Skrei is, arguably, the king of fish. A type of migratory Arctic cod that appears off the coast of northern Norway every winter, it’s at its best from January to April. After that, the fish move on, meaning no more skrei until the following year. It has the same delicate flavour as cod but boasts giant, meaty flakes, making it an absolutely stunning piece of fish to work with.

This collection of skrei recipes does this magnificent fish justice. The firm texture means it can stand up well to methods such as pan-frying without falling apart, and pairing it with bright and light Mediterranean flavours is a match made in heaven. Try José Pizarro’s Skrei with chickpea and chorizo stew for a simple dish that showcases the fish’s beautiful flavour. Keep things simple with Simon Hulstone’s Skrei with brassicas and tarragon salsa verde, or do as the French do and steam the fish in a paper parcel with Louise Robinson’s Skrei en papillote with olives, spinach and herbs. Go for an Italian vibe with Luke Holder’s Cod with chilli dressing, gnocchi and broccoli, or serve it in a deep, rich broth with this Skrei with chicken skin crumb and onion purée recipe.

As with all fish, sourcing the freshest and highest quality skrei you can will make all the difference. Skrei is a variety of cod, so can be used in any of your favourite fish recipes but remember – with such a special ingredient, you certainly want the skrei to take centre stage.