1996, twenty years ago, started Norwegian Seafood Council (NSC), a small campaign to stimulate exports of Skrei. It was also the first time the word: "Skrei" was used as an international word in exports. Skrei, the word was first used in international Bocuse d'Or cooking competition in Lyon. Today an established word worldwide. In fact, one of the few Norwegian words that have gained acceptance as an international word.
Word Skrei comes from the old Norwegian word: "Skridaren" meaning wanderer. And it fits on Skrei which annually migrate from the Barents Sea down to the coast of northern Norway to spawn. That means it is available only for a limited period, from January to April, and because of the long distance swims are Skrei's fish flesh firmer and the biggest fish, over 10 kg, get a structure in meat similar to shellfish. The "flakes" in the same way as meat for crab and lobster.
To be quality labeled Skrei must be full grown, five years. It shall not have spawned. The skin must be without marks or streaks. Must be packed inside 12 hours after harvesting time. Only 10-15% of the catch on Skrei being approved as pemium quality.
There are 71 producers and 44 exporters who are authorized to mark Cod with this quality label:
Sales of fresh cod, including cod and fillets, in this period amounted to 1.4 billion NOK, USD 171.8 million, EUR 149.6 million. An increase of 17 percent, 203 million NOK, USD 24.9 million, EUR 21 , 7 million from 2015.
With average prices at NOK 36.10, USD 4.43, EUR 3.86 per kg. Export value is then: NOK 5.93, USD 0.73, EUR 0.63 per kg higher than the same period in 2015. 2016 gave a higher price: NOK 5.39, USD 0.66, EUR 0.58 more for one kilogram quality marked cod, compared with whole fresh cod.
Export prices were: NOK 8.30, USD 1.02, EUR 0.89 higher on Skrei.
"Ensuring quality increases the workload for prosuentene. Each fish will be evaluated, quality-labeled and packaged according to the standard. But the willingness of the market to pay more for quality-labeled cod cod is sufficient to cover these extra costs,"
Amund Bråthen, advisor with the NSC.
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more info about Gadus morhua, here!
You probably enjoy eating codfish, but reading about them? Mark Kurlansky has written a fabulous book--well worth your time--about a fish that probably has mattered more in human history than any other. The cod helped inspire the discovery and exploration of North America. It had a profound impact upon the economic development of New England and eastern Canada from the earliest times. Today, however, overfishing is a constant threat. Kurlansky sprinkles his well-written and occasionally humorous history with interesting asides on the possible origin of the word codpiece and dozens of fish recipes. Sometimes a book on an offbeat or neglected subject really makes the grade. This is one of them. --This text refers to an out of print or unavailable edition of this title.
more about the book: Cod by Mark Kurlansky
Stappan
On the very northern tip of the Norwegian coast lie the richest cod fishing grounds in the world. At the heart of this feasting place is Stappan mountain. First mapped by Jacob Ziegler in 1532.
Strategically located close to the real Arctic fishing area, the Stappan factory is one of the longest living production facilities in the Arctic North. Built shortly after the second world war in 1945, it has been under local control ever since and relies on a small team to produce 750.000 kilos of wet and drysalted skrei, along with a million kilos of wetsalted Saith.
Following an age-old Norwegian salting tradition, the cod is caught using longlining methods to allow the fishermen to select the finest specimens at the right time of the year. The fish is then filleted by hand and carefully washed before buried in pure occean salt. After a few days, the cod is turned and this is repeated once a week for up to six weeks, with fresh salt added each time.
From here, rhe carefuuly preserved Bacalao is taken to a drying factory where dehumidifiers draw out any moisture. Traditionally the fish was laid out on slabs in the sun but modern standards mean this is no longer possible. The dried fish is then sent back to the factory in Gjesvær where it is cut and stored at 2 degress Centigrade. When the time is right, we carefully wrap around half a kilo in luxury paper and lay it down in a woven sack before sealing the tin.
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