Making Carbs Count

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

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