Tag Archives: Brosme

Brosme – October Fun Fish of the Month!

This month our featured “Fun Fish” is Brosme (aka Icelandic Cusk) sourced from Niceland Seafood in Iceland! This MSC-certified fish is available by fillet as code 581A on our Seattle Fish app.

Often caught in deep waters with haddock and cod, Brosme (or Icelandic cusk) has a cod-like fish head and an eel-like body. They can grow to a maximum length of 4 feet and weigh up to 45 lbs. The vast majority of them, however, are caught at weights between 2-5 lbs., with an average fillet weighing 8-16 oz. This is one of the best times of the year to purchase cusk, as their quality is at its peak in the fall.

In terms of flavor profile, this fish has a sweet crab/lobster-like flavor due to its diet of crustaceans. Brosme has a buttery flavor, with a firmer texture than cod or haddock, making it more versatile and less delicate in the kitchen. 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 stews and chowders!

If you’d like more information about Brosme, other Niceland Seafood products, or the Fun Fish program, reach out to your SFC rep today!

Brosme en Papillote (serves 4)

  • 2 lbs cusk fillets
  • Red chili flakes
  • ½ Lemon
  • 1 tbsp Balsamic Vinegar
  • 1  tbsp Olive Oil
  • 2 garlic cloves, minced
  • Pinch dried oregano
  • 8 oz Zucchini, cut into ⅛ inch half moons
  • 6 oz Tomatoes of your choice, diced
  • Several thyme sprigs
  • Salt & Pepper
  • Flat-leaved parsley for garnish, roughly chopped
  1. Heat oven to 425°F and prepare 4 heart-shaped pieces of parchment paper.  Cut the heart of parchment big enough so it gives your fish plenty of room around the edges. It’s always better to have too big of a piece than too small.
  2. In a medium bowl, stir together lemon juice, balsamic vinegar, olive oil, garlic, salt, and pepper. Toss zucchini and tomatoes in the marinade. Divide veggies and marinade evenly onto the 4 pieces of parchment.
  3. Pat the fish dry, sprinkle with salt pepper and chili flakes then place on top of the veggies and top with a thyme sprig.
  4. Fold the parchment and seal the edge by folding it a few times. Bake the packages for about 12 minutes.
  5. Be careful when opening the papillotes as steam will escape.
  6. Serve with roasted potatoes, cooked grains such as barley or a simple green salad.