Only available between January and April each year, Skrei (pronounced Skray) is a migratory cod, which journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway. Fishing is a way of life for many Norwegians and each year, this annual phenomenon is met with great excitement and celebration!
Thanks to its epic journey through icy and dark waters, Skrei is lean and rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food, caught in its prime and in perfect condition. Skrei has firm flesh, with obvious fat lines defining the large bright white flakes which melt away during cooking. The fish can be prepared in a variety of ways and can be enjoyed both raw and cooked.
Skrei has already received high-end acclaim from top chefs, including Michel Roux Jr, Daniel Galmiche and Simon Hulstone, who have all served Skrei in season at their Michelin-starred restaurants. In 2016,culinary heroes including Monica Galetti, Ollie Dabbous and Nieves Barragan Mohacho will also be getting involved. Watch this space!
Michelin-star chef Michel Roux Jr comments:
“Skrei is a versatile ingredient with lean, firm white flesh that lends itself to both modern and classic dishes. The biggest inspiration for me as a chef is seasonality, and that includes the forthcoming Skrei season.”
“The delicate sublime taste of Skrei cod is second to none. It is a truly sustainable fish that with a unique legacy, which adds value to an already extraordinary product. As a chef I always insist on the finest ingredients and Skrei never disappoints. I am proud and honoured to be an Ambassador for what I consider to be one of the finest products of the sea.”