Species sheet · The Edible Ocean
Atlantic wolffish
A sea wolf with impressive teeth.
- Cooked in sauce or Armoricaine style
- Oven-roasted with vegetables
- Grilled in steaks
- In French
- Poisson-loup
- Scientific name
- Anarhichas lupus
- In the water
- A demersal fish of the north Atlantic and North Sea, living on rocky bottoms from 1 to 600 m.
- Season & buying
- Winter and spring, when the flesh is at its most tender.
- Common length
- ~150 cm
- How to identify it
- Large elongated scaleless body
Powerful jaw with large teeth
Thick, rough skin
On the plate
White, firm, very flavoursome flesh, reminiscent of lobster.
Avoid: Cooking too long; the flesh stays firm but loses tenderness.
The Atlantic wolffish feeds mainly on crustaceans and molluscs, crushing them with its powerful jaws.
In Umay recipes
One Umay recipe calls for it.
