Tusk, Cusk

Brosme Brosme (Latin)

Brosme (N)
Brosme (F)
Lumb (D)

SEASON
All year round.
SIZE
Up to 110 cm, weight up to 15 kg.

The fish/fishery
In terms of body shape, tusk slightly resembles ling, but it is slightly plumper and has a single, continuous dorsal fin.
In Norway, tusk is common in the deepest fjords of the West Coast and along the continental slope (the edge of the continental shelf). It is found at depths of 50 to 1000 metres, but is most common at depths of between 200 and 500 metres. The tusk’s main spawning grounds are between Scotland, the Faroe Islands and Iceland.
In Norway, tusk is caught throughout the year; in the north, mostly along the edge of the continental shelf up to approx. 72º N. Some tusk is also caught as a bycatch of trawls. Further south, tusk is mainly caught using long lines on the banks off Møre og Romsdal and Sogn og Fjordane counties.

Fishing methods
Bottom-trawling, ground lines, ground nets.

Use
Sold as fresh or frozen fi llets or as lightly salted f llets. Tusk has firm flesh with a taste that is somewhat like lobster, and it is easy to prepare small pieces, which makes it well-suited for stir-fries. The flesh is juicy and delicate, and in addition to fried dishes it is ideal for dishes baked in the oven. Lightly salted fillets can be
poached or served in a range of culinary styles.

Nutritional content
Tusk is a lean fi sh and a good source of protein. It is also rich in vitamin B12.

For more nutritional data, cf. www.nifes.no/sjomatdata.