Tusk is caught all year round and prefers rock bottom from 100-1000 m at the Continental shelf and – slope, from Irland to Iceland, in Kategat and Skagerak, Western Barents Sea and the North West Atlantic. The Tusk spawns april-June with main spawning areas at the coast of south and mid Norway, south and southwest of the Faroe Islands and Iceland.
Tusk is mainly caught by longline, but also some by bottom trawl.
It resembles ling in terms of the body, but is slightly plumper and has a single, continuous dorsal fin, and has firm white meat that tastes a little like lobster. It is sold fresh, frozen, dried and salted(Klipfish).
Tusk is a lean Fish and is and excellent Source of protein as well as providing plenty of vitamin B12, pyridoxine and selenium.