
The event, held at Back Forty West in New York gathered chefs from New York’s top seafood and sustainable restaurants. The council presented an in-depth look at Norwegian Skrei, including its origin, unique properties and sustainability practices, as well as cooking techniques and recipes.
Norwegian Skrei™ is renowned for its white, lean, flaky meat and delicate flavor in addition, the species’ liver, roe and tongue are also highly sought after.
Norwegian Skrei™ is a premium quality cod that is only available between January and April. To be classified as Norwegian Skrei™, the fish needs to be caught fully-grown from the traditional spawning grounds along the northern Norwegian coastline and must be in immaculate condition. The fish is also certified sustainable by the Marine Stewardship Council.