Cusk

Cusk: Nutrition, History and Cooking Guide

Cusk (Brosme brosme), also known as tusk in Scandinavian fishing tradition, is a deep-water member of the cod family found in the cold waters of the North Atlantic — from Iceland and Norway south to the British Isles, and from Newfoundland south to the northeastern United States. It inhabits rocky seafloor habitats at depths of 100–1,000 metres and is primarily caught as bycatch from longline and trawl fisheries targeting cod, haddock, and other deep-water species, though targeted longline fishing also occurs. Cusk has been salted and dried as a storable protein in Scandinavian and Icelandic fishing communities for centuries — dried and salted cusk (tørrfisk or klipfisk av brosme in Norwegian) is a traditional Norwegian product, particularly associated with communities along the western and northern Norwegian coast. In Britain, cusk is occasionally found in specialist fishmongers as a substitute for cod or haddock, where its good eating quality and lower price make it an economical alternative. In Norway, dried cusk is exported to southern European markets where it is used similarly to salt cod in traditional recipes.

Nutritional Value of Cusk

Cusk provides 87 kcal and 19 g of protein per 100 g, with just 0.7 g of fat — extremely lean and one of the highest-protein fish per calorie available. It provides complete protein, B12, niacin, selenium, and phosphorus. Its lean profile is essentially identical to the leanest cod or haddock.

Health Benefits of Cusk

Cusk is an outstanding lean protein with excellent protein density per calorie. Its selenium content supports thyroid function and antioxidant defence; B12 supports neurological health. As a very lean white fish with negligible fat and saturated fat, cusk suits virtually any dietary pattern and is recommended as a healthy protein choice. Cusk from certified sustainable deep-water fisheries in Iceland and Norway represents a responsible seafood choice.

How to Select and Store Cusk

Fresh cusk fillets should be white to cream, firm, and have a clean sea smell. The flesh is slightly coarser in texture than haddock but performs similarly in cooking. Refrigerate for up to two days; freeze for up to three months. Salt-dried cusk requires soaking in cold water for twenty-four to forty-eight hours before cooking, with the water changed every eight hours.

How to Cook Cusk

Cusk can be used in any recipe calling for cod, haddock, or pollock — the white, firm flesh performs equivalently. For baked cusk: season well and bake at 200°C for twelve to fifteen minutes. Pan-fry in butter over medium heat for three to four minutes per side. The firm texture holds up particularly well in fish stews, chowders, and fish pie where it does not break apart. Salt-dried cusk, after soaking, is cooked as bacalhau — braised with potatoes, olive oil, and onions, in croquettes, or baked with cream and vegetables.