Common names for Cusk
Tusk, torsk, European cusk, brosmius
Other languages for Cusk
- French name: Brosme
- Italian name: Brosmio
- German name: Lumb
Introduction to Cusk
Though sometimes used in place of cod, several chefs, including James Beard, have advocated that “cusk should be more popular on its own.” Cusk, like cod, haddock, and pollock, is a member of the Gadidae family. Its head resembles those of its cousins, while the remainder of its body resembles an eel. The fish is distributed from Newfoundland to Cape Cod along the western Atlantic coast. It is captured throughout Europe from northern Scotland to Iceland and northern Norway. Cusk is a bottom-feeding fish that may be found up to 500 fathoms deep. Because cusk do not school, the majority are captured as bycatch in trawls with more valuable species such as haddock and cod. Longliners land the rest of the fish. The market size ranges from two to three pound “squirrels” hauled in by longliners to fifteen pounders landed by draggers.
Product profile for Cusk
The meat of the cusk is white while raw and turns opaque white when cooked. It has a harder and chewier texture than cod. The taste is mild and sweet, similar to cod.
Cooking tips for Cusk
Cusk flesh is somewhat oilier than other whitefish, making it suitable for grilling and baking. It’s also said to be a wonderful fried fish. Cooking time is longer than for cod or haddock due to the thick meat. Cusk is wonderful in soups and chowders because the firm flesh holds together well. It’s also a fantastic option for kabobs because of this characteristic.
Nutrition facts for Cusk
Calories: 87 Fat Calories: 6 Total Fat: 0.7 g Saturated Fat: N/A Cholesterol: 41 mg Sodium: 31 mg Protein: 19 g Omega 3: N/A
Primary product forms for Cusk
[ Fresh: Whole: Fillets (skinless, bone-in or semi-boneless) , Frozen: Fillets (skinless bone-in) , Salted ]
Global supply for Cusk
Canada, France, Iceland, Norway, United States, Iran