Wolffish has long been a beloved culinary fish, with a rich, sweet flavor and buttery-firm texture. Though often described as a cross between Monkfish and Lobster, their complexity, balance, and distinct feel truly make them one of a kind. This selection is sashimi-grade, supremely versatile in the kitchen, and will tout a bright white color and wonderfully crispy skin when cooked.
Due to generations of intense overfishing in the later half of the twentieth century, they’ve not been legal to catch in the wild for over a decade, but populations have remained low due to their slow life cycle and eccentric reproductive patterns. For these reasons, sustainably farmed Wolffish is a very exciting development, and our partners in Norway are doing an incredible job of reintroducing this exceptional fish to the culinary market.
Thankfully, Wolffish are superbly well-suited to aquaculture, thriving in dense populations and responding beautifully to their meticulously maintained “flow-through” coldwater tanking system in a small town situated on a deep fjord.
These Wolffish are harvested swiftly and humanely, gutted, and shipped to you fresh and whole.