Not only is winter cod a world-class ingredient, the season can start and end very suddenly – so there is a limit to the number of times you can enjoy this wonderful fish. The season normally lasts from January to April.
The winter cod or Norwegian word “skrei” has more muscles than common cod, and is therefore firmer and has bright white flesh. You can prepare winter cod in exactly the same way as other cod, but the flavour and unique texture are in a class of their own.
Fillets of winter cod are wonderful just as they are and require very little preparation. They are delicious served with very simple seasoning, such as salt and pepper.
We recommend using other ingredients that are rich in flavour to help highlight the unique taste of the winter cod. Try this delicious quinoa salad with feta cheese and green apples, or splash out on an exciting dish of fried winter cod, tomatoes and basil butter – easier to make than you think.
If you prefer to spice things up, you can try fried winter cod fillets with a sweet soy sauce and lime juice.
