Wolffish (Ocean Catfish)
Anarhichas lupus · Atlantic wolffish · loup de l'Atlantique
Wolffish (Ocean Catfish): what every chef needs to know
Wolffish (Ocean Catfish) — a large bottom-dwelling fish from the family Anarhichadidae,inhabiting the colder waters of the North Atlantic Ocean from Norway to Iceland and Northern Canada. The fish has a characteristic large mouth with powerful teeth used to crush shellfish and sea urchins. Wolffish flesh is strikingly white, firm, and free of small bones, making it popular in commercial kitchens. Its texture holds up well to pan-frying and sous vide cooking. The flavour is mild and relatively neutral, comparable to cod but firmer. Wolffish is vulnerable in the Atlantic Ocean due to overfishing; always choose certified sustainable sources (MSC or equivalent).
Wolffish (Ocean Catfish): nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Wolffish (Ocean Catfish): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
fried sea wolf fillet with a creamy sauce of coarse mustard, shallot and chicken stock
sea wolf with Provencaalse sauce of tomatoes, olives, capers and thyme
fried sea wolf with a classic lemon-botersaus and fresh dill
Wolffish (Ocean Catfish): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
sea wolf has firm huid; fry on skin over medium-high heat with butter; the firm structure houdt goed are vorm in the pan.
sous vide on 52°C provides a juicy, nauwelijks doorgaarde structure That the neutral flavour of sea wolf optimal preserves.
poach in a light vegetable stock of visfumet; the firm structure of sea wolf verdraagt poaching without from to vallen.
Wolffish (Ocean Catfish): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Wolffish (Ocean Catfish): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Wolffish is an Atlantic deep-sea dweller, available in autumn and winter. Less common in the Mediterranean; not found in tropical waters.
Wolffish (Ocean Catfish): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Wolffish (Ocean Catfish): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
tight, fresh Bourgogne Aligote with citrus- and apple notes pairs with the neutral flavour of sea wolf and cream sauces
- Bourgogne Aligote
- Bouzeron
Chablis with are kalksteen-minerality and green apple notes offers a classic accompaniment at white fish with botersauzen
- Chablis
- Chablis Premier Cru
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Wolffish (Ocean Catfish)
At what temperature should you store Wolffish (Ocean Catfish)?
Store Wolffish (Ocean Catfish) at 0-2°C on ice (fresh); -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Wolffish (Ocean Catfish) professionally?
The primary professional technique for Wolffish (Ocean Catfish) is Frying skin-side down at 180°C for 4 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Wolffish (Ocean Catfish) contain allergens?
Wolffish (Ocean Catfish) contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Wolffish (Ocean Catfish)?
Wolffish (Ocean Catfish) provides 96 kcal, 18.2g protein and 2.5g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Wolffish (Ocean Catfish) in season?
Wolffish (Ocean Catfish) is in season in Northern Europe during Sep, Oct, Nov, Dec, Jan, Feb. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
