Norwegian Skrei

30 January 2018

This week our evening menu features Norwegian SKREI Cod – but what is it and what makes it so special?

Skrei is a seasonal Norwegian cod only available between January and April. Each year, this migratory cod swims from the Barents Sea to its spawning ground in the cold, clear waters of the Lofoten Islands, located on Norway’s north coast. From undertaking this epic journey, it means the Skrei arrive in prime condition, yielding an amazing taste and texture.

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Only the very best of the Norwegian cod catch is labelled with the SKREI branding, having to meet stringent quality standards. The majority of these delicious fish are caught from small 10-15m vessels and packed within 12 hours to ensure optimum quality and freshness. What’s more, Skrei is MSC certified and therefore 100% sustainable, with a unique and heart-warming provenance story.

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The Norwegians pride themselves on the quality of their produce and the annual Skrei migration is no exception. Fishing is a way of life for Norwegians and each year, this annual phenomenon is met with great excitement and celebration. Skrei is such a revered product it has its own special grading standard. Hundreds of millions of Norwegian cod migrate each year back to its spawning ground of Lofoten, yet only a small percentage of all landed cod will be branded with the special SKREI tag, which is a seal of approval or quality assurance, on its dorsal fin.

To be classified as SKREI the fish needs to be:

  • Caught fully grown – as a large mature cod of at least 5 years of age
  • The skin needs to be immaculate, with no scratches, bruising or injuries
  • Packaged within 12 hours of being caught
  • Stored on ice at a temperature between 0° and 4° Celsius
  • Whole, fresh SKREI is required to have the SKREI brand fastened to the forward dorsal fin and put in a branded SKREI box.

To see our evening menu featuring SKREI click here.

Or to book a table this week to taste this delicious fish – visit our online bookings, call 020 8964 3004 or email us.




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