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 at Wulf's 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 continues to this day, two generations later – from the way they source their fish, to how they cut and deliver it. "We still cut our fish by hand – not machines," Alisha Lumea of Wulf's tells Eataly Magazine, "because nothing matches the care and quality of old school skills."
Passion, quality and an uncompromising eye for quality are at the core of Wulf's world, recognizing that good food "touches every aspect of our lives: the environment, culture, health, pleasure,' Lumea continues. "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?"
As part of Eataly's spring campaign honoring our producers and their craft, we spoke with Alisha Lumea of Wulf's about the company's origins, the deep passion involved in this work, and the future of working in the food industry.
Eataly Magazine: Can you introduce the origins of Wulf’s, its history and heritage, and the deep passion that has gone into building the brand
Alisha Lumea, Wulf's: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 we closed the retail market and dedicated ourselves to providing chefs and premium retailers with the best seafood around.
Tell us about your enthusiasm and passion for your work. What do you find most fulfilling?
Nurturing connections from water to plate is the most rewarding part. 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.
What keeps you curious?
Seafood is endlessly varied. There are so many species from so many areas, and they all have their differences. In this business, you’re always learning, and that keeps it fresh.
What does Wulf’s look for in its artisanal fishermen and farmer partners, and what characteristics do you share with them?
Quality is always number 1 for us. 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.
What skills and qualities are important for those involved in your sourcing and selection process? What does the training process entail?
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.
How important is it for Wulf’s to continue to maintain close ties to its past? What aspects of the company today are still linked to its roots?
Our motto is “new fish, old school” and we bring an old school attention to detail in our 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.
What excites you about the future of working in the food industry? Would you encourage younger generations to become involved and pursue this passion?
Absolutely! 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?
