Even though lower cod quotas continue to shape whitefish supply dynamics in the Barents Sea, Norway’s skrei-fishing season is projected to be excellent this season.
Skrei, a migratory Arctic cod that travels several hundred miles from the Barents Sea to spawn off of Northern Norway between January and April, is prized by chefs for its lean, firm flesh and delicate flavor. Industry quality assurance controls recorded “excellent” skrei quality in 2025, and officials say those standards should be maintained this season.
“The quality should be excellent as always; the standard stands firm,” said Jonnette Braathen of the Skrei Patrol, the authoritative body responsible for overseeing handling, processing, and labeling standards in Norway throughout the season. “The most important task of the Skrei Patrol is to keep a good dialogue with producers, enabling them to make the right decisions when they sort the skrei for packaging.”
The outlook for the 2026 season comes against the backdrop of continued quota reductions for cod in the Barents Sea, driven by stock concerns. The total quota for 2026 has been set at 285,000 metric tons (MT), which is down 16 percent from 2025, with Norway’s share at 139,827 MT. For reference, in 2013, the overall quota stood at a record 1 million MT.
According to Norwegian Seafood Council (NSC) Director of Communications Martin Skaug, the reductions will inevitably affect availability but are essential for long-term stock health.
Lower quotas mean fewer fish in the short term, which can influence availability and price, Skaug told SeafoodSource, but “in the long term, it will also ensure that the stocks remain healthy and that there will be skrei available in the future.”
Skaug pointed out that skrei is not a separate stock from Northeast Arctic cod but rather a quality classification within it. Only cod that meets strict criteria for condition, handling, and timing can carry the official Norwegian Skrei trademark, he explained.
Despite strong demand and premium pricing in key European markets – including Denmark, Spain, and Sweden, along with growing interest from France and Germany – Skaug said there’s no risk of market demand driving overfishing.
“The quotas ensure there are no more landings of skrei than what is agreed upon,” he said. “Even though there is demand for the fish, there won’t be more landings than what has been decided. The quotas are decided based on scientific advice to ensure sustainable management.”
Skaug added that continued international promotion of skrei aligns with Norway’s fisheries management model, rather than conflicting with it.
“Sustainable management of the skrei stock is part of the reason skrei is an excellent product,” he said.
While lower quotas may result in fewer skrei reaching the market, the NSC stressed that volume does not determine quality, as the skrei trademark is governed by fixed standards covering everything from onboard handling to chilling, packaging and transport, overseen by independent third-party controls.
“Maintaining skrei quality entails proper handling all the way from catch to the customer,” Skaug said. "Lower volumes, as a result of lower quotas, might result in fewer skrei being available, but the premium quality stands regardless of that availability.”
According to the NSC, the sustainability message continues to resonate strongly, especially among younger consumers, with nearly two-thirds of 18- to 34-year-olds saying sustainability influences their dining choices, compared to 23 percent of those aged 55 and over.
The NSC added that fishmongers and chefs across Europe also say provenance and stock stability are increasingly central to purchasing decisions.
Overall, for NSC, quota reductions are not seen as a communications challenge but as an opportunity to reinforce trust.
“Seasonality is of course part of the message, along with inspirational content showcasing the versatility and quality of the fish,” Skaug said. “As there are many other seafood species to choose from as well, for example saithe, eating less seafood is not necessary."
