Top catch Skrei
Why you should look out for this super-fresh fish
Skrei is the new fish on the block. A type of migratory Atlantic cod (the name means ‘wanderer’ in Norse), it’s only available for a limited time, caught off the coast of Norway between January and April as it migrates from the Barents sea to the warmer waters around the Lofoten islands to spawn. In February, Good Food flew to northern Norway to join a fishing trip and try skrei for ourselves. In Norway, every part of the fish, from the liver to the stomach, is traditionally eaten in a dish called mølje, the ‘tongue’ (or throat) of the cod is also a delicacy as are the cheeks, which are sold as separate cuts. Skrei are lean and much of their fat is stored in their liver, which is cooked simply in water. It has a texture like butter, while the flesh is firm and flakes beautifully. Only 10 per cent of the 400 million or so migrating cod are allowed to be tagged as skrei, and then only if they tick several boxes: they must be fully grown (about five years old ), caught in a specified place, be undamaged and packed within 12 hours of being caught – the one pictured above didn't make the grade. Look out for skrei now – you’ll find it at good fishmongers and restaurants. For more information, visit fromnorway.com.
A firm, flaky fish, we ate it simply with boiled potatoes and finely chopped raw onion