Norwegian Seafood Council Debuts Norwegian Skrei in U.S. Market 2018-01-01 (1)

Last week at a launch party in New York City, the Norwegian Seafood Council introduced Norwegian Skrei, a seasonal Norwegian Cod, to chefs from NYC's top seafood and sustainable restaurants. Karin Olsen, the U.S. Director of the Norwegian Seafood Council, along with Chef Ambassadors Peter Hoffman and Harald Osa presented an in-depth look at Norwegian Skrei™ including its origin, unique properties and sustainability practices, as well as proper cooking techniques and Nordic-inspired recipes. Following the demonstration, a Norwegian Skrei™ tasting menu was presented, that included: Hot Smoked Norwegian Skrei™ with Melted Leeks and Crispy Potato Skins Cured Norwegian Skrei™ Sashimi with Citrus and Olive Oil Panko Crusted Norwegian Skrei™ Tongues with Tartar Sauce Beef Fat Poached Norwegian Skrei™ with Shaved Vegetable Salad and Mushroom Vinaigrette Fennel Roasted Norwegian Skrei™ with Black Olives, Yukon Potatoes and Smoked Norwegian Skrei™ Roe According to Chef Hoffman, he learned about Norwegian Skrei™ first-hand when he visited Norway last year, “I developed an appreciation for the sustainability and pristine quality of the Norwegian Skrei™. I feel lucky to have the opportunity to work with Norwegian Skrei™, especially since it’s only available for such a limited time every year. The clean, delicate flavors and tender meaty flesh are the perfect foundation for a variety of preparations and I’m excited to share such a high-quality fish with my peers.” Considered a culinary delicacy, Norwegian Skrei™ is renowned for its white, lean, flaky meat and delicate flavor. Rich in protein, vitamins and minerals, as well as Omega-3 fatty acids, Norwegian Skrei™ is a healthy, sustainable seafood choice. It is not just the Norwegian Skrei™ meat that is a delicacy; the 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. Norwegian Skrei™ must be packaged within 12 hours of being caught and stored on ice at a temperature between 32° and 39.2° Fahrenheit. Whole, fresh Norwegian Skrei™ is required to have the Skrei™ brand fastened to the forward dorsal fin and put in a branded Skrei™ box. Norwegian Skrei™ is sustainably managed and MSC certified. “For hundreds of years, Norwegian Skrei™ has been an important part of Norway’s heritage,” says Karin Olsen, U.S. Director of the Norwegian Seafood Council.  “Every year in Norway, we look forward to Norwegian Skrei™ season, when we can enjoy this lean and tasty fish, so we are thrilled to be able to share this spectacular fish with the U.S. We are looking forward to seeing how these chefs reinterpret Norwegian Skrei™ on their menus.” In the coming weeks, several New York City chefs will be featuring Norwegian Skrei™ on their menus.  For more information, visit www.SkreifromNorway.com.