Wulf's: New Fish, Old School Since 1926

Hailing from Massachusetts, Wulf's works with artisanal fishermen and farmers who share its passion for premium, traceable seafood and are devoted to sustainability and the health of the oceans. The team cultivates trusted relationships with fishermen, divers and experts across the globe who are as obsessed with quality and transparency as it is.

The legacy and passion of founder Sam Wulf continue two generations later, from the way the company sources its fish to how it cuts and delivers it. As part of Eataly's spring campaign honoring producers and their craft, Eataly Magazine spoke with Alisha Lumea of Wulf's about the company's origins, the passion behind the work and the future of the food industry.

Origins: a fish market in Brookline

Wulf's began as a neighborhood fish market in Brookline, Massachusetts, in 1926. Sam Wulf walked the Boston Fish Pier each morning to find the best for his shop. In 2016 the company closed the retail market and dedicated itself to providing chefs and premium retailers with the best seafood around.

Nurturing connections from water to plate

For Lumea, this is the most rewarding part of the work. "Seafood is mysterious to many people, and we want chefs and home cooks alike to appreciate what goes into catching and raising seafood and to feel comfortable working with it in their own kitchens."

Curiosity keeps the job fresh. "There are so many species from so many areas, and they all have their differences. In this business, you're always learning."

What Wulf's looks for in its partners

"Quality is always number 1 for us," says Lumea. "When people care about the seafood they provide, it shows. They respect the animal and handle it well from harvest to when it reaches our warehouse."

The same standard applies inside the company. Sourcing and selection call for a passion for seafood and an uncompromising eye for quality. "At Wulf's, you have to learn to do things the right way, not just the fastest way."

New fish, old school

The company's motto is "new fish, old school," and it brings that attention to detail to sourcing, handling and customer service. "We still cut our fish by hand — not machines — because nothing matches the care and quality of old school skills."

The future of food

Lumea is optimistic about working in the food industry and would encourage younger generations to pursue it. "Good food is essential and it touches every aspect of our lives: the environment, culture, health, pleasure. Food helps us connect with our fellow humans. It helps us understand and nurture each other. What could be more relevant and exciting than that?"