Wolffish is a groundfish which comes in three varieties in Norwegian waters. Spotted wolfish, Northern wolfish and Catfish. The Northern variety is most common in Norway. The fish is easily recognized by its long dorsal fin and powerful jaw with several rows of powerful teeth. The Atlantic wolfish is stationary and rarely moves from its rocky home. It lives in depths of around 600 metres. As it lives in waters near freezing point, it is equipped with a natural antifreeze that keeps its blood circulating. It matures at around 6 years, and spawns between November and February. The fish roe are laid on the seabed and are guarded by the male. The eggs hatch at 9 or 10 months, and the larvae float to the surface, to be carried further by the currents until they reach a critical mass, at which point they sink again towards the seabed. The wolffish can live for up to 25 years.
Wolffish is caught with bottom trawl, longline or trap net in the Barents Sea and on the fishing banks in Northern Norway. The season is all year around. Wolffish is also farmed.
Wolffish is sold in the following forms:
- Fresh and frozen fillets
Sea urchins, mussels, snails and crabs
Wolffish is especially rich in:
- Protein that builds and maintains every cell in the body.
- Vitamin D, necessary to balance calcium in the body, which maintains and strengthens the bones.
- Vitamin B12, which is important for the body to produce new cells, including red blood cells. Vitamin B12 can contribute to preventing anaemia.
- Selenium, an important element in an enzyme that fights harmful chemical processes in the body.
More nutritional data can be found at www.nifes.no/en/prosjekt/seafood-data