Scarborough woof can be used in several different ways. It can be poached, as in this recipe, made into breaded goujons, pan-fried in butter or it’s delicious just cut into thin strips and soused. Sometimes known as spotted woof or wolf fish, it’s relatively inexpensive with a firm texture and lovely delicate flavour. I’d describe it as somewhere between monkfish and haddock.
It’s one of the strangest-looking fish you can come across with its big fang-like teeth, big head and large