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The cusk is a member of the cod family. It has an elongated body with a
dusky white belly and shades of brown and red above. This fish has a large
head and mouth, the upper jaw protrudes a little, and the chin has a barbel.
It is easily distinguishable from other members of the cod family because it
has a single dorsal fin. All the fins are characterized by a black margin,
which is narrowly edged with white. Cusk range in weight from 5-20 pounds,
averaging about 5-10 pounds; lengths vary from 18-30 inches. Cusk live on both sides of the North Atlantic and range from Newfoundland to southern New England on the western side of the Atlantic Ocean. Occasionally, they are found as far south as New Jersey. Cusk inhabit hard, rough bottoms in moderately deep waters. They are weak swimmers, and known to be sluggish. They are believed to consume shellfish (crustaceans and mollusks), but this is an assumption; researchers have not been able to examine their stomach contents because the fish lose them upon capture. Cusk are difficult to capture; they typically swim alone and therefore, are mostly and incidental catch, or by-catch. When harvested offshore, they may be picked up by otter trawls. CULINARY DESCRIPTION According to Susan N. Faria, author of the Northeast Seafood Book, Cusk have lean, white meat which is firmer than that of the other cod family members. Unless removed during processing, fillets of cusk will have a single strip of bones running down the center for about two-thirds the length of the fillet. Since the strip is very easy to locate, it is easy to remove at home. This fish has been marketed as cusk, scrod, and sometimes under the generic term 'whitefish'." Fresh or frozen fillets can be found in the market, but cusk is also smoked, cured, and used in a canned product, fish sticks, and portions (Rodger 1991). Once the cusk is cooked, it has a chewy texture similar to that of monkfish, although not quite as firm. Cust can be cooked like cod. Chunks of this fish hold up especially well in soups and stews. |
