The supreme quality of skrei
When you first try a glass of good but unfamiliar wine, your instinct isn’t to think about how it’s made. You wonder where it’s from. The place of origin and the type of grape is, in this instance, more meaningful than knowing how the grape juice was pressed, fermented and stored.
Award-winning chef Roy Magne Berglund, whose accolades include numerous Norwegian seafood awards and representing Norway in both the Culinary Olympics and the World Championships, feels the same about cod. The quality of any cod, he explains, depends wholly on where it is from.
"The most important criteria are when and where it’s fished. The ideal conditions for cod are cold, clear waters - that’s where it lives and eats best. This makes an easily recognisable difference in the firmness of its meat and the gloss of its skin, as well as the flavour," Berglund explains.
Looking for all recipes with skrei? Click here