Skrei is a much loved Norwegian delicacy. Skrei must be caught fully grown and meet the strict quality standards to be labelled as such. This source of cod is a sustainable one and most of the Skrei are line caught. You can read more about Skrei via an article from Hugh’s Fish Fight here.
I didn’t want to mess around and over complicate this delicate fish so I cooked it very simply. I fried a piece in a little olive oil and butter only flipping it once to prevent it breaking up.
When the cod was almost ready I added a little extra butter, some salt and pepper and a small handful of parsley to make a quick sauce.
As I’m no expert in cooking fish I was really pleased how this turned out. The cod was lovely and thick, nice and firm, but fell apart with the slightest nudge from a fork. The flakes that it fell into were huge and you could see the texture of the flesh really clearly. The simple butter and parsley sauce worked a treat as it didn’t distract from the flavour of the cod itself. If you would like to try it for yourself it’s only available between January and April each year and you can get it from Harrods, Booths or ask your local fishmonger.
Thank you to Bray Leino for the Skrei samples. All opinions expressed are my own.