SKREI / Norwegian Artic Cod Portion ~ 190g x 2

SGD $16.50

2pcs/pack, 190g/pc, Frozen, Portion cut, Skinless, Boneless

SKREI is Norwegian Artic Cod.

Silver Cod is click HERE(we are selling as Chilean Seabass).

We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.”

Product images are for illustrative purposes only.
Actual products may be differ in size due to cutting.

▼SKREI- The Seasonal King Of Norwegian Artic Cod

● Seasonal Product (only available during winter months from January to April every year)
● During this period, Skrei, the migrating codfish is at its best age, full of energy and fertility.
● Skrei undertakes its annual journey from Barents Sea, travelling thousands of miles back to its spawning ground along the northern part of Norwegian coast.
● Skrei will be around five years old when it reaches adulthood and is sexually mature and strong enough to make this long journey.

▼The Unique Qualities of Skrei

● Need to be caught fully grown- as a large mature cod.
● The maturity of the cod and the long distance which has travelled creates the exceptional flavour and texture.
● Skin is required to be immaculate, with no scratches, bruising or injuries.
● Must be packaged within 12 hours of being caught and stored on ice at a temperature between 0°- 4°C
● The meaty flesh is bright white, lean, flaky and with firm consistency. It is full of flavour and tasty, a rare culinary delicacy. Its liver, roe and tongue are also highly sought after.
● It is rich in protein, vitamins, minerals and full of Omega-3 essential fatty acids.

Best for

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How to Store

Origin

Preservation

  • Weight : 2pcs/pack 190g/pc
  • Frozen, Portion cut, Skinless and Boneless
  • Weight indicated is the minimum what you will receive

How To Defrost Frozen SKREI  

To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually.

This is the best way to preserve the fish’s flavor and texture.

On the Grill

The fat on fish is a savior here. It lets you place the fillet on a hot grill without worrying too much about it turning dry if you look away for too long.

But it’s fine texture means you should use a grill well oiled.

Pan Seared 

Just a simple saute lets you savor the depth of the fish, which offers a richer mouthfeel and longer finish than a lean fish does.