The Long Migration of the Skrei.

The Long Migration of the Skrei.

The Skrei grows up in the Arctic Barents Sea and starts its journey for the first time at the age of five when it reaches an optimal size: it swims from the icy Barents Sea to the somewhat warmer northern Norwegian Lofoten Sea to spawn. The hundreds of kilometers it travels on the way here are the reason for its solid, white and lean meat. Around the Lofoten, the Norwegian fishers still follow the ancient tradition of fishing for winter codfish with long lines and fishing poles. With all of this information about the Skrei, you are now ready for the sweepstakes questions.

Small restaurants look forward to the big event: the arrival of the Skrei.

Restaurant owner

The restaurant Lofomat is also located on Henningsvaer. Of course it is not the only island here, but surely the smallest, probably in the entire region. The owner Siv and her fish stew make this place special. So it is no wonder that Siv looks forward to the Skrei season throughout the year despite the darkness of winter. You can find out more about her homecooking here.

Recommended recipe to try yourself: fish soup by Siv.

Fish soup

Her exquisite specialty is known far beyond Lofoten. Of course, this alone makes a trip to the island of Henningsvaer worth it. If you cannot manage this, but don´t want to miss this culinary delight, then you can simply make it yourself. You can find even more great recipes here.

Ingredients for 4 people

300 g Skrei (without skin and bones)
100 g carrot
100 g golden beet
50 g celery
40 g leek
1 liter good fish stock (alternatively fish stock from a glass)
100 ml whipped cream
50 ml Creme Fraîche
2 EL orange juice, freshly squeezed
50 g butter
50 g wheat flour

Preparation

  1. Cut the vegetables into small cubes.

  2. Melt the butter in a pot.

  3. Add the root vegetables to the melted butter and stir.

  4. Spread the wheat flour over the vegetables and stir well.

  5. Add 1 liter of heated fish stock and orange juice (if the fish stock is heated up beforehand, there will not be any clumps)

  6. Bring to a boil then let simmer on low for about 15 minutes. After this, beat the Crème Fraîche with a whisk.

  7. Add the whipped cream and bring to a boil.

  8. At the end, add the leek (cut into thin rings) and the Skrei (cut into somewhat larger cubes) to the soup.

  9. Bring to a boil. Season to taste with salt and pepper.

Serve the fish soup with good bread and a broad smile.

Enjoy your meal!