The ferocious looking Wolfish gets it's name from the sharp, protruding teeth it uses to feast on lobsters, clams and other shellfish. Found from southern New England to Greenland and the Barents Sea, the bottom dwelling coldwater creature is primarily a by-catch of trawl cod fisheries. Imports come from Norway and Iceland and there is a real effort to develop farming operations. Wolfish can reach 30-40lbs but market size is usually 10lbs.

Wolfish has long been regarded by European chefs, who find it an acceptable alternative to Dover Sole. The lea, pearly white flesh has a firm texture, mild and sweet flavor sometimes likened to lobster. The meat has a similar flake to cod, though not as large. It is not a firm as monkfish but not as delicate as sole, so it fits into a variety of applications from grilling to broiling to sautéing. The skin is edible and scale free.