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Skrei with Salsa Verde and Roasted Vine Tomatoes

I have to say personally, I'd never heard of Skrei until now - it's a very special type of cod, line caught, and is a much loved Norwegian delicacy.

Having been sent some to try I made some mashed potato and served the Skrei with Roasted Vine Tomatoes and Salsa Verde.

Skrei with Salsa Verde and Roasted Vine Tomatoes

Please excuse the poor photo, my camera really needs natural daylight - hurry up the nicer weather please!

Only available between January and April each year, Skrei is migratory and journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway to reproduce.

Thanks to this epic journey through icy, dark waters, Skrei has a lean, bright white firm flesh and is rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food.
Loved by Top Chefs:
SKREI® has already received high-end acclaim from top chefs, including Mitch Tonks and Michel Roux Jnr, who have both tried and loved Skrei, with Michel Roux Jnr featuring this hero-fish on the menu for the last two years.

All in all:
I thought Skrei tasted really good, it keeps its shape, flakes well and is a lovely translucent white. It looks just the same as cod but we thought it had a slightly richer flavour. I would definitely buy it.

Salsa Verde

Yield: 2
Salsa Verde

Salsa Verde

Makes enough for two servings.
prep time: 5 minscook time: 1 minstotal time: 6 mins


a good handful or two of flat-leaf parsley
a few basil leaves
a tablespoon of capers - drained from their brine.  Be sure to rinse well if yours were in salt.
1 clove of garlic
1 good teaspoon of dijon mustard
a pinch of ground black pepper
1 tablespoon of lemon juice
a few glugs (about 5 tablespoons) of Extra Virgin Olive Oil


Pop the lot into a mini food processor and whiz up till you have a nice saucy sauce.  Taste and adjust the seasoning.

That's it - job done.
Created using The Recipes Generator

More about Skrei:
To be classified as SKREI® the fish needs to be:
•    Caught fully grown - as a large mature cod before it has spawned (approx. five years old)
•    The skin needs to be immaculate, with no scratches, bruising or injuries
•    Packaged within 12 hours of being caught
•    Stored on ice at a temperature between 0° and 4° Celsius
•    Whole, fresh SKREI® is required to have the SKREI® brand fastened to the forward dorsal fin and put in a branded SKREI® box.

Thank you to Amelia, Kingfisher Brixham and the Norwegian Seafood Council.


  1. I have never heard of this delicacy before either Jan. This is what blogging is all about, but my "want" list is getting pretty long.

  2. You are the second food blogger that I know got to try this fabulous fish! Lucky you! I am feeling quite left out! haha Seriously it looks fabulous.

  3. Mmm, I made 2 dishes with my skrei this weekend and I am now a little bit obsessed! It's like the difference between beef and wagyu beef - just that little richer. My cajun blackened skrei was delectable, but now I am drooling over yours :)

  4. ich bin ja nicht der Fan von "XYZ in der Metro im Angebot" aber diesmal muss ich eine Ausnahme machen.
    Es gibt meinen 2. liebsten Speisefisch, nach dem europäischen Flussbarsch, den norwegischen Skrei, oder auch Winterkabeljau, im Sortiment.
    Für brutto 13.50 € für Filet mit oder ohne Haut gibt es den edelsten Fisch Norwegens. Ein sehr gutes Angebot, da es sich auch noch um Wildfang handelt.
    Hier wissenswertes zu diesem extrem leckeren Fisch, der ein mittelfestes, helles Fleisch hat.


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