Do you know what Skrei is?

I had never heard of it myself until last Saturday.

Twice a week I go to Viswinkel IJburg at the shopping center. Fast on Saturdays and on alternate days during the week. I always buy the same thing on Saturdays, salmon or tuna steak. And on changeover day I buy mackerel. That is the day of the week that we eat bread with mackerel. I am not very adventurous when it comes to fish.

So we always eat the fatty fish at home because I know that fatty fish are full of healthy fats. Lean fish, too, but I just prefer the fatty fish.

Oh yes, sometimes I also come to the shop with my daughter for a portion of kibbeling with sauce! to share. We then eat that in the shop.l.

So last Saturday I came back to get salmon / tuna. But I was in a bit of a hurry and I didn't really know what I wanted. I was muttering a little at the counter.

‘Otherwise, try something different, Yasmin said to me. Do you know Skrei No I did not know that yet.et.

Yasmin told me that the Skrei is related to the cod. That the Skrei is only available from the end of January to the end of March. That Skrei is Norwegian for bum.

That the Skrei only once a year migrates from the North Pole to the Lofoten, a Norwegian archipelago off the coast of Northern Norway to deposit its eggs. 

The water in Lofoten is incredibly pure and nutritious. The Skrei can feed on mackerel, shrimps and squid to its heart's content.

This makes the fish a real delicacy for Norwegians.

I always like that so much about Yasmin. That she can tell so much about the fish she sells.

My husband is a bit more adventurous in the kitchen and experiments more with other types of fish. Then he always comes home with news from Yasmin.

Well, I go home with the Skrei. Bit of googling for a tasty and above all simple recipe. I think you shouldn't mess too much with fish.

I found a recipe for Skrei with gremolata. Gremolata is a blend of lemon juice, fresh flat-leaf parsley, garlic and olive oil. The recipe I found also contained cumin and smoked paprika.

You had to preheat the oven to 200 degrees. All ingredients herbs and spices to taste I always say before the gremolata had to be finely ground with the hand blender.r.

Then coat the Skrei with the gremolata and put it in the oven for about 12-15 minutes. Child can do laundry. This is also a super easy fish during the week.

What immediately struck me was the sturdy structure of the Skrei. It falls apart into nice solid slices. And the meat is almost pure white.

My daughter had just decided the night before to become a vegetarian again and again. Vegetarians don't eat dead animals, so I don't eat fish anymore, she decided. ze.

Boohoo here goes my excuse to get rid of the occasional bowl of fried chicken with sauce, I thought!

So I had a bit left. The next day for lunch I made a salad with chopped arugula, roasted pine nuts and avocado.

I mixed it with freshly ground sea salt, lemon juice and extra virgin olive oil. Delicious!

The Skrei is also not an expensive fish at all, only 2.25 per 100 grams.

Okay, so available until the end of March. Hmmm that's eight Saturdays left. Yummy!

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