Skrei is migratory Arctic cod that arrives on the Norwegian coast to spawn. The fresh skrei season usually runs from January to April (Visit Norway / Norwegian Seafood Council / Godfisk). It does not automatically appear on every menu every day; each restaurant confirms its availability.
What skrei is and when it is fresh
Skrei grows in the Barents Sea and migrates more than 1,000 km. It is cod, but from a different population than coastal cod. The traditional serving includes liver and roe (skreimølje). There is a Skrei® quality label; not all cod carries it. Tørrfisk (stockfish) and klippfisk are produced from this and other cod and are available outside the fresh season.
Decision tool — product table
| Product | Usual window | Notes for groups |
|---|---|---|
| Fresh skrei | January–April | Confirm the menu close to the date |
| Norwegian salmon | All year | Widely available |
| Shellfish (crab, scallops, etc.) | Varies by area | Each provider confirms |
| Tørrfisk / klippfisk | All year | Processed products |
Logistics of group meals
Special dietary needs are communicated to the restaurant in writing. Viking Days does not operate restaurants; it identifies options and the establishment quotes and confirms directly.
Not a fit for: groups that need a guaranteed skrei menu outside January–April or without prior confirmation from the venue.
Practical conclusion
Align dates with the skrei season if that is the main goal, and always confirm the menu with the restaurant. Salmon and other seafood offer alternatives all year round.
References
State the city or area, group size and dates to request options from restaurants.
See contact Contact