Arcticas Spotted Wolffish

Getting to know the Spotted Wolffish

The Spotted Wolffish, also known as the Atlantic Wolf, Leopard Fish or alternatively Arctic Whitefish, has long been a prized fish with chefs in Northern Europe and the UK. However, over the years the fish has fallen victim to its own deliciousness, becoming scarce and fraught with environmental questions.  But now, thanks to an amazing group of folks in Norway, we have the first commercial wolffish farm in the world. It not only supplies us with year-round delicious wolffish, it is also the absolute gold standard of sustainability.

The BIG question…how does it taste? How does it perform in the kitchen?

  • Chefs love this fish; it’s new to US customers and fun to work with. 

  • The flesh is incredibly white, holds together very well for immediate or under conditions where service has to be delayed such as banquets or take away/off-site service.

  • Spotted Wolffish has almost no shrink in the pan. You start with 6 oz, you serve 6 oz.

  • It is a satisfying fish, meaty and filling.

  • It is yielding and tender, a lot like Chilean Sea Bass or Black Cod.

  • Chefs love working with it because it responds well to high heat (works well over Binchotan charcoal) as well as sous vide, kombu cure and roasting. There seems to be some interest in dry-aging as well. 

  • It is very adaptable for all types of cuisines and preparations and it fits into all menus.

  • It is a fish with a high protein content. The taste is meaty, light and “not fishy” but at the same time, it pairs well without losing itself in a dish.

  • Some chefs have compared it to a mashup of black cod and monkfish. Other chefs look to wolffish as a solid replacement for Chilean Sea Bass since it has the same culinary qualities, is always fresh and is unquestionably sustainable.

  • The skin is edible and responds well to crispy skin or deep fry techniques. Try a wolffish skin chicharron. 

  • Works very well as an appetizer offering.

About the fish and the farm

This is the only wolffish farm in the world. It has been a species of interest and all the research done by international universities pointed at this being the perfect fish for aquaculture. 

  • The fish is best in high density populations - it is a very social (and quite lazy) animal.

  • It’s not a greedy eater! The Feed Conversion Ratio (FCR) has been recorded as low as 0.6:1 (0.6 lbs of fish meal in for 1 lb of meat out). This is an extremely low input for such a rich tasting fish meat.

  • Wolffish are disease resistant - no antibiotics, no hormones, (broodstock is manipulated by light and temp-not hormones). It is an incredibly robust and healthy species.

  • It is a very docile species and adapts to tanks very easily. Just how docile can it be? Well, the wild broodstock was captured 8 years ago at a depth of 300m. These same fish were being fed by hand 5 days later.

  • This is the new white fish that is a must have for chefs.




What else?

  • NO STYROFOAM!!!!! It ships out in specially designed cardboard boxes.

  • WWF endorsement - the WWF has come out in favor of this fish since it has no impact on the wild stocks (because of the reproductive age issue).

  • This is the only wolffish farm in the world - they only started exporting to the US in August/Sept of 2022. 

  • It’s a perfect fish for all diners - Delicious, Fun, New, 100% Sustainable (fish, farm, community and no styrofoam! 

  • It is a pleasure to cook and to eat, allo while addressing environmental and social issues around the world. They are providing great jobs for remote coastal communities, shipping without styrofoam and raising a species that doesn't require a lot of supplemental inputs.





Land-based farm in Norway — 100% Green Energy — Ships in Recyclable Box (No Styrofoam) — Recommended by WWF

Delicious — Meat Holds Together — Sashimi Grade — High Levels of Marine Collagen

NO Antibiotics — NO Medicinals — NO Hormones

Holds Coatings (no slippage) — Easy to Use — Raw or Cooked Preparations

Available Fresh Every Week - Year Round

Spotted Wolffish Details

The Spotted wolffish (Anarhichas minor) is also known as the seawolf, Atlantic catfish, ocean catfish, devil fish, wolf eel (the common name for its Pacific relative), woof or sea cat. 

Other names include:

  • Loup Atlantique (French)

  • Lupo di Mare (Italian)

  • Okami Uo (Japanese)

Tank Raised - farm draws water from 60 m deep fjord

The characteristics of the fish filet is firm and its quality remains unaltered throughout the entire process from tank to plate. Spotted Wolffish is often referred to as the steak of the sea.

It is not only the texture and consistency that make this a favorite on the dining table. In addition to being very high in protein, it contains vitamin D, which strengthens and maintains the skeleton. It also contains B12, which contributes to the production of red blood cells. This makes the Spotted Wolffish an excellent alternative to meat. Spotted Wolffish has a high proportion of the valued Omega-3 fatty acids, and almost no carbohydrates, the Spotted Wolffish is amongst the finest delicacy the ocean has to offer.

About Wolffish in general

It’s natural habitat in the Barents Sea and in the North Sea at a depth of three to four hundred meters. It can live up to 40 years old, grow to 180 cm and can weigh as much as 26 kg in the wild.

Apart from their unique appearance, they are distinguished by the natural antifreeze they produce to keep their blood moving fluidly in their very cold habitat, involvement by both the male and female in brood bearing, and the large size of their eggs. They are also an important factor in controlling green crab and sea urchin populations, which can become overly disruptive to habitats if left unchecked. Wolffish population success is also an important indicator of the health of other bottom-dwellers.