Skrei, a special variety of Norwegian cod, is prized for its clean taste and its beautiful lean, light, white flesh. The only drawback: it's only available a few months out of the year. But as any Norwegian fisherman will tell you, it's definitely worth the wait. And now visitors to New York can get a taste of this delicacy at midtown seafood mecca Oceana.
In order to be called "Skrei," the cod has to be fully grown and must be wild-caught between January and April and packed on ice within twelve hours of being caught. Strict regulations mean that only 10% of the cod caught qualifies for the "Skrei" status, while the other 90% is returned to the icy seas.
If you want to sample this "Norwegian Miracle" for yourself, head to Oceana where it is being served for a limited time. Or check out Chef Ben Pollinger's recipe for Skrei that you can try at home.