Seasonal Skrei on Culinary Migration Across Markets

Skrei cod is famous for its long migration from the Barents Sea to the coast of Norway. Caught only seasonally from January to April, this exclusive fish continues its journey after the catch, being served by chefs all across Europe.

January will see the return of the much-anticipated Norwegian skrei season. Hailed for its delicate flavour and silky texture, skrei is a seasonal delicacy sourced only in a limited period.

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 and saw 2,613 tonnes of skrei exported from Norway at a value of NOK 241 million.

To read more, please visit Norwegian Seafood Council.