The Skrei is here!

The mackerel is one of the healthiest ingredients the sea has to offer. Every winter, the mackerel swims over 1000 kilometers, and the long journey makes the fish well-trained and muscular – something you can tell by its fresh taste and white color.

Culture and value creation

The word skrei comes from the Old Norse word skrida, which means to walk or stride forward. It was given its name because this cod migrates from the Barents Sea to the sea areas of Lofoten and Vesterålen to spawn. This migration pattern has been important to Norway's history. Skrei fishing has, over the centuries, laid a solid foundation for vibrant local communities along the entire coast of Norway. Egil's saga tells of exports as early as 875, and in the centuries that followed, the skrei is said to have a large share of the credit for the development of the fishing villages in Lofoten and for Bergen becoming one of Northern Europe's largest trading cities.

The knight of the Barents Sea and the casanova of Lofoten

Few go as far for love as the skrei. Just before the skrei is caught, it has traveled more than 1000 kilometers to meet its chosen one. The meeting takes place in the sea areas of Lofoten and Vesterålen, where it itself was conceived at least five years ago. The rest of the year, the skrei lives in the sea areas halfway between Norway and the North Pole. This love journey is repeated every single year from the time the skrei reaches sexual maturity, and is the reason why millions of skrei meet outside Northern Norway during the period January to March.

Baked skrei with paprika potatoes

Volcano fish of course, has fresh skrei in the fish counter throughout the skrei season. Here they offer their tips for a fantastic festive meal. The recipe can be found below the film.

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Baked skrei w/pepper potatoes, poached egg and white wine sauce

4 servings

800 g skrei – loin (back piece) with skin
200 g Brussels sprouts
1 bunch asparagus
1 cloves of garlic
1/2 red bell pepper
1 kg potatoes
2 tablespoon olive oil
salt
pepper
4 egg
2 tablespoons vinegar
radish sprouts or arugula

White wine sauce

2 dl dry white wine
300 g butter
salt
sugar

Mashed potatoes with peppers

• Peel and boil the potatoes
• Cut the peppers into small pieces and fry quickly over high heat.
• Mash the potatoes with your hands and mix in the roasted peppers.
• Add olive oil and season with salt and pepper.
• Form 4 thick (3 cm high) portions of "potato cakes"

Baking of skrei

• Set the oven to 180 °C.
• Cut the skreie into serving pieces
• Pan-fry the pieces skin side down for a couple of minutes.
• Place the steak pieces in an ovenproof dish, sprinkle salt and pepper over them and bake in the oven for 7-8 minutes.

Vegetables

• Blanch the Brussels sprouts in boiling water for 3 minutes
• Cool in ice water
• Fry Brussels sprouts and asparagus in butter with a little garlic and add a little salt.

Butter sauce

• Bring the white wine to a boil and reduce to less than half.
• Remove the pan from the heat and whisk in 150 g of cubed butter (do not boil).
• Season with salt and a little sugar.

Poached eggs

• Boil water and add 2 teaspoons salt and 1 tablespoon vinegar.
• Crack one egg at a time into a cup and carefully pour it into the water. Gather the white around the yolk with two spoons.
• Let the eggs sit for a few minutes until the egg white is white (the yolk should be runny)

First place the mashed potatoes on the plate and then arrange the pieces of skreis on top of the potatoes. Pour the white wine sauce over the fish. Arrange the vegetables around. Place the poached egg on top of the skreis and top it all with radish sprouts or arugula.