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Wolffish (Anarhichas lupus)

Wolffish
Wolffish

Scientific name for Wolffish

Anarhichas lupus

Common name(s) for Wolffish

Atlantic wolffish, striped wolffish, ocean catfish, seacat, lobo, ocean whitefish, rock salmon

Market name

Wolffish

Other language names for Wolffish

  • French: Loup Atlantique
  • German: Gestreifter Seewolf
  • Italian: Lupo di mare
  • Japanese: Taiseiyo-namazu
  • Spanish: Perro del Norte

Introduction to Wolffish

The wolffish’s menacing appearance is due to the sharp, projecting teeth it employs to devour lobsters, clams, and other shellfish. The bottom-dwelling coldwater species is found from southern New England to Greenland and the Barents Sea. It is mainly a bycatch of trawl fisheries targeting cod, haddock, and other groundfish. Iceland is the biggest producer, since it maintains a managed fishery for the species. Additionally, Canada and Norway, which is establishing wolffish farming facilities, import wolffish. The striped wolffish is one of three species found in the Atlantic, the others being the northern (A. denticulatus) and spotted (A. minor) wolffish. From a gastronomic perspective, there is little distinction between the three. Wolffish may weigh up to 30 or 40 pounds, although the typical market size is 10 pounds.

Product Profile for Wolffish

European chefs have traditionally held wolffish in high regard, considering it a viable substitute for Dover sole. The wolffish’s slender, pearly white flesh has a firm texture and a mild, sweet flavor that is frequently compared to lobster. The flesh has a flake that resembles that of cod, although it is not as big. The skin of wolffish is edible, however this species is not kosher since it lacks scales.

Nutrition for Wolffish


Calories: 96
Fat Calories: 21.6
Total Fat: 2.4 g
Saturated Fat: 0.4 g
Cholesterol: 46 mg
Sodium: 85 mg
Protein: 17.5 g
Omega 3: 0.7 g

Cooking tips for Wolffish

The adaptable wolffish, which is neither as solid nor as delicate as monkfish or sole, stays together nicely and may be prepared in a variety of ways. It’s delicious sautéed and sauced, or baked with a herbed mustard crust. The fish is a fantastic addition to bouillabaisse, and it may even be grilled with the skin on (to prevent sticking).

Cooking methods for Wolffish

Bake, Broil , Fry ,Grill , Poach ,Saute , Steam

Primary Product Forms for Wolffish

Fresh: Whole, H&G, Fillets (boneless)

Frozen: Fillets (boneless)

Global Supply for Wolffish

Canada, Greenland, Iceland, Norway, United States, Iran