When Clapham resident Michel Roux Jr sings the praises of an unfamiliar fish, praising its ‘delicacy, sublime taste and true sustainability’ and puts it on the menu at Le Gavroche, I tend to sit up and take notice, especially when it tastes as delectable and distinctive as Skrei. WORDS: Sudi Pigott
Skrei is a seasonal migratory cod which is caught in its prime from the cold, clear waters of Norway’s Lofoten islands. It swims 1000s of miles from the Barents sea, hence its superior lean texture and beautifully translucent white firm flesh. Though, the season starts in January, when little is being caught in the UK due to unpredictable weather, Skrei is at its best March-April when the roe are in their prime.
Fish roe is a delicacy always to be eaten (yummy spread on sourdough toast) rather than discarded. At a launch dinner at the Swedish Ambassador’s, no less, I especially enjoyed Skrei Scotch eggs. Michel’s recipe recommendations encompass both French and Asian dishes including Skrei Bourguignonne and Skrei with whiskey teriyaki sauce.
See recipes on seafoodfromnorway.co.uk