Norway has a long and proud seafaring heritage stretching back thousands of years, and its people have rightly earned a reputation for harvesting some of the finest seafood in the world. But every winter, a miracle happens off Norway’s northern reaches, which gives its fishing communities – and seafood lovers everywhere – particular cause for celebration.
Between January and April, Skrei returns from the Barents Sea to its spawning grounds. It’s a long and epic journey through tough waters that yields amazingly succulent and flavoursome white flesh. It’s an incredible product that, when cooked with care, will delight your dinner guests. This is Norwegian cod at its very best.
What makes Skrei so unique?
Skrei is a special fish because its flesh is beautifully white, light and lean. Thanks to its long swim in crystal clear waters, it has firm flakes and a clean, delicate and silky smooth flavour.
The Norwegian Miracle
The arrival of Skrei each year enabled Norwegians to live in the northern territories where other food sources were scarce. For this reason it's known affectionately as the "Norwegian Miracle". It's also known as the "Valentine's Fish", because it spends its entire life preparing for its long journey to breeding grounds.
Skrei is such a versatile ingredient. It can be prepared in brine, fried, baked, poached or cooked in a shallow broth. However, this fish has had been on an incredible journey before it reaches your kitchen – so don’t over cook it! Your portion is ready to eat when its core temperature reaches 38°C.