shrimp, prawns, scallops, clams, mussels, crab, lobster, squid, octopus, cuttlefish

Shellfish + Cephalopods

everyday to exotic —shellfish are a menu favorite

From ever versatile and popular shrimp to a perfectly seared octopus tentacle, or razor clams fresh from our local waters served raw, shellfish and cephalopods are often the stars of the show. 

Whatever you can dream up, we’ve got the product to fit — or we’ll find it for you. 

Spotlight — laughing bird shrimp

Known as a shrimp that’s firm, sweet, and always chem-free, Laughing Bird has been a menu staple for over a decade. Now sourced from farms in the northern part of Sri Lanka, their social impact offers as much to feel good about as their environmentally friendly farming. 

Laughing Bird Shrimp is a Wulf’s Fish exclusive

write your own recipe with wulf’s fish

  • Wood's Fisheries Wild USA Shrimp: Whites, browns + pinks

  • Wood's Fisheries Farmed USA head-on shrimp

  • Laughing Bird Shrimp

  • Carabineros

  • Wild head-on Australian King Prawns

  • Lobster

  • Soft shell crabs

  • Green Crabs

  • JONAH CRAB CLAWs

  • Octopus

  • Squid

  • Sea Scallops

  • bay scallops

  • razor clams

  • Steamers

  • Countneck Clams

  • Manilla clams

  • Cockles

  • PEI Mussels

  • Hollander & de Koning Mussels

chefs love Wulf’s shellfish

“I source my Jonah crab meat from Wulf’s because it always comes in super fresh, no shells and such a well-balanced sweetness to salinity. ”
— Sam Day, Season to Taste in Cambridge
“Whenever we have a cocktail party or it’s softshell crab season down in Maryland, we know that when we need it, Wulf’s always has the options. From ordering soft shell crabs, to bay scallops, to head on prawns, the list is endless and always abundant.”
— Ezra Gold, Executive Chef, Eventide Fenway
“I love using green crabs because they are an invasive species and have an extremely rich flavor. I use them at Branch Line to make our fish stock that we use to pick up all kinds of dishes, like our Spicy Crab Bucatini and Cioppino, currently. Our menu changes all the time with seasonal ingredients, but the stock stays as a base for so many of them.”
— Michael Morway, Executive Chef, Branch Line

You want it, we’ve got it