Although skrei season is the most lucrative part of the year, there’s virtually no danger of overfishing: Norway’s world-class marine researchers keep a constant eye on skrei stocks and strict quotas are in place to make sure that Norwegian skrei remain the most sustainably managed cod stock in the world.

Skrei的本意是“流浪者”，意指这些鳕鱼每年为了产卵需从冰冷的巴伦支海出发，历经1000公里旅程前往温度略高的挪威北部海岸。 而这一季节性事件的中心就是罗弗敦和维斯托拉伦群岛。

Skrei is Norwegian cod at its best, and still the livelihood of many fishermen in Northern Norway. Fresh and dried skrei is one of Norway's most important export products.

Skrei is a premium, seasonal Norwegian cod, only to be found in the Northern part of Norwegian waters. Every winter, normally around January, the Skrei swims about 1000 km down to the coast of northern Norway to spawn. It’s because of this long journey this …

Skrei er torsk (Gadus morhua) som hver vinter og vår foretar gytevandringer i store masser til norskekysten og beitevandringer til de sentrale områdene i Barentshavet. Skrei er også en betegnelse som brukes om den norsk-arktiske torskestammen.

2017年3月26日 · Skrei is young Arctic cod caught around the Lofoten and Vesterålen islands high up in the remote north-west of Norway. Its relative youth (the fish are typically 5-6 years old when caught) gives skrei its lean, firm texture.

2012年3月21日 · Skrei is Norwegian Arctic cod, but it’s a special run of this wandering ocean stock that’s renowned for its lean meat and distinct, delicious taste. It’s also reported to have the highest nutritional value of all cod.

2025年1月12日 · Skrei-Saison: Wie garen, womit kombinieren? Norwegischer Winterkabeljau ist Patrick Mahlers Lieblingsfisch. Eine Anleitung für die perfekte Zubereitung.

Skrei er en rovfisk som spiser sild, lodde og brisling. DNA har avdekket at skrei og kysttorsk er genetisk forskjellige populasjoner. Etter at skreien er fisket og renset, pakkes den i esker med is innen 12 timer. Se etter kvalitetsmerket Skrei® når du kjøper fersk skrei. Da er du sikret fisk med ypperste kvalitet.

2017年3月13日 · Suite à son périple de plus de 1000 kilomètres, le Skrei développe une chair nacrée ferme et musclée. Particulièrement apprécié par les chefs - Paul Bocuse affirmait même que le "cabillaud de Norvège occupe désormais une place de choix sur la carte des grandes tables" -, le Skrei se prête à bien des cuissons.