Tusk, cusk

Tusk, cusk

Tusk is a species of codfish, with white, juicy meat and a distinctive shellfish taste, due to its natural seabed habitat in the deep fjords of Norway. Because of its texture it has become a sought after fish among Norwegian chefs.

Area

Norway`s stock of Tusk is found all along the Norwegian coast and in parts of the northwest Atlantic.

Maximum size

Up to 1 metre and 9 kilos

Some alternative names

Latin: Brosme brosme

English: Tusk/cusk

French: Brosme

German: Lumb

Nutritional value in 100 g raw tusk (edible part)

Energy: 281 kJ or 66 kcal

 

Nutrients:

Protein: 16,1 g

Fat: 0,2 g

Saturated fatty acids: 0 g

Trans fatty acids: 0 g

Monounsaturated fatty acids: 0 g

Polyunsaturated fatty acids: 0,1 g

Cholesterol: 53 mg

 

Carbohydrates, in total: 0 g

Vitamins:

Vitamin A: 2 RAE

Vitamin D: 0 µg

Riboflavin: 0,15 mg

Folate: 2 µg

Vitamin B12: 1 µg

Minerals:

Iron: 0,1 mg

Selenium: 30 µg

It is usually found at a depth between 200 and 500 metres. The tusk’s natural habitat is on stony bottoms, where it spends its whole life. It matures at 8-10 years of age and spawns off the coast of south and mid-Norway, and in an area between Scotland, the Faroe Islands and Iceland. Spawning occurs between April and August, when the female lays up to 2 million eggs. The larvae live as a pelagic fish until they are approximately 5 cm long, at which point they migrate to the seabed. The tusk can live more than 20 years.

Wild catch

Some tusk is caught as bycatch with trawl. In Norway tusk is mainly caught by the Norwegian longline and gillnet fisheries.

Products

Tusk is sold in the following forms:

  • Whole fresh fish
  • Fresh or frozen fillets
  • Salted

Diet

Fish but also crustaceans

Nutrition

Tusk is especially rich in:

  • Protein that builds and maintains every cell in the body.
  • Vitamin B12, which is important for the body in producing new cells, including red blood cells. Vitamin B12 can help to prevent anaemia.
  • Selenium, an important element in an enzyme that fights harmful chemical processes in the body.

More nutritional data can be found at www.nifes.no/en/prosjekt/seafood-data