Skrei, February 23 – March 22
Only the best migrating Norwegian cod are classified as ultra-premium skrei. Once fully grown, skrei migrates from the Barents Sea to the coast from January-April to spawn. Small fishing vessels catch and handle the fish according to rigorous quality standards so it remains in immaculate condition. It’s available for a few short months each year and loved the world over for its delicate and flaky meat.
From the Norse word for “wanderer,” skrei is a true culinary delicacy. It has a firm consistency and the meat is very white, light and lean. The fish’s silky-smooth flavor and clean taste comes from swimming in the cold, pristine waters of Norway.
We will feature a skrei entrée in participating locations:
Roasted Skrei with sweet pea mash, bacon shallot vinaigrette, rainbow carrot salad