Spawn Cod, Livers and Roes: A Culinary Highlight

Annually, between January and March, the Norwegian coast line is the scene of a major event: The spawn cod is coming back “home”, but this time named Skrei. The name derives from the Old Norwegian verb ‘to go’: To Skreide, or as they say in northern Norway, to Skrei onward.


Skrei hel aperitif

In Central Norway and Lofoten the event is celebrated with own festivals. Since the 1800s, cod has been an important source of nutrition and income to the people living along the coast. In Vikna municipality in Nord-Trøndelag, small fishing villages like South Gjæslingan experienced thousands of visitors during the cod season. It has become an annual event with roots in the old coastal culture, and Norwegians gather around the table to celebrate this culinary highlight.

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Skrei aperitif


Spawn Cod, Liver and Roe

8.8 oz (250 g) cleaned fish per person

Spawn Cod (portion fillets)

Cod Liver

Cod Roe

Fish and Roe Water:




Liver Water:




Ground black pepper

1 laurel leaf


Cod: Clean the fish and leave it under cold running water for a few minutes. Boil water, salt and vinegar, and then reduce the heat. Add the fish and let it simmer for about 10 minutes.

Roe: Clean the roe and remove any blood. Boil it in the same water as the cod for 15-20 minutes depending on the size. Slice before serving.

Liver: Remove any skins or anisakis (nematodes) before slicing the liver. Put it in water added salt, pepper, onion and laurel leaf. Bring to a boil, and let it simmer 5-10 minutes.

Cod, liver and roe are served with boiled potatoes, boiled root vegetables and melted butter.

Text by: Anette Broteng Christiansen, ThorNews

Photos by:

Categories: Culinary Surprises, Recipes, Traditional Food

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