Summary: Skrei is the seasonal fresh cod that arrives from Norway every winter. It is considered one of the most exquisite fish in the world, with white, firm, and juicy flesh that is unparalleled. Here we tell you what makes it special, when to find it, and the best ways to cook it.
Contents
What is Skrei
Skrei (pronounced "skray") is a Norwegian word meaning "wanderer" or "nomad." It is the name given to the wild Arctic cod (Gadus morhua) that makes an epic migration each winter from the Barents Sea to the Lofoten Islands, in northern Norway, to spawn.
This journey of more than 1,000 km in icy waters produces exceptional cod: it has accumulated fat reserves, its flesh is firm from constant swimming, and its roe and liver are at their peak maturity. It is cod at its optimal moment.
Skrei carries a quality certification from the Norwegian Seafood Council that guarantees origin, freshness, and traceability. Not all fresh cod from Norway can be called Skrei: only that which meets strict standards.
Why it is so special
- Exceptionally white and firm flesh: constant swimming during migration develops firm musculature and a texture that flakes perfectly.
- Juicier than regular cod: being in the spawning period, Skrei has more intramuscular fat than standard cod, making it juicier.
- Seasonal product: only available from January to April. The exclusivity of the season gives it special gastronomic value.
- Wild, never farmed: all Skrei is caught by extractive fishing in the North Atlantic.
- Full utilization: in Norway, all parts of Skrei are used: the fillets, the roe (considered a delicacy), and the liver (for oil).
Skrei Season
Skrei season runs from January to April, peaking between February and March. This is when the cod arrive at the Lofoten Islands to spawn.
If you want to see all cod we work with at Bacalalo, you'll find the catalog grouped with desalinated, salted, dried, Icelandic, smoked, brandade, and cheeks in one place.
In Spain, Skrei begins to appear in fishmongers and restaurants in mid-January and is available until the end of April. The best restaurants in Spain await the Skrei season as a gastronomic event.
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Skrei vs. Salted Cod vs. Frozen Cod
| Feature | Skrei (fresh) | Salted Cod (desalinated) | Frozen Cod |
|---|---|---|---|
| Availability | January-April | All year | All year |
| Texture | Firm, perfect flakes | Gelatinous, denser | Variable, may release water |
| Flavor | Mild, delicate, clean | More intense, cured flavor | More neutral |
| Preparation | Direct (like fresh fish) | Requires desalting 24-48h | Defrost beforehand |
| Best techniques | Grill, oven, steam | Pil pil, confit, stewed | Oven, stewed |
| Price | €€€ (20-35 €/kg) | €€ (18-45 €/kg depending on cut) | € (8-15 €/kg) |
How to cook Skrei
Skrei is such a good product that the best way to cook it is the simplest. Don't overpower it with strong sauces: let its delicate flavor shine through.
Grilled Skrei
Pat the fillet dry, salt and pepper. Very hot pan with oil. 3 minutes on the flesh side, 2 on the skin side. Serve with a drizzle of olive oil and lemon. 5 minutes.
Baked Skrei with potato gratin
Bed of thin potato + sautéed onion. Place the fillet on top. 180°C, 15 minutes. The best seasonal one-pan meal. 25 minutes.
Steamed Skrei with green sauce
Steam for 8-10 minutes. Serve with green sauce (parsley, garlic, fish broth, olive oil). Preserves all the delicacy of the fish. 15 minutes.
Skrei Kokotxas "al pil pil"
Skrei cheeks have an exceptional gelatin that emulsifies perfectly for pil pil sauce. If you find them, they are an absolute luxury.
Where to buy Skrei in Spain
- Specialized fishmongers: the best fishmongers in market halls receive Skrei during the season.
- Seasonal restaurants: many mid-to-high-end restaurants offer a Skrei menu between January and April.
- Online: some specialized suppliers ship fresh Skrei with guaranteed cold chain.
At Bacalalo, during the Skrei season we offer this exceptional product. The rest of the year, our desalinated salted cod from Iceland is the best alternative, with a more intense flavor and perfect texture for classic recipes.
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Frequently asked questions
Is Skrei better than salted cod?
It's not "better," it's different. Skrei is a fresh fish with a delicate flavor. Salted cod has a more concentrated and intense flavor, with more gelatin. Skrei is ideal for mild preparations (grilled, steamed). Salted cod is better for robust recipes (pil pil, Vizcaína style).
Can Skrei be frozen?
Technically yes, but part of its charm is its freshness. If you freeze it, it loses some of the firm texture that makes it special. It's best to buy it fresh and consume it within 1-2 days.
How much does Skrei cost?
In Spain, between €20-35/kg depending on the point of sale and the week of the season. In restaurants, Skrei dishes range from €25-40. It is more expensive than regular cod but cheaper than other premium fish like turbot.
Why isn't Skrei available all year?
Because it is a seasonal product that depends on the natural migration of Arctic cod. It is only caught during the 3-4 months when the cod travels to the Lofoten Islands. This seasonality is part of its sustainability: fishing quotas are strictly controlled.
Is Skrei white or blue fish?
White fish, like all cod. Although Skrei has slightly more fat than standard cod (due to migration and spawning period), it is still a lean fish classified as white fish.
Related Guides
- Is cod white or blue fish?
- Where to buy quality cod online
- Cod al pil pil: Basque recipe step by step
- 15 recipes with desalinated cod
Out of Skrei season, our premium Icelandic cod is the best option to enjoy the best cod all year round at Bacalalo.
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