Catfish/ Wolffish

Latin Name: Anarhichas lupus Commercially Farmed: No Price Band: Low Flavour: Bold Texture: Firm Omega-3 Level: TBC
Cooking Method(s): Deep fry, Grill, Microwave, Poach, Shallow fry, Steam, Stir fry

Catfish / Wolffish

Commonly known as Atlantic wolffish or Atlantic catfish – along with other descriptive names such as sea wolf and devil fish – this is a fearsome looking species found throughout the North Atlantic Ocean – in European waters they are found from Scandinavia down to the Mediterranean Sea. Feeding on a variety of shellfish, starfish and sea urchins, the wolffish possesses a long, cylindrical eel like body - blueish/brownish in colouration, which fades to a dull grey when the fish is dead and removed from the sea. Possessing lean, relatively firm and delicately flavoured flesh, wolffish are best cooked in fillet or steak form - poached, braised, pan-fried, steamed or deep fried

There are both sea and freshwater catfish species. Freshwater catfish are farmed in many parts of the world including North and South America, Europe and Africa. They have a firm texture and mild taste, which requires strong flavours.

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