INDUSTRY ANTICIPATES ‘EXCELLENT’ SKREI QUALITY AS SEASON KICKS OFF IN NORWAY

Industry anticipates ‘excellent’ skrei quality as season kicks off in Norway. The Skrei Patrol outlines expectations for 2026, while seafood specialists extol the virtues of this seasonal delicacy

January will see the return of the much-anticipated Norwegian skrei season. 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 lengthy 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 globally 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. The largest export markets for Norwegian skrei last year were Denmark, Spain and Sweden, with France and Germany also showing a strong preference for the seasonal fish. These European countries’ urge to showcase skrei according to their own culinary traditions prove its migration doesn’t stop once it’s been caught.

Proud history and quality control

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.

The guaranteed quality is reviewed through system and product controls carried out by an independent third party.

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. The Patrol monitors packaging throughout the season, as well as inspecting facilities and transport hubs.

Jonnette Braathen of the Skrei Patrol looks ahead to the 2026 season:

“The quality should be excellent as always – the standard stands firm. The most important task of the Skrei Patrol is to keep a good dialogue with the producers, enabling them to make the right decisions when they sort the skrei for packaging with the label.”

Conscious consumption

Seafood experts 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.

According to Eulalie Rus, a fishmonger in L’Isle-sur-la-Sorgue in Provence, France:

“Consumers today are increasingly attentive to the origin, fishing method, and production conditions. When customers learn that skrei comes from a globally recognized sustainable fishery, it reinforces their confidence and enhances their choice.”

Renowned chef Michel Roux also 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.

At chef Ralf Harms’ Fischkochstudio in Bremerhaven, Germany, participants are often inquisitive about the origin of the ingredients provided. “They ask about certifications or prefer fish caught from stable stocks,” he says.

Skrei’s long migratory journey 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.

Culinary migration

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

This premium, high-quality whitefish is a sought-after delicacy thanks to its unique taste and compelling story.

In terms of preparation and cooking, skrei’s versatility is a winning attribute for global chefs. In Spain – one of skrei’s biggest exporters – chef Pepa Muñoz of El Qüenco de Pepa in Madrid believes the Norwegian winter cod to be “one of the highest quality and most versatile fish available”, as well as fitting “perfectly with the healthy Atlantic and Mediterranean diets”.

She adds:

“Skrei is ideal for creating extraordinary and healthy dishes – baked, grilled, sautéed, stewed or with just a touch of steam, almost raw, because it needs little else.” 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.”

In Germany, Harms at Fischkochstudio finds guests can be led by food trends and are often drawn to dishes featuring raw skrei, such as ceviche and skrei tartare. Skrei fillet gratin, with fig, goats’ cheese and honey, is also popular.

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.