Skrei, cod, Gadus Morhua, the most prized by the most demanding palates, the most refined of wild fish; in short, Norwegian skrei is now available at the restaurant Caserio Ananda, located in the El Colmenar Station, Cortes de la Frontera.
Every year, skrei (the nomad) starts its long journey in January from the Barents Sea, heading southeast towards Lofoten, Norway, to spawn where the waters are warmer and purer. The banks of skrei reach Lofoten around February, after having covered nearly 5,000km. The season usually ends in April, and there are strict quotas.
When caught, the fish measure between 70cm-1m, weigh between 3-8kg, and are on average 5 or 7 years old. It is a time when they do not eat so much, so the fishermen have to pay special attention to the bait used.
Skrei is now part and parcel of haute cuisine. It is worth mentioning that, due to the distance covered during their journey, the fish are renowned for their firm, juicy, fine, white flesh, unique among their species.
The fish is also the new star of French cuisine. Le skrei, as it is known, now has its own club, chaired by Henry Charvet. This treasure, which some call the “Caviar of Cod”, is now being served at the Caserio Ananda, a restaurant specializing in a unique fusion of Andalusian and Navarre cuisine.
