Product description
The term skrei comes from the Old Norwegian "skrida", which means "to wander". Every year, the skrei migrate 1000 kilometers from the Arctic Barents Sea to the Norwegian Lofoten Islands to spawn. It is caught there from January to April and processed exclusively by Skrei-certified companies.
The fillet is known for its tenderness and leanness. It is well suited for preparations where the tenderness of the fish is paramount, such as gentle frying or cooking methods. Skrei is appreciated by chefs all over the world for its excellent quality and versatility.
To keep the fillet tender and juicy, it should be gently fried, grilled or steamed. For example, the fine, lean meat is great as Cod from the oven with a butter-lemon sauce and peas or as a fried skrei with green asparagus and puree.
Perfect for:
Citus-Herb-Crusts
Your pan
Steamed dishes
The term skrei comes from the Old Norwegian "skrida", which means "to wander". Every year, the skrei migrate 1000 kilometers from the Arctic Barents Sea to the Norwegian Lofoten Islands to spawn. It is caught there from January to April and processed exclusively by Skrei-certified companies.
The fillet is known for its tenderness and leanness. It is well suited for preparations where the tenderness of the fish is paramount, such as gentle frying or cooking methods. Skrei is appreciated by chefs all over the world for its excellent quality and versatility.
To keep the fillet tender and juicy, it should be gently fried, grilled or steamed. For example, the fine, lean meat is great as Cod from the oven with a butter-lemon sauce and peas or as a fried skrei with green asparagus and puree.
Perfect for:
Citus-Herb-Crusts
Your pan
Steamed dishes
Ingredients
Origin
Our skrei, with the Latin term Gadus morhua , was caught with hooks and longlines in the northeast Atlantic (FAO 27 II).
Packing & Shipping
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