The Norwegian Seafood Council held an event last week to introduce Norwegian Skrei, a seasonal Norwegian cod, to the U.S. market.
The event, held at Back Forty West in New York gathered chefs from New York’s top seafood and sustainable restaurants. The council presented an in-depth look at Norwegian Skrei, including its origin, unique properties and sustainability practices, as well as cooking techniques and recipes.
Norwegian Skrei™ is renowned for its white, lean, flaky meat and delicate flavor in addition, the species’ liver, roe and tongue are also highly sought after.
Norwegian Skrei™ is a premium quality cod that is only available between January and April. To be classified as Norwegian Skrei™, the fish needs to be caught fully-grown from the traditional spawning grounds along the northern Norwegian coastline and must be in immaculate condition. The fish is also certified sustainable by the Marine Stewardship Council.
