Like tilefish, skate, catfish or buffalo fish - all possible substitutes for wolffish in the recipe here - wolffish is both marine and meaty at once it’s a “cow with gills.”Ībout the only importer of wolffish to these parts is Niceland Seafood, which has a convenient store locator on its website,. This is why it almost always appears in French fish soups such as bouillabaisse or bourride its blocks or chunks ride the liquid all the way from the stovetop pot to the tabletop bowl. Indeed, its great calling card in the kitchen is that it doesn’t flake or fall apart (when cooked through) as can other white-fleshed fish such as cod, trout or halibut. In all his years, Paul Bocuse’s most-ordered creation at his restaurant near Lyon, France, was a whole “loup de mer en croute,” wolffish fully encrusted in pastry. That said, the French highly prize wolffish, both because of its taste and because its flesh holds up in the cooking. Its French name - “loup de mer” - has a pretty ring to it (because that’s what French does), but is merely a mirror translation of the English, “wolf of the sea,” or wolffish. It resembles more a huge eel than a cute Nemo-y fish, sports a Freddie Mercury overbite, and is so rapacious that it scarfs (wolfs?) down crabs, mussels and sea urchins, shells and all. Wolffish is so named because, when alive, this thing looks ugly-mean. ![]() ![]() Digital Replica Edition Home Page Close Menu
0 Comments
Leave a Reply. |