📋 Table of Contents
What is Skrei?
Skrei (a Norwegian word meaning "the wanderer") is the name given to Atlantic cod (Gadus morhua) when it makes its annual migration from the Barents Sea to the Lofoten coast (Norway) to spawn between January and April.
During this migration of up to 1,000 km, the cod "trains" its muscles like an athlete, developing firmer muscle, a denser texture, and a more concentrated and intense flavor than sedentary cod.
| Characteristic | Skrei Cod | Standard Cod |
|---|---|---|
| Season | January - April | Year-round |
| Texture | Firm, large flakes | Softer, less defined |
| Flavor | Intense, sweet, mineral | Mild, neutral |
| Certification | Protected Skrei® seal | No specific designation |
| Price | 20-40% higher | Market standard |
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Highest quality cod selected for Bacalalo. When seasonal Skrei is not available, this is the best alternative on the market.
View product →Differences with regular cod
Skrei has a protected quality seal (like Ibérico has a designation of origin). To receive the official Skrei® label, the cod must:
- Be wild Gadus morhua, caught in Lofoten between January and April
- Be processed and fresh (not frozen) within the first 12 hours
- Pass quality controls by the Norwegian Seafood Council
- Have a minimum weight of 3kg
Season and availability
Skrei is only available fresh from January to April. Out of season, it is only found frozen (losing some of its exceptionality). The peak season is February-March. If you see fresh Skrei at a fishmonger or restaurant outside this period, it's impossible for it to be authentic Skrei.
How to cook Skrei
The quality of Skrei does not require complicated preparations. The best ways:
- Pan-fried with crispy skin: let the skin become crispy, the inside juicy
- Steamed: the preparation that best respects its texture and flavor
- Confit in EVOO: 40-45°C for 15 min, resulting in a silky texture
- Avoid long stews or preparations that mask its unique flavor
Frequently asked questions about Skrei cod
Is Skrei worth the extra cost?
Does Skrei need to be desalted?
What is the difference between Skrei and cod from Iceland or Faroe?
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