Tuesday, March 26, 2013

Wolf Fish

Life of Sea | Wolf Fish | The ferocious-looking wolffish gets its name from the sharp, protruding teeth used for partying lobster, clams and other shellfish. Found from southern New England to Greenland and the Barents Sea, a creature that lived under Coldwater is primarily bycatch trawl fishery targeting cod, haddock and other groundfish. Iceland, which has a directed fishery for the species, is the largest producer. Imports also come from Canada and Norway, which is developing wolffish-farming operations. The striped wolffish is one of three species of the Atlantic, which also includes the northern (A. denticulatus) and leopard (A. minor) wolffish. From a culinary standpoint, there is little difference between the three. Wolffish can reach 30 or 40 pounds, but the average market size of 10 pounds.
The Atlantic wolffish (Anarhichas lupus), also known as the Seawolf, Atlantic catfish, ocean catfish, devil fish, wolf eel (the common name for its Pacific relative), or sea cat, is a marine fish, the largest of the wolffish family Anarhichadidae. They are commonly seen throughout Asia. The figures from the Atlantic wolffish quickly depleted apparently because of overfishing and bycatch, and is currently Concern species according to the National Oceanic and atmospheric Administration National Marine Fisheries Service.
Although it looks fearsome, the Atlantic wolffish is only a threat to humans when defending themselves out of water.Apart of their unique appearance wolffish are distinguished by a natural antifreeze they produce to keep their blood moving smoothly at extremely cold habitat, involvement of both men and women in relation to the parent, and the large size of their eggs. They are also an important factor in dealing with the green crab and sea urchin populations, which may be too disturbing habitat if left unchecked. 

The success Wolffish population is also an important indicator of the health of other bottom-dwellers populations, such as cod Wolffish has long been held in high regard by European chefs, who found an acceptable alternative for Dover sole. Meat, sleek white pearl wolffish has firm texture and flavor, lightly sweet, sometimes equated with lobster. The meat has a flake similar to cod but not great. Wolffish skin is edible, but because there are no scales, these species can not be kosher.
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