  |
|
|
|
 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
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.
|
|
|
|
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.
