Skrei Loin auf weißem Teller
Skrei Loin Detail auf weißem Teller
Skrei ganzer Fisch auf hellgrauem Hintergrund
Skrei Loin auf weißem Teller
Skrei Loin Fleisch Detailaufnahme auf weißem Hintergrundf
Skrei Loin Detailaufnahme auf weißem Teller
Skrei Loin auf weißem Teller
Skrei Loin Detail auf weißem Teller
Skrei ganzer Fisch auf hellgrauem Hintergrund
Skrei Loin auf weißem Teller
Skrei Loin Fleisch Detailaufnahme auf weißem Hintergrundf
Skrei Loin Detailaufnahme auf weißem Teller

Skrei Loin

with skin

36,99 €*

52,84 € / kg

The loin of Norwegian cod, traditionally called Skrei, is characterized by firm, lean meat and a tender, juicy bite. The colour varies from snow-white to a light pink. With the portion size ideal for celebrations or family dinners. Only the best fish receive the Skrei quality label.

From the waters of the Lofoten Islands

Snow-white meat with firm consistency

Finest back fillet

Strict catch quotas

Caught with bottom longlines

Variants:

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Product description

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.

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

Skrei is prized by chefs all over the world for its outstanding quality and versatility.  

 

With its firm, white meat, Norwegian cod is a real all-rounder. It can be fried, baked, grilled or steamed and is a popular ingredient in many dishes such as fish soups or as the main ingredient in a fish dish. If you are looking for a recipe, try cod with lemon-butter sauce and peas.

 

Perfectly suited for: 

Oven dishes

Citrus-Herb-Crusts

Your pan

Steamed dishes

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.

Skrei Gebiet Landschaftsfoto in der Barendtsee

Skrei is prized by chefs all over the world for its outstanding quality and versatility.  

 

With its firm, white meat, Norwegian cod is a real all-rounder. It can be fried, baked, grilled or steamed and is a popular ingredient in many dishes such as fish soups or as the main ingredient in a fish dish. If you are looking for a recipe, try cod with lemon-butter sauce and peas.

 

Perfectly suited for: 

Oven dishes

Citrus-Herb-Crusts

Your pan

Steamed dishes

honest-catch-skrei-loin-rezeptbild.jpg

Ingredients

Variants: 150 g | 700 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 thaw 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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