Air-flown Fresh Line Caught Norwegian Skrei Cod

The King of Cod

Often called the King of Cod, or the Norwegian Miracle, the Norwegian Arctic cod comes from the world’s largest cod stock, the Skrei. It’s has the highest nutritional value of any cod, and is hailed as the best of its kind.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

Norwegian Skrei cod is the delicacy of Norway, as well as its most important export. Its fresh, delicate flavor, and white, flaky meat is thanks to its long journey from the Barents Sea back to its spawning grounds surrounding Norway’s Lofoten Islands.

This journey is what gives this Atlantic cod its firmer flesh, and why it’s larger than other cod. Touted as one of the most exclusive and best white fish species by European chefs, Norwegian Skrei cod has a PGI (Protected Geographical Location), which means every cod is held to the highest quality standards.

This Norwegian Skrei cod is fully grown at approximately five years, line caught in traditional spawning grounds, inspected for pristine condition (no nicks, damages, or bruises), and packaged within 12 hours of being caught.

PREPARATION AND PAIRINGS

The Norwegians usually prepare this king of cod very simply. Pan-fried with butter and tarragon makes the cod sing. Grilled and drizzled with some lemon juice makes it dance. But if you’re feeling a little more kitchen-adventurous, why not try making skrei ceviche?

  • Clean the Norwegian Skrei cod, and cut it into small cubes. Refrigerate or freeze before preparing actual ceviche.
  • Put the cut cod into a bowl, and squeeze lime juice all over. Add in some olive oil and coconut milk. Season with salt and pepper.
  • Cover the bowl with cling film, and refrigerate for at least 30 minutes.
  • Halve some cherry tomatoes, dice some red onions, and chop up some coriander (try Future Fresh’s!).
  • Mix the marinated cod and vegetables together in a serving bowl.
  • Serve while cold.

A VIKING’S VICTORY

The Norwegian Skrei cod has been a Norway staple for eons. The reason people were even able to survive that far up north is because of stockfish, or dried cod.

Skrei—which is old Norse for “the wanderer,” was an important Viking commodity, and was the reason many fishing villages existed (and still exist) in the area. It is the lifeblood of many parts of Norway, and now this Viking survival staple is an economic miracle.

DISCLAIMER ON AVAILABILITY OF PRE-ORDERED AIR-FLOWN SEAFOOD

This is a pre-ordered item at The Bow Tie Duck and will only be available while the producer from overseas is able to supply and allow air-flown delivery. Because this item is subject to seasonal availability, we require a total minimum quantity of at least 2 pieces of fish per order to be able to ship. In case of flight delays, flight cancellations, “out of stock” notices, or “out of season” notices after purchase, you will be contacted by our Support Team. You will receive a refund or product replacement, or you can choose a new delivery date for your item. In choosing to place an order, you agree to the terms and have read that this particular product is not on-hand. After a short wait, you will receive your orders fresh from the source.

Order cutoffs every Wednesday for delivery the following week.

Norwegian Skrei is packed within 12 hours of being caught and air-flown immediately. They are stored between 32° and 39.2°F during transit.

Fresh fish will arrive to you in designated styro boxes with shaved ice. Kindly store in your fridge as soon as received.

For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.

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All over the world

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