zealand, and the quality is absolutely stunning. For something to be transported across the world in such a short time with peak freshness to be utilized on crudo or ceviche sets really illustrates the capabilities of Wulf’s global program.”
— Ezra Gold, Executive Chef, Eventide Fenway

You want it, we’ve got it