About Icelandic Cusk
Often caught in deep waters with haddock and cod, Icelandic cusk has a cod-like fish head and an eel-like body.
This fish is so delicious and underutilized on menus.
Buttery, you could compare cusk to a cross between lobster and cod.
Lean and firm, with slightly more chew than cod.
The oil content of Icelandic cusk is slightly higher than other white fish, making it well suited for pan-frying, broiling, baking, and grilling. The fillets are also tasty in simple stews and chowders.
Cusk is a great substitute for cod.
Icelandic cusk is available March through November.
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