The Norwegian Seafood Council (NSC) is offering one lucky chef the chance to travel to Norway with Michelin-starred restaurateur and NSC ambassador Michel Roux Jr, to fish and cook the seasonal cod variety skrei.
The trip, set for late January 2016, will take one UK chef to Norway's Sommarøy Island, which is one of the key places where skrei fishing takes place, from January to April.
Michel Roux Jr will accompany the chef on the trip, as the Le Gavroche chef-owner is one of the most high-profile proponents of using the Norwegian delicacy. Also on the trip will be Monica Galetti, former sous chef at Le Gavroche and now owner of her own soon-to-open restaurant; Ollie Dabbous of Dabbous, London; and Barrafina chef Nieves Barragan Mohacho.
The ingredient is also used by Simon Hulstone of the Elephant in Torquay, and Daniel Galmiche of the Vineyard at Stockcross in Berkshire.
To enter the contest, chefs should enter their details on the NSC website here [http://seafoodfromnorway.co.uk/skreicheftrip].
A seasonal cod, skrei is a migratory fish from the Barents Sea in the Arctic Ocean, and is so revered in Norway that it has its own grading standard. Only a small percentage of the millions of cod that migrate back to the Lofoten Islands will reach the standards necessary to be branded with the skrei seal of approval on their dorsal fin.
Skrei is characterised as lean, firm and rich in protein, with obvious fat lines denoting bright white flakes, which melt away during cooking.
Roux Jr said: "Skrei is a versatile ingredient that lends itself to both modern and classic dishes. It is a truly sustainable fish, which adds value to an already extraordinary product. I am proud and honoured to be an ambassador for what I consider to be one of the finest products of the sea."
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