Skrei, which is only available from January to April, has been a delicacy in Norway for many years.Skrei, which is only available from January to April, has been a delicacy in Norway for many years.

Skrei season is on

Last updated: 28/01/2016 // From January to April, the Norwegian cod each year returns from the Barents Sea back to its birthplace on the Northern coast of Norway, where the fish spawn in the icy sea. This time of the year the cod is called skrei – and skrei is what the fuss is all about.

In fact, skrei a protected label with stringent quality standards, which have to be met if the fish is to be labelled with the prize dorsal fin skrei tag. Another factor that adds to the skrei’s exclusivity is the fact that skrei season only lasts from January to April.

Skrei has been a delicacy in Norway for many years. The fish is in now gaining a more widespread reputation and is in high demand outside of Norway. One of the skrei- ambassadors, Chef Michel Roux Jr., says, “I am proud and honoured to be an Ambassador for what I consider to be one of the finest products of the sea”. Further, Roux Jr. claims that “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”. The skrei is famous for its firm flesh with obvious fat lines defining the large bright white flakes, which melts away during the cooking. You can enjoy the skrei both raw and cooked. The traditional Norwegian way of preparing the fish is to poach the fish, liver and roe in lightly salted water and serve it with boiled potatoes. This dish is called “skreimølje”.

Dinner time

On Tuesday 19 January, the Embassy hosted a Seafood Summit organised by the Norwegian Seafood Council. Among the guests were Norwegian suppliers and British buyers, chefs and industry leaders.

Wednesday 20 January 2016, the embassy and the Norwegian Seafood Council marked the beginning of the official skrei season. Ambassador Mona Juul hosted a dinner in her residence in Palace Green. Among the prominent guests were skrei-ambassador Michel Roux Jr. Other guests who attended the celebratory dinner were industry leaders and leading chefs including José Pizzaro, Daniel Galmiche and Pascal Aussignac. Michelin-Starred Chef Simon Hulstone, who is an advocate of Norwegian skrei, created the menu. From the dinner at the residence: Michel Roux Jr., Chef Simon Hulstone and Lee Fawsitt

From the dinner at the residence: Michel Roux Jr., Chef Simon Hulstone and Daniel Galmiche. Photo: Norwegian Seafood Council. 

From the dinner.

Photo: Norwegian Seafood Council

Read more about skrei here:
http://www.seafoodfromnorway.co.uk/  


Source: Kaja-Elisabeth Dypvik   |   Bookmark and Share