Product description
Strict fishing regulations for skrei
The origin of the term "skrei" lies in the Old Norwegian word "skrida", which means "to wander". Every year, the Skrei travels a distance of 1000 kilometres from the Arctic Barents Sea to the Norwegian Lofoten to spawn. In the months of January to April the catch takes place, and only Skrei-certified companies process it.
Discover the versatility of the delicious loins - almost boneless and delicately cut from the fish's fine back. This exclusive cut, also known as fillet of loin, reveals a first-class texture that comes into its own in oven dishes.
The versatile all-rounder from Norway
Skrei is prized by chefs all over the world for its excellent quality and versatility. Its firm, white meat is a delight as it is suitable for countless cooking methods. Whether fried, grilled, baked in the oven or steamed, the fish always remains tender and juicy. It is an excellent choice for many dishes, from hearty fish soups to elegant fish dishes, and can also be combined with a variety of side dishes and sauces. We like to enjoy fried skrei with asparagus and potato and celery puree.
Want to find out more about skrei? Then take a look at our blog entry on skrei, which contains lots of exciting facts.
Perfect for:
Oven dishes
Your pan
Steamed dishes
Strict fishing regulations for skrei
The origin of the term "skrei" lies in the Old Norwegian word "skrida", which means "to wander". Every year, the Skrei travels a distance of 1000 kilometres from the Arctic Barents Sea to the Norwegian Lofoten to spawn. In the months of January to April the catch takes place, and only Skrei-certified companies process it.
Discover the versatility of the delicious loins - almost boneless and delicately cut from the fish's fine back. This exclusive cut, also known as fillet of loin, reveals a first-class texture that comes into its own in oven dishes.
The versatile all-rounder from Norway
Skrei is prized by chefs all over the world for its excellent quality and versatility. Its firm, white meat is a delight as it is suitable for countless cooking methods. Whether fried, grilled, baked in the oven or steamed, the fish always remains tender and juicy. It is an excellent choice for many dishes, from hearty fish soups to elegant fish dishes, and can also be combined with a variety of side dishes and sauces. We like to enjoy fried skrei with asparagus and potato and celery puree.
Want to find out more about skrei? Then take a look at our blog entry on skrei, which contains lots of exciting facts.
Perfect for:
Oven dishes
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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