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Chowdah Fish. Standard New England cream based recipe (I think mine's actually Emeril's version). If you google it, I'm sure you'll find it. I use the same basic recipe for fish, clam or lobster chowder. Cusk is really just a fresh water codfish - good firm whitefish.
They need to be more than a 3-4 pounds to be worth the trouble to filet IMO. Less meat per pound than a laker or salmon. Also I find them more challenging to filet than other lake fish given their awkward dimensions.
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