Skrei season is well underway — why you have to taste Norway's best cod?

Every winter, something magical happens along the Norwegian coast. Skreien is coming — and with it one of the most anticipated dining experiences of the year. But the season is short, and in Oslo the fresh scree disappears quickly. Here's everything you need to know to get a taste of winter's highlight.

What exactly is skrei?

Skrei is an Arctic cod that migrates from the Barents Sea down to the Lofoten Islands and the Norwegian coast to spawn. The migration occurs every winter, from January to April, and spans thousands of kilometers in icy seas.

It is precisely this long swim that makes the scree unique. To undertake the tough journey, the fish must build up strong muscles and store a lot of energy. The result? Firm, white and tasty fillet of the highest quality.

Skrei is marked with a separate quality label from the Norwegian Seafood Council — a quality stamp that certifies that you get real walking cod of the highest standard.

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That's why skrei tastes better than regular cod

Common coastal cod and skrei are not the same thing. The Skreien is wild, active and has swum a long way — and it is noticeable on the flesh:

- Firmer consistency - stays juicy during cooking - Cleaner taste - with a pronounced but delicate fish flavor

- Bigger and whiter fillets** — for great portion pieces

Chefs across the country eagerly await the ice cream season each year. Michelin restaurants set up their own skim menus, and in Oslo, seafood restaurants compete to create the best dishes. When the first skrei of the season arrives, it's almost like a national holiday for food enthusiasts.

Season's highlight: February and March

The ice season lasts from January to April, but February and March are peak season. Then the supply of fresh skrei is at its best.

There is also something time-limited and genuine over skrei that makes it extra attractive. You can't have it anytime -- and that makes every meal a little more worthwhile. In the off-season, fresh scree is simply not to be indulged.

For a truly special experience, try skrei with “liver and roe” — a classic combination that has been appreciated in Norwegian food culture for generations.

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How to choose the best screed

When you are going to buy skrei, there are a few simple things you should look for:

- White and firm flesh — should be shiny and without discoloration

- Fresh smell -- of sea, not “fish smell”

- Clear eyes and red gills — a sure sign of fresh fish

At Vulkanfisk you always get fresh skree of the highest quality. The staff can tell you exactly where the fish is caught and give you good advice on cooking.

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Easy preparation: Skrei does not need much

Because skrei has so much flavor in itself, it needs little handlebars. A classic and flawless way to prepare it:

1. Dry the fillet well with kitchen paper

2. Sprinkle with coarse salt and freshly ground pepper

3. Fry on medium heat oil and butter until golden and crispy 4. Finish with a few minutes in the oven at 120°C if the fillet is thick

Serve with almond potatoes, sandy soil butter, carrot, asparagus and preferably a few drops of lemon. Simple, clean and absolutely gorgeous.

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Where can you eat or buy skrei in Oslo?

During the ice cream season, the fish appears on the menus of several fish restaurants in Oslo, and at selected fishmongers. But the supply is disappearing fast — and the quality varies.

At Vulkanfisk in Mathallen Oslo, the ice cream season is a festive season. People from all over the city come here to secure their catch of the year.

With us you can:

- Buy with you home - choose for yourself exactly the piece you want - Eat on site - in our restaurant we serve skrei prepared with respect for the ingredients

- Get good advice — our staff knows everything about fish and helps you with cooking Mathallen Oslo is a vibrant food center in the middle of the city, and a visit here gives you the whole package: good atmosphere, knowledge and fresh seafood that is actually fresh.

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FAQ — Frequently Asked Questions about Skrei

What is skrei?

Skrei is Arctic cod that migrates from the Barents Sea to the Norwegian coast to spawn. The long swim gives the fish firm flesh and a distinctive, clean taste.

When is the ice season?

The scouring season lasts from January to April. February and March are considered the best months.

Where to eat skrei in Oslo?

Vulkanfisk in Mathallen Oslo is a natural choice — here you can both buy fresh skrei and eat it in the restaurant. Several other seafood restaurants in Oslo have also featured on the menu during the season.

What is the difference between skrei and regular cod?

Skrei have swum far and are more active, giving firmer flesh and cleaner taste. Common coastal cod lives more stationary and often has a softer consistency.

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The ice cream season lasts only a few weeks — don't miss it

Skrei is not just a fish — it is a seasonal experience deeply rooted in Norwegian food tradition. If you're in Oslo between January and April, don't let the chance pass you by.

Stop by Vulkanfisk in Mathallen, and experience why this cod has been loved for generations. We help you choose and serve you Norway's best seafood — whether you're cooking at home or eating with us.

Welcome to this year's ice cream season!