Panko-crusted Norwegian skrei tongues
It's all about Scandinavia these days, especially in the case of seafood. This Thursday through Sunday, Manhattan restaurants like Aquavit, The John Dory Oyster Bar, Annisa, and many more are celebrating a Norwegian Skrei Tasting Weekend with a plethora of limited time dishes highlighting the coveted, sustainable cod.
What’s so special about skrei? First off, it’s only available from January to April, when millions of cod migrate from the Barents Sea all the way to the Norwegian Coast, their spawning grounds. And, kind of like the way working out makes human bodies better, all this swimming makes the fishes’ flesh firm—not to mention delicious. Boasting bright, lean, flaky meat and delicate flavor, the skrei are packaged within 12 hours of being caught, so freshness is pretty much guaranteed. Skrei sushi, anyone?
Rich in protein, vitamins, minerals, and Omega 3 fatty acids, the fish can be prepared in many ways. Oceana offers three preparations, including broiled filet, Japanese escabeche-style tongue, and a Greek roe spread, taramasalata. Back Forty and Back Forty West, meanwhile, are doing a steakhouse take: beef fat-poached Norwegian skrei with celery root purée and pickled radish salad. And Grand Central Oyster Bar will go ultra-luxe with pan-fried Norwegian skrei tongue and cheeks with Champagne beurre blanc, smoked Norwegian salmon caviar, and sautéed fiddlehead fern. Other restaurants serving skrei this weekend include Smorgas Chef, Aamanns Copenhagen, and the aforementioned Annisa, The John Dory Oyster Bar, and Aquavit, which will continue to serve skrei throughout the month of April.
It’s also cool to learn that the Norwegian skrei cod has been certified sustainable by the Marine Stewardship Council, and fishermen who catch these fish follow strict sustainability laws. Skrei are line-caught by small day boats close to shore, and must be fully grown. And only ten percent of the millions are caught, to make sure the skrei population can reproduce for next year.