cooked cusk
Also known as: cusk
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Also known as: cusk
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked cusk is a highly nutritious lean protein. It is low in calories and fat while being rich in B vitamins and essential minerals like selenium and phosphorus, which support energy metabolism and bone health.
Cooked cusk is an excellent source of high-quality protein, providing approximately 24.5 grams per 100-gram serving. This makes it ideal for muscle building, repair, and maintaining a feeling of fullness.
Cusk is an ideal food for weight management because it is very low in calories (112 per 100g) and contains almost no fat. Its high protein content helps boost metabolism and reduce appetite.
Yes, cooked cusk is perfectly keto-friendly as it contains 0 grams of carbohydrates. Because it is very lean, those on a ketogenic diet may want to prepare it with healthy fats like butter or olive oil to meet their macro requirements.
Cusk is a finfish, not a shellfish, so it is generally safe for those with specific shellfish allergies. However, individuals with a general fish allergy should avoid it, and everyone should be cautious of cross-contamination in seafood facilities.
Cusk has a mild, sweet flavor similar to cod or haddock. However, it is unique for its firm, lobster-like texture, which allows it to hold its shape well in stews and chowders compared to other white fish.
Cooked cusk should be stored in an airtight container and kept in the refrigerator for no more than 3 to 4 days. For the best quality, ensure it is cooled quickly before being placed in storage.
cooked cusk is a versatile ingredient found in cuisines around the world. With 112 calories per 100g and 24.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, you can freeze cooked cusk for up to 2 months. To maintain the best texture, wrap it tightly in plastic wrap or aluminum foil and place it in a heavy-duty freezer bag to prevent freezer burn.
The best way to reheat cusk is gently in a pan over low heat with a tablespoon of water or broth to maintain moisture. If using a microwave, use a lower power setting and cover the dish to prevent the fish from drying out.
Because of its firm texture, leftover cusk is excellent when flaked into fish tacos, added to cold salads, or used as a protein boost in seafood pasta. It also works well when formed into fish cakes or added to a creamy chowder.