CHEF’S CHANCE TO WIN A ONCE-IN-A-LIFETIME TRIP TO NORWAY WITH MICHEL ROUX JR
The Norwegian Seafood Council holds a golden ticket for one lucky UK chef to join their culinary idols on a once-in-a-lifetime trip in January 2016 to fish and cook with a much celebrated seasonal cod at its prime, Skrei, in Norway.
Caught straight from the cold, clear waters of Norway’s beautiful Lofoten Islands every year between January-April, Skrei (pronounced Skray) is of exceptional quality and a much loved Norwegian delicacy. Skrei is now firmly supported by some of the most respected chefs in the UK, including Michel Roux Jr, Daniel Galmiche and Simon Hulstone, who have all served Skrei in season at their Michelin-starred restaurants.
Come January 2016, some of Britains finest and most treasured chefs, including Michel Roux Jr, Monica Galetti, Ollie Dabbous and Nieves Barragan Mohacho, the force behind Britain’s best restaurant* Barrafina, will be travelling out to the island of Sommarøy to see, catch and cook Skrei right from source before bringing their inspiration back to their restaurant tables for us all to enjoy in the first few months of the New Year.
And the best news – there is one golden ticket up for grabs for a lucky UK chef to join this special culinary trip!
*Barrafina Adelaide Street was awarded National Restaurant of the year in the 2015 National Restaurant Awards
The Competition
Get involved @NorwaySeafood #skrei2016
To celebrate the new Skrei season, The Norwegian Seafood Council, in partnership with Restaurant Magazine, is giving UK chefs the once-in-a-lifetime chance to join their culinary heroes including Michel Roux Jr on our coveted Skrei Chef Trip on 15-17th January 2016. To enter, chefs simply need to enter their details on https://seafoodfromnorway.co.uk/skreicheftrip Terms and conditions apply
Skrei, Prime Seasonal Cod
Only available between January and April each year, Skrei is a migratory cod, which journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway. Fishing is a way of life for many Norwegians and each year, this annual phenomenon is met with great excitement and celebration!
Skrei is such a revered product in Norway that it has its own grading standard. Hundreds of millions of Norwegian cod migrate each year back to its spawning ground of Lofoten, yet only a small percentage of all landed cod will be branded with the special Skrei tag, which acts almost like a seal of approval or quality assurance, on its dorsal fin. Only the very best of this migratory cod qualifies for the Skrei branding, having to meet stringent quality standards.
Thanks to its epic journey through icy and dark waters, Skrei has a lean, translucent firm flesh and is rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food, caught in its prime and in perfect condition. Skrei has firm flesh, with obvious fat lines defining the large bright white flakes which melt away during cooking. The fish can be prepared in a variety of ways and can be enjoyed both raw and cooked.
Michelin-star chef Michel Roux Jr comments:
“Skrei is a versatile ingredient with lean, firm white flesh that lends itself to both modern and classic dishes. The biggest inspiration for me as a chef is seasonality, and that includes the forthcoming Skrei season.”
“The delicate sublime taste of Skrei cod is second to none. It is a truly sustainable fish that with a unique legacy, which adds value to an already extraordinary product. As a chef I always insist on the finest ingredients and Skrei never disappoints. I am proud and honoured to be an Ambassador for what I consider to be one of the finest products of the sea.”