Earlier this week we featured a post on Altantic Wolffish, as it was recently featured as a special dish at Turner’s Salem at Lyceum Hall. Popular in Europe where it is often referred to as “catfish,” this species is not seen as often on American menus. The following highlights the flavor profile and culinary uses for this unique bottom-dwelling fish of the north Atlantic.
The fillets of a wolffish are very similar to many of the other white fish that are harvested in this region. Mild and slightly sweet, the wolffish’s meat can be substituted easily for any dish that calls for a flakey white fillet. The meat’s firmness and leanness make it a healthy alternative that can be prepared in an endless number of preparation styles.
As it turns out, those gruesome teeth play into the wolffish’s naturally sweet flavor- they allow them to chomp down on plenty of sweet shellfish like mussels and clams as well as crabs and sea urchins. As they say, you are what you eat!
Whether poached, braised, pan fried, deep fried or steamed, wolffish can easily be swapped for any recipe that calls for cod, hallibut or haddock with results that are sure to please and impress. Or, if you’re feeling like treating yourself, you can also stop by the restaurant in either Melrose or Salem and you may be lucky enough to catch this delicacy on special.