Wild Skrei cod cheeks (Gadus morhua) from the same Lofoten and Vesterålen catch as our Skrei loin — the migratory Atlantic cod that returns to these waters each winter to spawn after a 1,000-kilometre journey from the Barents Sea. The cheeks are the small, round muscles set into either side of the cod's head, and pound for pound they are the most prized eating on the fish. Where the loin is dense and flaking, the cheeks are firm, sweet and almost scallop-like in texture — a clean, springy bite with a faint shellfish quality on the palate. In Norway, Spain and Portugal they have always been the cut professional kitchens reach for first; in the UK they remain quietly under the radar, despite being arguably the best mouthful the fish offers. VAAG hand-trim and clean each cheek before vacuum-packing and super-freezing at –50°C the same day they come off the boat at Henningsvær. The packs typically contain eight or nine cheeks, around 200g (+- 25g), with no further preparation required. Cooked simply — a hard sear in foaming butter, a few seconds per side, finished with lemon — they are one of the most rewarding ingredients in this entire range, and the kind of cut that turns a quick supper into something genuinely memorable. Producer: VAAG Seafood, Henningsvær, Lofoten, Norway · Wild-caught from Vesterålen / Lofoten waters Species: Atlantic cod (Gadus morhua) — Skrei Catch method: Pot and line, Norwegian coastal fleet (FAO Area 27) Season: Caught January–April · Available all year from frozen Ingredients: Atlantic cod (Gadus morhua). No additives. Storage: Keep frozen at –18°C or below until the best-before date. Defrost in the fridge in the sealed vacuum pack overnight. Once defrosted, use within 24 hours. Do not refreeze. Allergens: Fish Pack: Approximately 200g+- , 8–9 cheeks per pack
