The largest export markets for Norwegian skrei last year were Denmark, Spain, and Sweden, with France and Germany

Norway Sets High Expectations for 2026 Skrei cod Season as Migration Begins

NORWAY
Tuesday, January 13, 2026, 06:00 (GMT + 9)

Industry leaders and seafood specialists anticipate "excellent" quality for the highly-prized seasonal Arctic cod

The January 2026 return of the much-anticipated Norwegian skrei season is officially underway. Hailed for its delicate flavor and silky texture, this premium relative of the cod family is a highly prized seasonal delicacy sourced from Norway between January and April.

Skrei on the way to the Norwegian coast

Right now, millions of sexually mature skrei are migrating from the Barents Sea to the Norwegian coast to spawn. They are the extremely lucky winners of life's lottery.  (Map: Institute of Marine Research)

The skrei’s arduous 1,000km migration from the Barents Sea to its spawning grounds off the coast of northern Norway results in a lean, firm fish. This natural journey creates a source of rich protein that has become a favorite with global chefs for its dense, flaky, snow-white flesh.

In 2025, skrei quality was recorded as "excellent" by official monitors. The largest export markets for Norwegian skrei last year were Denmark, Spain, and Sweden, with France and Germany also showing a strong preference for the seasonal fish.

Photo: Norwegian Seafood Council

Proud History and Quality Control

Skrei fishing dates back almost 1,000 years, evolving into one of Norway’s most vital economic and cultural exports. Today, the stock is carefully managed with strict catch quotas to ensure future sustainability.

To earn the official "Norwegian Skrei" quality-approved trademark, the fish—often called "Norwegian winter cod"—must undergo rigorous checks. These are overseen by the Skrei Patrol, which operates on behalf of the Norwegian Seafood Council and the sales organization Norges Råfisklag.

 Skrei Patrol team. Photo: Norwegian Seafood Council

Jonnette Braathen of the Skrei Patrol expressed confidence for the 2026 season:

"The quality should be excellent as always – the standard stands firm."

Conscious Consumption

Sustainability is a primary driver for modern consumers. Recent data shows that 64% of 18- to 34-year-olds choose dining venues based on sustainability—nearly triple the 23% found in the 55+ demographic.

Eulalie Rus, a fishmonger in L’Isle-sur-la-Sorgue in Provence, France, notes that customers are increasingly attentive to fishing methods. This sentiment is echoed by renowned chef Michel Roux, who views Norwegian seafood as a benchmark for quality.

Photo: Norwegian Seafood Council

At Fischkochstudio in Bremerhaven, Germany, chef Ralf Harms observes that guests are increasingly inquisitive about certifications. Beyond ethics, the health benefits are significant; one portion of skrei contains the recommended daily amount of omega-3, as well as vitamins A and B12, selenium, and iodine.

Culinary Migration

While traditional Norwegian preparations include poached skrei mølje (served with liver and roe), the fish is adapted globally:

• Spain: Chef Pepa Muñoz of El Qüenco de Pepa in Madrid prepares it for Mediterranean diets, often grilled or sautéed.

• United Kingdom: Michel Roux recommends pairing it with cannellini beans and chorizo.

• Germany: At Fischkochstudio, trends lean toward raw preparations like skrei tartare or ceviche.

As the 2026 season gains momentum, the industry remains confident that the combination of strict quality systems and centuries-old heritage will meet the high global demand for authentic, sustainable seafood.

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