Fish Dish

dodgy

dodgy

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7,477
Location
Denver
Hiya,

So there's this special kinda Norway cod that sounds pretty interesting. Looks like some UK restaurants serve it for a little longer and then it's gone till next year.

Is this something y'all have tried?

http://www.theguardian.com/lifeandstyle/wordofmouth/2015/mar/10/extreme-cod-feasting-as-only-the-norwegians-know-how

http://www.seafoodfromnorway.co.uk/Articles/England/In-The-News/2015/Growing-trend-for-seasonal-Norwegian-delicacy-Skrei%C2%AE-sweeps-UK's-top-restaurants
 
Skrei or "Miracle cod" season is drawing to a close as the spawning season is all but over , I have not been able to source any this week , the weather hasn't helped any either (wind).
It is stunning quality being rod and line caught and a selective fishery with the fish weighing between 4 and 8 kilo headless , so mature fish and Norwegian in origin.
Last week we went through over 500 kilo's as a business .
I would recommend trying it if you get a chance ,but, you will probably have to wait until next season now .
 
Cod is an extremely popular fish here in Portugal, except we only eat it after it's been dried and salted, almost never fresh. It's used for dozens (if not hundreds) of different dishes!
 
Those 100 high end restaurants are way outside the reach of the average Joe in the UK, most of us would have no idea what the word skrei meant.

The only working class and lower middle class people to encounter skrei would be Scottish or Northern English fishers like Geordie Shaver, their family and close friends.

The press usage of the word sweeping was sensational, and completely unrelated to whats for sale in supermarkets, fish mongers and decent restaurants across the UK.

I'd love to give it a go though, so I'll start searching next year. These advertising news stories never work, do they?
 
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