Cusk

Introducing the Cusk: The Sustainable Seafood Choice

Cusk (Brosme brosme) is a species of fish that belongs to the cod family Gadidae. It has a mild taste, firm texture, and a unique look. It is one of the most sustainably harvested fish found in the North Atlantic, making it an increasingly popular seafood choice.

This blog post will provide a comprehensive look at cusk – from reproduction and maturation to harvesting and harvesting methods, travel to the dinner plate, and benefits of consuming cusk.

Reproduction & Maturation

Cusk are one of the longest living species of Gadidae fish with an average lifespan of between 20 to 30 years. Spawning commences with each new spring when the cusk migrate from their wintering grounds to the eastern banks of Canada and the northeast United States. Based on research studies, it appears that cusk can breed for the first time as early as three to four years into their lifecycle.

Cusk spawn very close to shore and reproduce in a specific colonial pattern. Females will drop between 10,000 to 20,000 eggs that are approximately 1mm in size, which then sink to the bottom of the ocean floor. Before the eggs can be fertilized, the male deposits a white milt in the water over the eggs using the several fin rays located on the front of their ventral fins. Fertilized eggs are then allowed to incubate for three to four weeks. In late spring, the eggs become juveniles in the form of larval cusk, which measure five to six millimeters. Juvenile cusk will remain in the inshore nursery grounds until they reach a size of 7cm to 10 cm, which is when they will independently travel to adult cusk habitats.

Harvesting & Harvesting Practices

Cusk is mainly harvested off the coast of Canada and the northeast United States. In Canada, inshore fisheries account for the majority of cusk landings. In the United states, Maine leads the U.S. Northeastern offshore cusk fishery.

There are several traditional methods for harvesting cusk. Gillnetting is the most common method used to target midsized and larger cusk that prefer to feed in deeper water. Gillnets are placed around areas with high concentrations of target population, and narrow mesh sizes are used to ensure that only the targeted species is taken up in the catch. Trawlers are another common method for harvesting cusk. These vessels drag heavy bottom to mid-water nets, creating large swaths of target species within a single trawl.

A practice that is often associated with cusk fishing is by-catch. By-catch are non-targeted species that are unintentionally caught. However, as technology advances, and conservation efforts are put in place, important practices such as closed fishing areas, seasonal closures, and incentives to reduce bycatch, have been put into place and have improved the selectivity of fishing gear.

Travel to the Dinner Plate

After being harvested, the cusk heads and entrails are removed and the flesh is cold-smoked. This is done to further enhance taste, texture, and shelf life. The cusk are then packaged up, labeled, and shipped to distributors throughout the country. From here, cusk is sold by retailers, grocery stores, and into the foodservice industry.

After the cusk have reached their retail destination, the product must still undergo some preparation before hitting the dinner plate. If a consumer is purchasing the cusk in its smoked form, the cusk must be cooked before consumption. Some common methods of cooking cusk include grilling, baking, and poaching.

Benefits of Consuming Cusk

In addition to its beneficial properties, cusk is an excellent source of nutrients and healthy fats. Cusk contain up to 34% protein, 14.6% fat and 0.3% omega-3 fatty acids by dry weight. Both the fat and protein content in cusk falls within the desirable range for a diet that is rich in healthy fats and proteins, yet low in saturated fat.

Cusk is also an excellent source of vitamins and minerals, and a single fillet can provide up to 24.7% of a person’s daily iron requirement, as well as essential vitamins such as B12, B6, B3, and D.

From an environmental standpoint, cusk is a great sustainable seafood choice. There are several sustainability concerns with the seafood industry, such as habitat degradation and by-catch. However, cusk is a species that has made a strong comeback in recent years due to improved fishing practices, government regulations, and enforcement. This success makes cusk an excellent choice for those looking for a fish with ecological benefits.

Conclusion

Cusk is an exciting and sustainable seafood choice that is becoming increasingly popular in households across the US and Canada. Not only is it chock-full of essential vitamins and minerals, but its journey from spawn to dinner plate is also one that emphasizes conservation, sustainability, and selectivity. By supporting the cusk fishery, consumers can make a positive impact on the health of their local marine environment.