Skrei cod (loin)
  • Skrei cod (loin)
  • Skrei cod (loin)
  • Skrei cod (loin)
  • Skrei cod (loin)
  • Skrei cod (loin)
Skrei cod (loin)
Skrei cod (loin)
Skrei cod (loin)
Skrei cod (loin)
Skrei cod (loin)

Skrei cod (loin)

Whole piece of skrei cod loin without head or bone, notable for its firm, white flesh. Each loin weighs approx. 1 kg.

The loin can be prepared as follows:

  • Whole (ideal for baking in the oven).
  • Cut into portions (loins) of about 200-300 gr. each.

Skrei cod is a nomadic fish, meaning ‘skrei’, from Norway. It migrates from the cold waters of the Barents Sea to the islands of Lofoten and Vesteralen to spawn. It is there that it is sustainably caught in the coldest months of the year, between January and March. Their musculature increases due to the long journey, resulting in their distinctive firm, white and lean meat.

  • Indica cómo te gustaría que te lo enviáramos
Selecciona Quantity
1.3 Kg
1.3 Kg x €18.50 / Kg = €24.05

  • Description
    • Description

    In Norway, the arrival of the skrei cod season is celebrated with jubilation every year, as it has become a highly prized fish in many parts of the world. It is available only during the coldest months of the year, usually between January and April, and fresh has become one of Norway's most sought-after exports.

    It is usually larger than coastal cod, with a firmer texture and whiter, smoother flesh.

    With the arrival of winter, thousands of skrei cod make the journey from the icy waters of the Barents Sea to the warmer waters of Vestfjorden on the northern coast of Norway, where they spawn.

    Naturally for Norway, the sustainability of the species is recognised by WWF (World Wild Fund for Nature) and is MSC (Marine Stewardship Council) certified. They also have a high level of quality control of all the fish that is caught, to ensure that the entire supply chain functions correctly and that the fish retains all its qualities intact until it reaches its destination.

In Norway, the arrival of the skrei cod season is celebrated with jubilation every year, as it has become a highly prized fish in many parts of the world. It is available only during the coldest months of the year, usually between January and April, and fresh has become one of Norway's most sought-after exports.

It is usually larger than coastal cod, with a firmer texture and whiter, smoother flesh.

With the arrival of winter, thousands of skrei cod make the journey from the icy waters of the Barents Sea to the warmer waters of Vestfjorden on the northern coast of Norway, where they spawn.

Naturally for Norway, the sustainability of the species is recognised by WWF (World Wild Fund for Nature) and is MSC (Marine Stewardship Council) certified. They also have a high level of quality control of all the fish that is caught, to ensure that the entire supply chain functions correctly and that the fish retains all its qualities intact until it reaches its destination.

You might also like