Wolffish

Wolffish, some times also refered to as catfish, is a delicious fish despite its grim looks. It has firm, white meat with a slightly sweet flavour. The wolffish is very versatile, usable in many recipes and methods of preparation.

Habitat

The wolffish is a ground fish, living at depths of 20-400 m. It prefers rocky bottom conditions covered in seaweed and is found in the Barents Sea, around Greenland and Iceland and alond the coast of northeastern Canada.

Biology

The wolffish is sexually mature at the age of 6-7 years and spawns from October-January. It feeds on thick-shelled crustaceans and molluscs, which are crushed with its massive teeth and jaws. This diet may account for the sweet flavour of the meat.

Catching Methods

Bottom trawl, long-line and ring net.

Catching Area

Nutritional Value

Very low in saturated fat. High content of protein compared to the amount of calories. Wolffish is a good source of Vitamins A, B 6 and B12, thiamin, ribiflavin, niacin and selenium.

Size

Typical size: 150 cm, 18 kg

Name

Latin: Anarhichas lupus

German: Gestreifter Seewolf

French: Loup de l'Atlantique

Spanish: Perro del Norte

Italian: Lupo di mare

Danish: Stribet havkat

Dutch: Zeewolf

Portugese: Peixe lobo riscado

Inspiration

Steak-fish

Because of its large bone-less fillets, the wolffish is sometimes sold as "steak-fish".

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