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At the beginning of each year Arctic cod off the frozen north coast of Norway gather in their millions before heading for the Lofoten isles where they breed (400km to the north in the Arctic polar circle). After five years spent in the extremely pure, rich waters of the Barents Sea with its powerful currents they are full of strength and energy, and known as skrei. The difference between skrei and normal coastal cod is that it is larger, with more developed muscles, and finer, denser, dazzling white flesh. Another appreciable advantage of skrei is that it helps protect fish stocks. The region’s cod stocks are the only ones to have actually increased over the past 20 years, whilst the species is endangered everywhere else. Skrei is thus an excellent way to delight clients without giving them a bad conscience. Skrei has been selected as the ‘official’ fish of the international Bocuse d’Or culinary competition thanks to all of these qualities. As one of the chefs, Pascal Proyart of the One-O-One (London) says: “it keeps its shape, is easy to scale, and is an outstanding translucent white colour. I use it for Carpaccio, ceviche or pan-frying. By preparing it with chilli, garlic, lime, shallots and a bit of parsley I consistently have dishes that are full of freshness and flavour.”

http://www.poissons-de-norvege.com/ 
http://www.seafoodfromnorway.com/