IT’S rather extraordinary to be 300km north of the Arctic Circle, in the land of the Northern Lights, eating fresh cod - so fresh it was still swimming the fjords a couple of hours ago - with two-Michelin-starred chef Michel Roux Jr. But this isn’t just any old cod (and it’s certainly not battered).

Roux is a Norway Seafood Council skrei ambassador, and we’re in Troms0 (alongside a group of talented UK chefs) for skrei cod season, which runs from January to April.

The fish are muscular, hulking things, with red rimmed eyes and scales the colour of razor clam shells - and they’re a national delicacy. Fishing for a skrei supper involves patience and thermals. Roux visits Troms0 for skrei season year after year, but promises: “It doesn’t lose any of the magic.”

Out on the fjords surrounding Sommar0y Island, an hour north of Troms0 airport, and squeezed into thickly padded onesies to ward off great sprays of seawater and the freezing temperatures (it’s minus eight-degrees), you can see his point. We’re flanked by ragged, snow-dusted mountains, the sun barely cresting their summits.

Our Sommar0y Cruises crew explain how the blackly swirling waters are invisibly divided up. Each fisherman has their own patch - the higher up the fishery food chain, the better your spot, and the newer you are to the skrei game, the further out your slot.

Captain Ketil Voll instructs us to reel our lines out - no bait needed - until we can feel the weight hit the sea bed, and then swoop our rods back and forth in big, arcing motions (“You have to work to get the cod’s attention”).

My first catch is a silvery slip of a thing - and sadly not a skrei (“Cat food,” announces one of the crew), but my next two are; heavy on the line and wrestling powerfully until hoisted over the edge. In previous years, the skrei would be sharing the water with orca, as well as whales feasting on herring, but this year the herring are absent, the water not being cool enough, which means no whales

Back on dry land, we tramp round Sommar0y fish factory, Ivan Lorentzen Fiskeforretning. The family-run enterprise - four generations and counting - has been in skrei production since 1896, and process around 2million kg of skrei each season.

We watch a trio of fishermen, luminous in bright waterproof overalls, unload nine tanks of skrei from the belly of their boat, tipping the fish - which are bled on board as soon as they’re hauled in from the nets, to keep the flesh as milky as possible - into a vat, before their bodies are lugged up a conveyor belt to be immediately processed and packed in ice.

The operation is slick and mechanised, but the skrei tongues are still cut by hand - and, when the catch is unmanageably large, local kids are paid to help out after school. Sharp knives - with a slippery ball inlaid to avoid damage to the roe - are used to slice out the cod tongues (“It’s not really the tongues, it’s more like the whole throat,” explains Roux), which are then spiked on a stick as the next fish awaits its fate. It’s a strangely hypnotic process to watch.

At the nearby Sommar0y Arctic Hotel, we eat them deep-fried in breadcrumbs alongside cold king crab legs, whose sweet flesh falls in perfect snow-white shards from their sunset-orange carapace.

A traditional skrei meal means poached fish and potatoes. Wearing thick woollen fisherman socks that our hosts, the fish factory’s owners - sisters Unni Lorentzen and Torbj0rg Lindquist, and Unni’s husband, Trond Lorentzen - have warmed on the radiator for us, we settle down to a meal of skrei m0lje, a traditional Norwegian dish that uses every available morsel of the cod.

Served with amber glasses of aquavit, we start with corrugated curls of butter on brittle, nutty crackerbreads before being presented with wedges of barely grainy, pale pink skrei roe. Roux explains that “the pinker the roe, the more shrimp the cod must have eaten - just like flamingos”.

There’s also steamed, skinless potatoes and the cod flesh itself, poached, luminous white and flaking succulently at the slightest nudge of a fork - we liberally grind over fresh black pepper and sprinkle on finely chopped raw white onion.

A tray of stuffed cod stomach, gelatinous with a slightly spongy crust with a rubbery wobble to it, prompts Unni to admit: “The flavour, if you have not tried before, is...”, at which point her sister finishes with a laugh, “Interesting!”

“Go on - be brave,” Roux says, passing the platter, and well, it’s not totally unpleasant, although a little chewy.

A fragrant bowl of skrei liver appears, greyish blobs of it floating lightly in an oily liquor. I’m sceptical again, but people heave huge dollops of the stuff onto their plates.

“The best way to eat it, if you’re nervous, is to squash a potato, add a bit of pepper, and mix the liver in like butter - it melts,” Roux tells me - and he’s right, it dissolves into a rich, umami dressing that’s not fishy at all.

“It’s so, so simple, and the fish is so clean,” says Roux. “When it’s this fresh, nothing is so good.”


(Serves 4)

4 skrei fillets (deboned and skinned) - or any available cod fillets

1ltr milk

1tbsp salt

For the curry infused oil:

100ml rapeseed oil

1tsp curry powder

For the pickled radishes (fills a 1/2 litre jar):

1 bunch radishes

Pinch of mustard seeds

2 crushed black peppercorns

200ml water

200ml white wine vinegar

2tsp fine salt

3tbsp honey

For the roasted cauliflower:

150g large cauliflower florets

Drizzle of olive oil

Pinch of chilli powder

For the cauliflower puree:

Drizzle of olive oil

400g cauliflower florets

1tbsp curry powder

1tbsp chopped garlic

300ml milk

1tbsp salted butter

1tbsp extra thick double cream

Zest of half a lemon

Coriander cress for dressing

Salt and pepper

1. For the curry infused oil, place the oil in a saucepan and heat to 60°C. Add curry powder and cover the pan with cling film. Set aside to infuse for two hours.

2. To make the pickled radishes, Rinse and trim the radishes. Slice finely or for extra crunch, quarter. Place in a half-litre jar with the mustard seeds and peppercorns.

3. Bring the water, vinegar, salt and honey to the boil in a pan. Once at a rolling boil, pour into the jar of radishes. Cool to room temperature before using.

3. Preheat oven to 200°C. Place the cauliflower florets in a bowl. Combine with the oil, chilli powder and a pinch of salt. Spread onto a baking tray and roast for 25-30 minutes until charred.

4. For the puree, warm olive oil in a pan over a medium heat. Sweat the cauliflower for two minutes. Add the curry powder and garlic and sear for a further two minutes.

Add the milk and simmer for 10 minutes until tender and three-quarters of the liquid has evaporated. Transfer to a blender and puree with the butter and cream. Once silky smooth, season with salt, pepper and lemon zest.

5. For the fish, pour the milk into a pan and season with salt. Place over a gentle heat. Once simmering, delicately add the skrei and cook for six to eight minutes. Remove the fish from the milk and serve immediately. with the puree and cauliflower. Garnish with pickled radishes and herbs.