Top catch Skrei

Why you should look out for this su­per-fresh fish

BBC Good Food - - Update -

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

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