Wolf-fish. Marine catfish. A fish of northern waters. It is medium oily and white-fleshed. Since it eats shellfish, its own flavour is good. Its jaws are strong and it has a blunt head which lend to its unattractive appearance and which is why it is normally sold filleted or in cutlets. It has few small bones and can be used in the same way as monkfish (US: angler fish), in stews or grilled. It is sometimes sold as rock salmon or rock turbot.
With oscypek, a cheese with a spindle shape, most often made with unpasteurised sheep's milk, often patterned and usually smoked.
Meat, usually beef, chopped and then formed into thin slices which are rolled around any of a variety of stuffings, but classically a mixture of cooked vegetables, potatoes and eggs. They are then threaded onto skewers and after being fried, really to seal the shape effectively, they are then baked in a casserole with other vegetables and stock flavoured with spices. Often served with kasza and soured cream.
