There is a special type of cod making its way to fine dining restaurants and fishmongers across the UK this winter to satisfy our love for all things Scandi. Caught straight from the cold, clear waters of Norway’s beautiful Lofoten Islands, Skrei is of exceptional quality and a much loved Norwegian delicacy, now firmly supported by some of the most respected chefs in the UK, including Michel Roux Jr.

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!

Skrei is such a revered product in Norway that it has its own grading standard. Hundreds of millions of Norwegian cod migrate each year back to their spawning ground of Lofoten, yet only a small percentage of all landed cod will be branded with the prized dorsal fin Skrei tag, which acts almost like a seal of approval or quality assurance. It is only the very best of this migratory cod qualifies for the Skrei branding, having to meet stringent quality standards.

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. Come January 2016, some of Britains finest and most treasured chefs including Michel Roux Jr, Monica Galetti, Ollie Dabbous and Nieves Barragan Mohacho, the force behind Britain’s best restaurant* Barrafina, will be travelling out to the island of Sommarøy to see, catch and cook Skrei from source before bringing their inspiration back to their restaurant tables for us all to enjoy in the first few months of the New Year. 

Get involved on @NorwaySeafood #skrei2016

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.”

*Barrafina Adelaide Street was awarded National Restaurant of the year in the 2015 National Restaurant Awards