Has anyone ever had cusk (a type of fish)? If so, any cooking advice? We just got a shipment from Maine containing four pounds of scallops, three pounds of haddock, and two pounds of cusk. The cusk is supposed to be something that is not "flaky white fish," although it looks similar to pollock and has a similar thickness to cod. I can't find a lot of recipe suggestions online and am just wondering if anyone here has ever had it.
(Before you ask "then why did you order cusk," I will explain. The lady from whom we buy the seafood deals with dayboat operators. You order "What's best? Flaky white fish" or "What's best? Something different" and in either case nobody knows what the fishermen will bring in on a given day. In this case, the flaky white fish was haddock and the "something different" turned out to be cusk.)
