It has firm, flaky flesh with no small bones, only large ones. The flesh absorbs other flavours well.
A whole, undressed fish can weigh up to 10 pounds (4 kg.) It is usually sold already trimmed.
Stocks of Huss in the ocean are declining.
Cooking Tips
Cut off the tail and all fins. At the back of the head, there is a V shape. Cut on either side of the V (which will expose the backbone), then cut the head off. Starting at the head, tear the skin off. Cut along the backbone, and remove the fillet of meat on one side. Turn the fish over, and cut away the other fillet.
Substitutes
Coley, Whiting, Skate, Monkfish, Pollack, Hoki
Equivalents
A 5 pound (2.2 kg) fish will yield 2 fillets just over half a pound each (about 300g).