Skrei Filet auf weißem Teller
Skrei Filet auf weißem Teller
Ganzer Skrei bzw. Kabeljau Fisch auf weißem Hintergrund
Skrei Filet auf weißem Teller
Skrei Filet auf weißem Teller
Skrei Filet länglich auf weißem Teller
Skrei Filet länglich auf weißem Teller
Skrei Filet auf weißem Teller
Skrei Filet auf weißem Teller
Ganzer Skrei bzw. Kabeljau Fisch auf weißem Hintergrund
Skrei Filet auf weißem Teller
Skrei Filet auf weißem Teller
Skrei Filet länglich auf weißem Teller
Skrei Filet länglich auf weißem Teller

Skrei fillet

with skin

8,99 €*

59,93 € / kg

Skrei fillet has a mild yet spicy flavour. The taste is pleasant and slightly salty, while the colour of the meat can vary from a pale white to a bright pink. The texture is firm and meaty, while the bite is tender and juicy. Skrei has a characteristic aroma that can collect in the vacuum bag. This odour quickly dissipates when the fillet is rinsed and then left to rest for a while. This is not a sign of poor quality. Only the best fish are hand-selected and receive the Skrei quality label.

Hand filleted and controlled directly at the source

From the waters of the Lofoten Islands

Snow-white flesh with a firm consistency

Caught with bottom longlines

Strict fishing quotas

Variants:

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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.

Skrei Gebiet Landschaftsfoto in der Barendtsee
honest-catch-skrei-loin-rezeptbild.jpg

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.

Skrei Gebiet Landschaftsfoto in der Barendtsee

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

honest-catch-skrei-loin-rezeptbild.jpg

Ingredients

Variants: 150 g

Ingredients : Cod

Allergens : Fish

Defrosting instructions :

  • The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
  • The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal) 304/72
Fat (g) 0.7
- of which saturated fatty acids (g) 0.1
Carbohydrates (g) 0
- of which sugar (g) 0
Protein (g) 16.4
Salt (g) 0

Origin

Our skrei, with the Latin term Gadus morhua , was caught with hooks and longlines in the northeast Atlantic (FAO 27 II).

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