Only for a short time

When the cod from the Arctic Ocean arrives in the fishing grounds off the Norwegian Lofoten Islands, the local fishermen are delighted. A short but potentially very profitable fishing season begins.

From December to April, the cod comes from the Arctic Ocean to spawn in the waters of Norway. From there, it is either quickly transported to the fish trade as fresh fish or it is salted, dried and ends up as bacalhau in a delicious dish in a restaurant in Portugal or Brazil.

Even the Vikings celebrated with joy when the first shoals of cod were seen in the bays of Norway, because they appreciated the white-fleshed, delicious fish just as much as GloriousMe.

The Norwegian winter chum salmon is called skrei. The muscular loins of the fish (skrei lions) provide a very high fish fillet that tastes delicious when grilled in the oven or pan. It’s actually far too good to make industrial fish sticks from it, where only the breading has any flavor.

Skrei © Alamy Stock Photo

Only genuine from Norway

Cod can also be found in other sea areas. Originating from the cod family, it can also be fished commercially in the Baltic Sea. In 2018, the German Angling Association named it Fish of the Year. Not because the association was so enthusiastic about this fish, but to draw attention to overfishing. Even then, cod was hardly to be found in the Baltic Sea.

There are many reasons for this, ranging from the introduction of excessive amounts of fertilizer from agriculture into the sea, the rise in sea temperature, unfair fishing methods used by some fleets, etc.

The smart Norwegians have introduced strict rules on the methods that may be used to fish for skrei. These regulations, which stipulate fishing with lines – for a modern medium-sized fishing boat this means around 400 lines – are not only documented, but are also checked daily by the Norwegian Coastal Patrol.

Further strict guidelines on further processing after the catch ensure the best possible fish quality.

Salt and fat only

The skrei has made an arduous journey from the Baring Sea to Norway. Its flesh is bright white, muscular (hence the flakes so prized by every fish lover) and so tasty that we prefer to just add Maldon salt to the skin, store it on a kitchen towel in the fridge for a few hours and then fry it crispy on the skin in a Japanese pan.

Add some natural lemon and Japanese rice and you have a delicious dish with lots of omega 3 fatty acids and flavor.

If multitasking is required, the skrei loins can also be braised in the oven for 10 – maximum 15 minutes at a high oven temperature, depending on the thickness.

Basically anything goes well with it, rice, fresh white bread, almost any vegetable such as leeks or beans, or a combination of both, a pearl barley risotto or delicious mashed potatoes. The star of the plate is the skrei.

See Also

YUZU – CHEF’S FAVORITE AT HOME

A white wine that, like the skrei in the cold sea, had to assert itself in heavy rock and cool temperatures (cold climate wine) and was able to develop clarity and minerality under the supervision of a good winemaker. That’s all you need with fish

Not only on Friday

In the days before working from home, Friday was a popular day for fish and chips in England. The hard week was over, everyone had a favorite fishmonger and a fish and chips wrapped in paper with a good dose of vinegar on it was the perfect start to the weekend.

Cod and especially skrei, also known as cod, provide the best possible fish for this.

Meanwhile, fish and chips are reserved in the restaurant and if you enjoy the traditional dish in a sports bar, you might see Erling Braut Haaland on the screen turning chances into goals for Manchester City.

Incidentally, Erling Haaland is the official ambassador for fish from Norway. We can’t promise you that you will become a celebrated professional footballer after eating skrei – but you will definitely enjoy an excellent meal.

Cover photo Lofoten © Alamy Stock Photo