Cusk (Brosme Brosme)

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Cusk (Brosme brosme) Family Gadidae, Cods Common name: cusk Description: Cusk are dark slate to red brown above with yellowish sides and a dirty white underbody. They have an elongated, taper shaped body with a blunt snout and a single barbel on their chin. Their dorsal and anal fins are exceptionally long and they have a rounded tail fin, all of which are bordered with a black stripe that is edged in white. Cusk can grow to a size of about 3 1/2 feet in length and to 30 pounds in weight. Their average size in the waters of the Gulf of Maine, however, is closer to 1 1/2 to 2 1/2 feet in length and 5 to 10 pounds in weight. Where found: offshore Similar Gulf of Maine species: wolffish, eel pout Remarks: Cusk are exclusively bottom dwellers that inhabit moderately deep waters of 60 to 90 feet. They prefer a hard rough substrate made up of rocks or boulders. These fish are solitary in nature and are not particularly abundant. Cusk are excellent table fare, particularly in chowders and stews. Occasionally, anglers will hook onto a cusk while fishing for cod or haddock. Although these fish are considered to be weak and sluggish swimmers, they have a powerful body. Both clams and herring work well as bait when fishing for cusk. Records: MSSAR IGFA AllTackle World Record Fish Illustrations by: Roz Davis Designs, Damariscotta, ME (207) 5632286 With permission, the use of these pictures must state the following: Drawings provided courtesy of the Maine Department of Marine Resources Recreational Fisheries program and the Maine Outdoor Heritage Fund..

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A Concept for Assuring the Quality of Seafoods to Consumers
MFR PAPER 1276 Table I.-The approximate shelf life of cod fillets (Ronalvalll et aI., 1973). Temperalure Approximate OF 0C shelf file (days) 32 0 14 A Concept for Assuring the Quality of 34 1.11 11 37 2.78 8 39 3.89 7 Seafoods to Consumers 41 5.00 6 44 6.67 5 49 9.44 4 56 13.30 3 L. J. RONSIVALLI, C. GORGA, J. D. KAYLOR, and J. H. CARVER at 31°_33°F (-0.56°-0.56°C) is about 2 weeks from the time they are har vested. (The shelf life of a product, in ABSTRACT - For more than a decade numerous surveys of the quality of this case, ends when it becomes unac seafoods at retail counters have resulted in consistent adverse reports, and it has ceptable as a food; that is, the total time been concluded that the unreliability of the quality of seafoods is the major reason it takes for the product to change from why their per capita consumption is so much lower than it is for beef, pork, or Grade A to Grade B to Grade C and then poultry. A concept for insuring the Grade A quality ofseafoods was developed and to the point just before it becomes unac tested in an attempt to demonstrate that the consumption offresh fish will increase ceptable.)' It has been established that when their quality and image are improved. This paper describes the concept, its the shelf life of fresh seafoods is af implementation under federal coordination, and its successful implementation by fected mainly by the temperature at industry which has grown from a pilot operation involving five retail stores and which they are held (Table 1).
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Brosme Brosme
Cusk − Brosme brosme Overall Vulnerability Rank = High Biological Sensitivity = High Climate Exposure = High Data Quality = 67% of scores ≥ 2 Expert Data Expert Scores Plots Scores Quality (Portion by Category) Brosme brosme Low Moderate Stock Status 3.0 0.4 High Other Stressors 1.5 0.8 Very High Population Growth Rate 3.1 1.6 Spawning Cycle 3.0 2.4 Complexity in Reproduction 1.3 1.5 Early Life History Requirements 2.6 0.2 Sensitivity to Ocean Acidification 1.2 1.6 Prey Specialization 1.1 2.4 Habitat Specialization 2.7 2.4 Sensitivity attributes Sensitivity to Temperature 2.0 2.4 Adult Mobility 2.7 2.4 Dispersal & Early Life History 1.8 2.2 Sensitivity Score High Sea Surface Temperature 3.9 3.0 Variability in Sea Surface Temperature 1.0 3.0 Salinity 1.1 3.0 Variability Salinity 1.2 3.0 Air Temperature 1.0 3.0 Variability Air Temperature 1.0 3.0 Precipitation 1.0 3.0 Variability in Precipitation 1.0 3.0 Ocean Acidification 4.0 2.0 Exposure variables Variability in Ocean Acidification 1.0 2.2 Currents 2.1 1.0 Sea Level Rise 1.1 1.5 Exposure Score High Overall Vulnerability Rank High Cusk (Brosme brosme) Overall Climate Vulnerability Rank: High (69% certainty from bootstrap analysis). Climate Exposure: High. Two exposure factors contributed to this score: Ocean Surface Temperature (3.9) and Ocean Acidification (4.0). All life stages of Cusk use marine habitats. Biological Sensitivity: High. Three sensitivity attributes scored above 3.0: Stock Status (3.0), Population Growth Rate (3.1), and Spawning Cycle (3.0).
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Information on the Potential for Recovery of Cusk (Brosme Brosme) in Canadian Waters
Canadian Science Advisory Secretariat (CSAS) Research Document 2018/002 Maritimes Region Information on the Potential for Recovery of Cusk (Brosme brosme) in Canadian Waters L.E. Harris, M. Greenlaw, Q. McCurdy, and D. MacDonald Fisheries and Oceans Canada St. Andrews Biological Station 531 Brandy Cover Road St. Andrews, New Brunswick E5B 2L9 February 2018 Foreword This series documents the scientific basis for the evaluation of aquatic resources and ecosystems in Canada. As such, it addresses the issues of the day in the time frames required and the documents it contains are not intended as definitive statements on the subjects addressed but rather as progress reports on ongoing investigations. Research documents are produced in the official language in which they are provided to the Secretariat. Published by: Fisheries and Oceans Canada Canadian Science Advisory Secretariat 200 Kent Street Ottawa ON K1A 0E6 http://www.dfo-mpo.gc.ca/csas-sccs/ [email protected] © Her Majesty the Queen in Right of Canada, 2018 ISSN 1919-5044 Correct citation for this publication: Harris, L.E., Greenlaw, M., McCurdy, D., and MacDonald, D. 2018. Information on the Potential for Recovery of Cusk (Brosme brosme) in Canadian Waters. DFO Can. Sci. Advis. Sec. Res. Doc. 2018/002. vi + 62 p. TABLE OF CONTENTS ABSTRACT ................................................................................................................................ V RÉSUMÉ .................................................................................................................................
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The Fundy Survey
THE l!'UNDY SURVEY TFffii CUSK FISHEHY by Helen 1. Battle University of Wes t er n Ontario 1931 - 1 Tl ;.~ CUSK FISHERY Cont ents Nomencl a t ur e p . 2 Illustrati ons p. 3 Di s t i n gu ish ing Charact eristies p. 4 ~ e l at i v e I mportance of Fundy Oat oh p. 5 ni s t rihu t i on in Fun ' y r e a p . 8 .1et ;lOci s of Ca pture :p. 11 Fl u ct u a t i on s in t h e ]~ i s h e ry t hly p , 1 2 .n.ymuel p , 13 Ut i l i z a t i on p . 14 Recor ! en d a t i on s p , 1 5 - 1 THE CUSK FI S}~RY Contents Nomenclature p. 2 Illustrations p. 3 Distinguishing Charact eri stics p. 4 Rel a t i v e Importance of Fundy Catch p. 5 Di s t r ibu t i on in PUTIdy Area p. 8 met hods of Capture p. 11 Fluctuati ons in the Fishery Monthl y p. 12 )..nnuaJ. p. 13 Utilizati on p. 14 Becomme ndat i ons r 15 - 2 ... THE CUSK FISHERY Soientifio Name - Brosmius brosme (Mffller) Common Name - Cusk t Tusk t Torsk. This species of fish is generally known as the "Cusk". The terms ~lsk and Torsk while of European origin were apparent ly used in the Fundy region about a century ago t when a well known fishing ground in the Gulf of Maine was called the "Tusk Rock".
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The Cod Family and Its Utilization
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