This fish’s elongated, slightly eel-like body ends in a large head with a wide mouth and powerful teeth. An Atlantic wolffish can weigh up to 20 kg.
It sometimes goes under the name ” atlantic catfish”, but is not closely related to fresh water fish of this type. Other names include sea wolf, devil fish and Scotch halibut. In French they are known as ”Loup de mer”, which means sea wolf.
How to cook Atlantic wolffish
Atlantic wolffish has tasty, firm, and “satisfying” flesh, almost like monkfish. Because it lives on shellfish, the flesh can also have a flavor similar to shellfish.
The firm flesh can be fried or grilled and is best of all with a well fried/grilled outside and an internal temperature of about 50°C.
Works well when fried as cutlets. Marinate the flesh in a ten percent salt solution for about 30 minutes for a delicate flavor and even firmer consistency.
Cook with the skin on – but don’t eat the skin. On larger fish there is a "blubbery" and not very appetizing layer below the skin. Remove.
Atlantic wolffish is an excellent addition – and doesn’t fall apart – in a fish stew made from a mixture of white fish.
In a fish soup with several different sorts of white fish which can cope with the flavors of garlic, onion, tomato, pepper and olive oil. Blue mussels also go well here and look appealing on the plate. Garnish with parsley and serve with country-style bread. A light red, white or rosé wine goes well too.