Have you tried the delicious Norwegian Skrei cod that we have on our counter at the moment? Only in season from January to April, this magnificent fish spends most of its life in the cold but nutritious waters of the Barents Sea before travelling thousands of miles to spawn on the Northern coast of Norway. Skrei comes from the Norse word ‘skrida’ which means to wander or walk and the migratory journey of Skrei gives it a delicious bright white flesh. Not only does this fish come from the well managed fish stocks but Skrei cod is also one of the world’s healthiest whitefish, with one portion of Skrei providing the recommended daily intake of omega-3 fatty acids.
Only the very best of the fresh Norwegian cod catch (10-13%) will be labelled as Quality Skrei, having to meet stringent quality standards, however no fish that are caught are wasted; an exemplary example of the Norwegian fisheries management system – Norway banned discards over 27 years ago. Norwegian fishing is a perfect example of man working closely with the environment – all Norwegian cod is MSC certified and the Barents Sea provides Norwegians with the largest growing cod stock in the world.
Thanks to its epic journey through icy and dark waters, Skrei is lean and rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food, caught in its prime and in perfect condition. Quality-Labelled 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.
Top Skrei Cooking Tips from Ambassador Michel Roux Jr:
- To Pan-fry Skrei: “Make sure the Skrei is dry and the pan very hot. Add a little vegetable oil to the pan and carefully place the seasoned fish in the pan. Once lightly seared, then add lots of butter and baste with frothy bubbling butter. To test if cooked use a skewer, it should go through the fish easily.”
- To Poach Skrei: “To poach Skrei perfectly, rule nº1 is to quickly bring the poaching liquid to the boil then turn down the heat to a very gentle simmer for the rest of the cooking duration, otherwise the fish will be tough and dry”
Do try out Michel Roux Jr’s delicious dish of Stewed Skrei Cod with Cannellini Beans and Chorizo and pop in to get your Skrei cod from us today!
Prep: 20 mins (plus 5 hours minimum soaking time for beans)
Cook: 1hr 25mins
3 thick Norwegian Skrei fillets (deboned and skinned) (available in our Harrogate & Ilkley stores)
175g cooking chorizo
2 small white onions, sliced
2 garlic cloves, sliced
70g cavolo nero, roughly chopped
125g cherry tomatoes, quartered
1 sprig thyme
200ml fish stock
2 tbsp olive oil
For the cannellini beans (best prepared the day before):
240g dried cannellini beans
1 carrot, peeled
1 tsp sea salt
Salt and pepper
Prepare the beans (ideally the day before): Soak the beans in cold water for at least 5 hours. Once doubled in size, drain and rinse. Place in a large pan with the veggies, season and cover with cold water. Bring to the boil, scoop off any foam and reduce heat to a gentle simmer. Cover pan and cook for approximately 1 hour, adding more water if it gets too low. Once tender, strain and discard the cooked carrot and shallot.
Slice the chorizo in bitesize morsels. Sear in a frying pan over med-high heat for 3 minutes on each side (no fat needed). Remove chorizo from pan and set aside on kitchen paper.
Use the fat left in pan to sear the onions, garlic and cavolo nero. Cook for about 4 minutes until tender. Then add the tomatoes and cook for a further 5 minutes until softened.
Finally, add the cooked beans, chorizo, thyme and stock together with the Skrei. Reduce heat to a gentle simmer and cook for approximately 8 minutes. Season to taste and discard the sprig of thyme before serving.
To serve: Take the dish straight to the table for everyone to tuck into, topping a good bed of the stew with a chunky Skrei cod fillet.
For more information and recipe for Skrei cod, please visit: