The much-anticipated Norwegian skrei season has arrived, with this exclusive whitefish available in the UK until April. Hailed for its delicate flavour and silky texture, this relative of the cod family is a highly prized seasonal delicacy sourced from Norway between January and April.

Skrei’s athletic 1,000km migration from the Barents Sea to its spawning grounds off the coast of northern Norway results in a lean, firm fish, creating a source of rich protein and proving a favourite with chefs for its versatility and dense, flaky, snow-white flesh.

In 2025, the skrei quality was recorded as ‘excellent’ by those at the helm of quality control and saw 2,613 tonnes of skrei exported from Norway at a value of NOK 241 million.

Proud history

Skrei fishing dates back almost a thousand years, and this Arctic cod has enjoyed a long and proud tradition to become one of Norway’s most important fish species. Skrei cod is also carefully managed with catch quotas, to ensure a healthy stock for the future.

The premium whitefish, also referred to as ‘Norwegian winter cod’, undergoes rigorous quality control checks along with gentle handling to maintain high standards. The fish can then be approved for the official ‘Norwegian Skrei’ quality-approved trademark. The trademark and strict rules for quality ensure the origin of the fish and that it is exported in line with the official Norwegian standards for skrei.

These quality checks are overseen by the Skrei Patrol, which operates on behalf of the Norwegian Seafood Council and sales organisation Norges Råfisklag, overseeing correct preparation directly after catch, ensuring the skrei is free from bruising or blemishes, and that it is chilled rapidly to guarantee the highest quality fish.

Jonnette Braathen of the Skrei Patrol looks ahead to the 2026 season: “The quality should be excellent as always – the standard stands firm.”

Conscious consumption

UK chefs extol the virtues of skrei – not just for its firm, dense flesh and versatility, but its quality appeal and sustainable provenance. And with nearly two-thirds (64%) of 18- to 34-year-olds choosing venues based on sustainability – almost triple the figure for those aged 55 and over (23%) – it’s more important than ever that operators are wise to the fishing methods and origin of their seafood.

Seafood from Norway Chef Ambassador Michel Roux sees Norwegian seafood as an ally in his approach to food values. He points to skrei – the “beautiful white, pearly, cod” that he stresses “is not just cod” – as an example of the coming together of unmatched quality and sustainability. “Skrei is a great example of fisheries management in Norway,” he says.

Skrei’s long migratory journey and athletic performance results in a leaner fish than most, with its fat stored in the liver rather than the muscles. One portion of this low-calorie, high-protein fish contains the recommended daily amount of omega-3, and vitamins A and B12, which are linked to a strong immune system, good brain and reproductive health. Skrei also contains selenium and iodine, which act as a powerful antioxidant, as well as offering a range of other health benefits.

Exceptional serves

With a rich history of culinary traditions, skrei is a versatile option prepared and served in a variety of ways – from the traditional Norwegian poached skrei mølje, accompanied by liver, roe and vegetables, to innovative serves incorporating chickpeas, spinach and chorizo. 

Seafood from Norway chef ambassador Simon Hulstone has created inspiring dishes such as skrei with creamed mustard mash, a herb crumb and prawn tartare sauce; and skrei with parsnip puree and a verjus and spring onion butter sauce.

He says: “I’ve worked with Norwegian seafood for over a decade now, and what stands out to me is the consistency in quality – year after year, I know exactly what to expect. Sustainable seafood has huge potential to inspire people, encouraging them to explore different species both at home and when dining out.”

Roux suggests starting with something simple: “My skrei with cannellini beans and chorizo is a really great place to start. The beans are lovely because they soften and pick up all the juices from the chorizo and the fish. But it’s also just a nice, easy bake-in-the-oven kind of recipe where – dare I say! – you can’t really overcook the fish. It’s real comfort food.” 

NSC UK country director Bjørn-Erik Stabell adds: “At a time when more foods are becoming available year-round, skrei has a clear season and we are excited to celebrate it. Chefs and consumers are drawn to seasonal foods and the ‘Norwegian cod king’ is no exception, its exclusive nature highlighted by the fact it is only available between January and April.

“Chefs are choosing to serve Norwegian skrei in order to offer their guests unmatched excellence. With its long migratory journey, skrei cod is Norway’s fittest fish, which is reflected in the exquisite taste and dense, flaky white flesh that chefs are attracted to and consumers are tempted by.”

A season of opportunity

As the 2026 skrei season begins, industry confidence is strong in both the quality of the fish and consumer demand. Skrei’s reliable provenance, strict quality system and centuries-old fishing heritage make it a standout product at a time when sustainability, traceability and authenticity carry more weight than ever.