Wolffish has long been held in high regard by European chefs, who find it an acceptable alternative to Dover sole. The lean, pearly white flesh of the wolffish has a firm texture and 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.
Not as firm as monkfish nor as delicate as sole, the versatile wolffish holds together well and can be cooked successfully by many methods. It’s excellent sautéed and sauced, or encrusted in herbed mustard and baked. The fish is a good addition to bouillabaisse, and with the skin on (to prevent sticking) it is even grill-friendly.
Canada, Greenland, Iceland, Norway, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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