Wolffish Hot Smoked ± 220g
Atlantic wolffish, hot-smoked over hardwood. Firm, boneless white flesh with a mild sweet flavour and golden crust. Approx. 220 g.
Wolffish Hot Smoked
Dense, meaty white flesh with a subtle smoke finish
ATLANTIC · HOT SMOKED · ±220 g
What it is
Atlantic wolffish (Anarhichas lupus) is prized across Northern Europe for its firm, boneless white flesh and mild, sweet flavour. Unlike most white fish, it holds its shape during smoking, absorbing the warmth of the process without falling apart.
Hot-smoked over hardwood, the fillet develops a lightly golden crust while the inside stays moist and flaky. Serve as a centrepiece alongside boiled potatoes and pickled cucumber, or flake into warm dishes for an instant depth of flavour.
Ingredients
Wolffish, salt.
Typical recipe. Actual composition stated on pack.
Nutrition (per 100 g)
| Energy | 560 kJ / 134 kcal |
| Fat | 6,0 g |
| of which saturates | 1,5 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 20 g |
| Salt | 2,0 g |
Typical values. Check pack for actual figures.
Allergens & storage
Contains: Fish (wolffish).
Store refrigerated at 0–4°C. Once opened, consume within 48 hours.
Net weight: ±220 g · Category: Smoked Fish
Best enjoyed at room temperature — give it 10 minutes out of the fridge before serving.
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