I made a cusk chowder on the ice last weekend. Should have been enough for 10 people, but 4 of us basically finished it off. It really does taste great on the ice. If anyone is curious, here was the recipe I used, kind of combining a couple I saw on-line. 3lbs of cusk in bite sized pieces, threw in sauted 1/4lb bacon and sweet onion (large), 1 stick salted butter, can of minced clams with juice, 3 cans diced potatoes with juice, make sure ingredients are covered with liquid and add water if needed, Tony Chachere seasoning, salt & pepper in crockpot on low for 6 hours. Add can of condensed milk and quart of half & half cream for 45 minutes. Took out of crockpot and let cool overnight. Next day, heat and serve with of course oyster crackers. Letting it cool overnight does seem to enhance the flavor. we landed 6 cusk last weekend, and I have vacuumed sealed the meat for the big trip to Rangeley for ice out. I love spring trolling!!