How does wolffish generally position itself texturally and flavor-wise between monkfish and cod loin?

Answer

Firm like monkfish but milder in flavor, closer perhaps to a dense cod loin

Wolffish occupies a specific and advantageous niche when compared against other firm white fish options available in the market. Texturally, it shares the desired firmness associated with monkfish, which is often used as a textural substitute. However, regarding taste, wolffish distinguishes itself by being milder, leading to the assessment that its overall profile aligns more closely with that of a dense cod loin. This places it in a desirable middle ground: possessing the structural resilience of monkfish without the slightly sweeter or more buttery flavor profile that monkfish can exhibit when perfectly prepared.

How does wolffish generally position itself texturally and flavor-wise between monkfish and cod loin?

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