Wolffish
Anarhichas lupus
Last updated: 2026-03-08
Typical weight2–8 kg
Norwegian record23 kg
Best seasonSummer (Jun–Aug), Autumn (Sep–Nov)
The wolffish is a cold-water bottom-dweller with powerful jaws adapted for crushing sea urchins, crabs, and shellfish. It is found in deep, cold waters along the Norwegian coast, particularly in Northern Norway. Wolffish is prized for its firm, white flesh and is considered a delicacy. It can exceed 20 kg, but typical catch size is 2--8 kg.
Quick facts
Best regions
Fishing techniques
- Bottom fishing with natural bait (herring, squid, crab)
- Jigging near rocky bottom and reefs
- Deep-water jigging with heavy tackle
Recommended equipment
- 30--50 lb boat rod with multiplier reel
- Heavy bottom rigs with circle hooks size 6/0--8/0
- Braided line 0.30--0.50 mm with wire trace (wolffish have sharp teeth)
Frequently asked questions
Where can you find wolffish in Norway?
Wolffish are found along the entire Norwegian coast but are most common in Northern Norway. The best areas are Lofoten, Vesteralen, Troms, and Finnmark. They prefer rocky bottoms at 20--300 metres depth.
When is the best time for wolffish fishing?
Summer and autumn (June--October) are the best seasons for wolffish fishing. The fish is most active when the water is at its warmest, hunting more actively along the bottom.
How do you prepare wolffish?
Wolffish has firm, white flesh that is excellent fried, grilled, or baked. The firm meat holds up well during cooking. Wolffish cheeks are a particular delicacy in Northern Norway.
Source
Source
Regulations for recreational sea fishing including minimum sizes (accessed 2026-03-08)
Institute of Marine Research species profile for wolffish (accessed 2026-03-08)