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Norwegian Tusk

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.

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

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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.


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

Wild catch

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

Tusk is sold in the following forms:

  • Whole fresh fish
  • Fresh or frozen fillets
  • Salted

Fish but also crustaceans

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.
Norwegian Tusk

Nutrition facts

Energy: 281 kJ or 66 kcal


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


Vitamin A: 2 RAE

Vitamin D: 0 µg

Riboflavin: 0,15 mg

Folate: 2 µg

Vitamin B12: 1 µg


Iron: 0,1 mg

Selenium: 30 µg