Although firm, how does wolffish flesh separate after being cooked through?
Answer
The large flakes separate nicely, presenting a moist interior
While wolffish is celebrated for its substantial, dense texture, it does not sacrifice the quality of flakiness entirely upon cooking. Once the fish is fully cooked, the texture is meant to yield large, discernible flakes that separate cleanly from one another. This separation reveals an interior that remains delightfully moist, provided the fish has not been overcooked. This characteristic offers a balanced textural experience: it possesses more structural integrity than extremely soft fish but still separates well enough to be satisfyingly flaky.
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