Industry Awaits ‘Exceptional’ Quality as Skrei Season Launches in Norway

The Skrei Patrol sets the tone for 2026, while seafood experts emphasize the appeal of this seasonal delicacy.

Skrei Season: A Culinary Delight Returns

January marks the arrival of the eagerly awaited Norwegian skrei season, celebrated for its delicate flavor and silky texture. This member of the cod family is considered a culinary treasure, available from Norway between January and April.

The skrei undertakes an impressive 1,000 km migration from the Barents Sea to its breeding grounds off northern Norway. This journey results in a lean and firm fish, packed with rich protein and beloved by chefs across the globe for its versatility and flaky, snow-white flesh.

Quality Expectations and Market Insights

In 2025, skrei quality was rated as “excellent” by quality control experts. Last year, the primary export markets for Norwegian skrei included Denmark, Spain, and Sweden, with France and Germany also expressing strong interest in the seasonal fish. The culinary adaptations made by these European countries demonstrate that the skrei’s journey continues even after it’s caught.

Heritage and Quality Management

Skrei fishing boasts a history spanning nearly a thousand years, establishing itself as a vital species in Norway’s fishing economy. The management of skrei stocks is strictly observed with well-defined catch quotas, ensuring sustainability for future generations.

Known as ‘Norwegian winter cod’, this premium whitefish undergoes rigorous quality checks and delicate handling to maintain high standards. Fish passing these verifications receive the official ‘Norwegian Skrei’ quality-approved trademark, emphasizing its adherence to strict Norwegian guidelines.

These quality assurances are monitored by independent third-party evaluations, ensuring that the skrei remains free from blemishes and is chilled rapidly to deliver the highest quality product possible. Operations are overseen by the Skrei Patrol, representing the Norwegian Seafood Council and Norges Råfisklag.

Looking Forward

Jonnette Braathen of the Skrei Patrol expresses optimism for the upcoming 2026 season: “The quality should be excellent as always—the standard stands firm. Our main task is to engage in meaningful dialogue with producers, helping them make informed decisions when sorting skrei for packaging.”

The Rise of Conscious Consumption

Skrei’s reputation is upheld not only for its taste and versatility but also for its sustainability and high quality. With 64% of consumers aged 18 to 34 choosing dining options based on sustainability—nearly triple the figure for those aged 55 and above—it’s crucial that food operators are knowledgeable about source and fishing methods.

Eulalie Rus, a fishmonger in L’Isle-sur-la-Sorgue, France, states, “Consumers today are increasingly attentive to the origin, fishing method, and production conditions. When they learn that skrei comes from a sustainable fishery, it enhances their confidence in their choice.”

Culinary Versatility of Skrei

Skrei showcases adaptability in cuisines worldwide, from traditional Norwegian dishes like poached skrei mølje to Mediterranean recipes featuring ingredients like chickpeas, spinach, and chorizo. This premium fish stands out not only for its flavor but also for the rich culinary story it tells.

Chefs across Europe highly regard skrei. Spanish chef Pepa Muñoz praises it as “one of the highest quality and most versatile fish available,” complementing numerous healthy diets. Chef Michel Roux emphasizes its unmatched quality, remarking that skrei serves as an excellent example of fisheries management in Norway.

A Season of Opportunity

As the 2026 skrei season unfolds, confidence is high in both the fish’s quality and consumer demand. Skrei’s legacy of reliable provenance, strict quality systems, and centuries-old fishing traditions make it a standout option at a time when sustainability, traceability, and authenticity are of paramount importance.