What is Wolffish?
Wolffish, also known as the seawolf, ocean catfish, devil fish, or wolf eel, is native to cold waters of the northern Atlantic and Pacific oceans and has long been held in high regard by European chefs. They live on the hard ocean floor, in nooks and small caves, and prefer cold water, at depths of 20 to 500 m (66–1,640 ft). They are a fish with a lean, pearly white flesh and a firm texture with a mild, sweet flavor, sometimes likened to lobster. The meat has a flake similar to cod's but not as large. Wolffish skin is edible, but since there are no scales, this species cannot be kosher. On average a 3-once portion of Wolffish has about 82 calories, 15 grams of protein, and less than 2 grams of fat. It's also a good source of Thiamin, Niacin and Vitamin B6, Vitamin B12, Phosphorus and Selenium.
Wolffish Cooking Guide
Wolffish can be sauteed and braised in your favorite sauces without fear of it falling apart! It’s also great fish for grilling, frying, or pan-searing. It should be cooked to an internal temperature of 145° F.
| Fillet # | Method | Stove/Oven Temp | Avg Time | Finish Temp |
|---|---|---|---|---|
| 1-2 fillets | Sear | Med-High | 10-12 mins | 145°F |
| 2 or more | Grill | 375°F | 9-12 mins | 145°F |
| 4 or more | Oven | 400°F | 20-25 mins | 145°F |
Note:The above guidelines are only guardrails. Average time depends on size/amount of meat and accounts for cooking both sides of fish. To achieve perfectly cooked Wolffish, check color and internal temperature.
Prized by Chefs
This lesser-known species is prized by European chefs and known as a delicacy in Icelandic culture. It has a sweeter taste and firm, almost crab-like texture — meatier than a lot of other white fish and with a higher fat content. Its mild yet oceanic flavor is derived from a diet of crustaceans and small fish. Niceland's Arctic Wolffish is certified sustainable by the Marine Stewardship Council and is in season from March through September.
FAQ