Behind every piece of skrei: the story of sustainable fishing and the men and women who preserve this tradition
Every winter, Norway and its fishermen celebrate the return of the skrei, a unique migratory cod. Behind its tasty flesh lies an ancestral fishing tradition, rooted in Norwegian culture and driven by values of sustainability.
Every winter, between January and April, a miracle of nature takes place in the icy waters of the Barents Sea. The skrei, an exceptional migratory cod, returns to Norwegian shores after a long journey. But behind this firm, juicy flesh, prized by chefs the world over, lies a story of tradition, sustainability and the men and women who perpetuate ancestral know-how.
An athlete of the seas
Skrei is not your average cod. Unlike sedentary cod, which are content to feed without moving too much, skrei travel thousands of kilometers from the Barents Sea to the Lofoten Islands to spawn. This intensive migration muscles the flesh, giving it a firm texture and refined flavor. "They are the super-athletes of the seas," explains Bjørn-Erik Stabell, Head of Strategy and Sustainability at Norwegian Seafood. "Their long journey transforms their flesh, making them a unique gastronomic experience. "
A fishery rooted in Norwegian culture
Skrei fishing is much more than just an economic activity in Norway; it's part of the country's cultural heritage. For generations, fishing families have passed on their knowledge and techniques. "It's in our DNA," confides Bjørn-Erik Stabell. "Like wine in France, the sea is essential to our survival and identity. "
Once dominated by men, today more and more young women are joining the crews, despite the sometimes extreme conditions. Fishermen set off at dawn, facing rough seas and freezing temperatures. "It's a demanding way of life," says Bjørn-Erik Stabell. "It's a job that can sometimes be dangerous. You have to be focused all the time to limit the risks. But it's also a very rewarding job. "
A sustainable fishing model
Sustainability is at the heart of skrei fishing. To preserve this resource for future generations, Norway imposes strict quotas and closely monitors fishing. "Sustainable fishing means exploiting resources without compromising the future," stresses Bjørn-Erik Stabell.
Small fishing boats are favored in this sector, enabling better control of catches and greater compliance with environmental regulations. What's more, local communities depend on this fishery, which encourages them to adopt responsible practices. To guarantee the authenticity and sustainability of skrei, each fish bearing the Norwegian quality label is carefully traced. The only downside, for the moment, could be the increase in water temperature due to global warming. "Eventually, this could upset the balance of the ecosystem, attracting species such as mackerel that could threaten the young cod," warns the manager, adding that, for the moment, the consequences are very limited.
A challenge for the future
If skrei fishing is an example of responsible management, it must continually adapt to climatic challenges and market pressures. Growing demand means finding a balance between production and preservation of resources. "We need to increase production to feed more people, but every increase has an impact," says Bjørn-Erik Stabell. Innovations in fishing and transport methods are underway to further reduce the industry's carbon footprint.
So, behind every portion of skrei tasted lies a fascinating story, that of an exceptional fish and the men and women who, over the generations, ensure the preservation of a fragile balance between tradition and a sustainable future.
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