KITLIVING
The Norwegians consider
skrei as a special gift from
the seas as it enabled
the Norse people to live
far north in lands which
would otherwise be uninhabitable during
the long, dark winter. Vikings dried the fish
and brought it on voyages as a source of
nutrition used as currency on trade routes.
After years spent growing strong in
the feeding grounds of the Barents Sea,
Norwegian Cod in the prime of life head
southward, returning to the Norwegian
coast spawning grounds in search of a
mate, earning it's nickname of Valentine's
Fish, due to its quest for a mate and the
time of year it arrives, before February.
While more than 400 million Norwegian
Cod migrate each only around 10% of
those caught will qualify for skrei branding,
where the dorsal fin is tagged, the rest
are returned to sea. The Norwegian Cod
fishery is not only the largest, it's also
one of the most organized and strictly
regulated cod stocks in the world. All skrei
is Marine Stewardship Council certified,
with strict catch guidelines that ensure
MAKING CARBS COUNT
a healthy fish population and sound
environmental management.
Cold comfort
Straight from the cold, clear waters of
Northern Norway the skrei season lasts
four-months in the early part of the year
from January to April and is available from
quality fishmongers.
Michelin-star chef Michel Roux Jr
comments on the fish saying, "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."
Thanks to its epic journey through icy
and dark waters, skrei is lean and rich continued over
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. Per fillet (110g),
there's virtually zero fat, zero carbs, and
about 20g of protein.
To be classified as Skrei the fish
needs to be caught fully-grown as a
large mature cod before it has spawned
(approx. five years old). It needs to be
in pristine condition, with no scratches,
bruising or injuries. It's packed by trained
staff within12 hours of being caught
and stored on ice at a temperature
between 0° and 4° Celsius. It's third-party
quality controlled by the Fishery Sales
Organisation and approved sustainable
by Marine Stewardship Council. Whole,
fresh Skrei is required to have the Skrei
brand fastened to the forward dorsal fin