Skrei via the New York Times

Notice the Gin and Tonic

We went read an article in the New York Times about a Norwegian Arctic Char called: Skrei.

Here is the full article: Call it the Rolls-Royce of cod. Skrei is the Norwegian name for mature cod that’s line-caught as it returns from the Arctic to spawning grounds off the coast from January to April. Catching and enjoying it has been a Norwegian tradition since the days of the Vikings, but today fishing for skrei is closely monitored and sustainable, with a quota of only 10 percent of the estimated fish population. This year a limited supply has made its way to New York, in markets for home cooks, and at some restaurants. At Oceana in Midtown, the chef, Ben Pollinger prepares it simply broiled, with a choice of sauces, including hollandaise. The snowy flesh of the fish offers mild richness and a denser, silkier texture than regular cod, as it cleaves into meaty shards on the plate. If you’re making it at home, broiling is the way to go with the thick fillets; just practice your hollandaise first: Norwegian skrei is $16.95 a pound at Lobster Place, Chelsea Market, 212-255-5672, lobsterplace.com.

I forwarded the article to Nate at McCall’s Meat and Fish and challenged him to get the fish. He immediately emailed back that they actually had the fish to sell. We went over and bought some. We asked how he would recommend that we cook the fish. He said we should sauté it, then add Clams that we steam in wine with onions and tomatoes and herbs. It was a delicious and elegant meal. Steamed rice made the perfect accompaniment.