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Skrei is another name for cod, the largest commodity in the Norwegian fish industry. However, Skrei is way better than cod

Skrei season starts earlier than expected

Click on the flag for more information about Norway NORWAY
Thursday, January 23, 2020, 00:00 (GMT + 9)

  • This year the most gourmet cod has started its journey to the shores of Norway and to Spanish fishmongers sooner than expected
  • The Skrei is one of the most sustainable fish that can be eaten, as recognized by the WWF and certified by the Marine Stewardship Council (MSC)

Photo: Seafood From Norway

The Skrei, the Norwegian gourmet, wild and seasonal cod is now available in Spanish fishmongers and distribution chains. This year, the Skrei has begun its journey before from the cold waters of the Barents Sea to the Norwegian coasts and that is why the season has advanced, since normally until the beginning of February this delicacy cannot be enjoyed in Spain.

“The incredible and rough nature of the Norwegian Sea and further north, from where the Skrei comes, are the ones that get such a special cod, but at the same time make it difficult to predict the date on which the Skrei will reach Spain. This year, after eight months of waiting, we can already enjoy it at home or in the restaurants that include it in their seasonal menu,” says Bjorn Erik Stabell, director of the Norwegian Sea Products Council.

From January to April, Atlantic cod populations travel from the Barents Sea to the shores of northern Norway, where the Gulf Stream - a warm water marine river that borders the coast - heats the water to more bearable temperatures, to spawn in the same place where they were born. Of all of them, only a few fish, those that meet the highest quality standards, will earn the Skrei seal.

However, when it comes to wild fishing, there are many factors that do not allow us to know the exact date when the fishing boat nets will be filled with this nomad of the sea that swims thousands of kilometers, which gives it that characteristic firm and juicy texture, and that has earned a place among lovers of gastronomy in Spain.

Photo: Seafood From Norway

Until the first schools on the Norwegian coasts are detected, you can't go fishing, and nobody knows when the Skrei will appear on the Norwegian coasts, that's why there is a cause for celebration. In addition, weather conditions are a fundamental condition for fishing in all parts of the world, but especially in extreme climates such as those in the areas of Norway, beyond the Arctic circle, where the Skrei is fished. There the temperatures at this time of the year reach several degrees below zero and the storms prevent boats to go fishing, taking into account that the fishing of the Skrei is done by small local fishing boats. Both ships and nets cannot exceed a certain size and are controlled by a strict quota system for the season. These measures, among others, guarantee the sustainability of fishing and make Skrei one of the most sustainable fisheries, recognized by WWF and certified by the Marine Stewardship Council  (MSC).

Once it reaches the port, the Skrei is processed. In Norway, the liver and tongues ​​are very popular, but in Spain arrives whole, fresh and headless in just three or four ays from fishing, and following a rigorous quality and safety control.

Photo: Seafood From Norway

The Skrei seal guarantees that it is a cod of more than 3 kg, that it is cleaned and eviscerated the same day of its capture, that between the fishing and its packaging for shipment no more than 12 hours have passed, that it is refrigerated between 0º C - 2º C throughout the value chain, which is labeled with a maximum shelf life of 12 days from the date of packaging and which has been caught between January 1 and April 30, in the natural spawning areas for the Skrei in the area Economic Norway in a controlled and sustainable way.

editorial@fis.com
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