SKREI® is only available from January to April, and is considered a superior culinary delicacy. This migratory cod completes an annual journey of thousands of miles, from the Barents Sea through icy dark waters, arriving at Norway’s beautiful Lofoten Islands; where it is caught in its prime and in perfect condition. Thanks to this epic journey, SKREI® boasts a lean, translucent white firm flesh, making it an incredibly versatile ingredient. It is also a healthy and wholesome food, rich in protein, vitamins and minerals.
Hundreds of millions of Norwegian cod migrate each year, yet only a small percentage of all landed cod will be branded with the special SKREI® tag, which acts as a seal of approval and quality assurance, on its dorsal fin. The Norwegians pride themselves on the quality of their fish and the annual SKREI® migration is no exception. Fishing is a way of life for many Norwegians and each year, this annual phenomenon is met with great excitement and celebration.
Norway has gone to extensive lengths to ensure the longevity and quality of the SKREI® supply. No fish that are caught are wasted; as Norway banned discards over 27 years ago. Today, the cod fishery is not only the largest; it’s also one of the most organised and strictly regulated stocks in the world. So chefs, patrons and diners can rest assured that they are enjoying a sustainable cod of the highest quality.
“SKREI® is a versatile ingredient with lean, firm white flesh that lends itself to both modern and classic dishes,” explains Michelin-star chef Michel Roux Jr. “The biggest inspiration for me is seasonality, and that includes the SKREI® season.”
“The delicate sublime taste of SKREI® cod is second to none. It is a truly sustainable fish 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.”
“SKREI® season is always a very exciting time of year for everyone in Norway and the fishing tradition goes back thousands of years”, explains Jack-Robert Moller, The UK Director for the Norwegian Seafood Council. “SKREI is of superior quality, it is sustainably fished and has a beautiful story. We are seeing a huge growth in its popularity across Europe year-on-year and we are delighted to share this much loved delicacy with the UK’s best restaurants.”
SKREI® is only available between January and April. To enjoy this Norwegian delicacy, ask for SKREI® at your fishmonger or favourite restaurant. For further details, visit