Cusk

Common Name:

Tusk, torsk, European cusk, brosmius

Product Information:

The cusk’s flesh is white when raw and becomes an opaque white after it’s been cooked.The meat is firmer and chewier than cod. The flavor is mild and sweet, much like cod.

Cooking Tips:

Cusk meat is somewhat oilier than other whitefish, so it can be grilled and baked. It is also considered a good frying fish. The dense flesh takes longer to cook than cod or haddock. Because the firm meat holds together well, cusk is good in soups and chowders. This quality also makes it a good candidate for kabobs.

Cooking Methods: