Wolffish (Anarhichas lupus) Ocean Catfish, seacat (USA), Lobo (Spain), Loup (France), Zeewolf (Holland), Katfische (Germany), Havkat (Denmark), Steinbit (Norway), Steinbitur (Iceland), Bavosa Lupa (Italy), Gata (Portugal)
A frightening looking fish with its large head and long teeth used for crushing its diet of mussels, clams and other mollusks this fish has very firm and white flesh that is prized throughout Europe and Scandinavia. This fish grows to a length of 5 feet and weighs up to 40 pounds.
Occasionally found as far south as New Jersey the bulk of the catch of this fish is from Labrador to Cape Cod and from western Greenland to Iceland.
The lean, pearly white flesh has a firm texture and a mild, sweet flavor. The skin is edible
Preparation: Wolffish is perhaps best cooked whole, lightly floured and sautéed. It can also be broiled, roasted, or grilled. Fillets are delicious pan-fried.
The Wolffish is found in moderately deep water from 200 to 500 feet.