Cusk
Brosme brosme
A North Atlantic groundfish with extremely mild flavor and a firm, dense texture—Cusk is a great stand-in for cod or haddock and works especially well in chowders, stews, and classic fried preparations.
Range
Cape Cod to New Jersey
Method of Capture
Bottom Longline, Trawl and Gillnet
Seasonality
The winter and spring months
Size Range
5 pounds to 10 pounds
Sustainability Consideration:
Cusk is generally landed as bycatch, not as a targeted species. When it does appear on the market, making good use of that bycatch helps ensure high-quality fish isn’t wasted.
Flavor & Texture:
Extremely mild in taste with a firm, dense texture, Cusk is an easy, approachable choice for anyone who likes cod-style white fish.
Seafood Cooking Tips
Cusk is versatile and behaves much like cod or haddock:
- Braise – Gently cook in a flavorful broth, wine, or tomato base until just tender.
- Fry – Excellent battered or breaded for “poor man’s fish and chips.”
- Chowders & stews – Firm texture holds up well in creamy chowders and brothy stews.
- Bake or sauté – Simple high-heat methods with butter, herbs, and lemon also work beautifully.
As with other lean white fish, avoid overcooking—pull it from the heat as soon as the flesh turns opaque and flakes easily with gentle pressure.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
