Enjoy a milder, subtler flavour than salmon? Arctic Char (Arctic Charr) has a delicate, light pink flesh that is rich and flavourful. It has a pink-flesh colour that is similar to trout and salmon with skin that is thin, delicate and edible. Arctic Char tastes like a cross between salmon and trout (closer to trout).
Arctic char is a member of the trout and salmon family, and it physically resembles the salmon. Its silvery skin is dappled with pink along the lateral line, and the fish has green and blue coloration on its back and upper sides.
The flesh resembles salmon due to its pink to orange colour, however it has less fat and so does not have the white lines the way salmon does.
The health benefits of eating Arctic Char are numerous as it is an excellent source of protein and healthy omega-3 fatty acids. These fats help to keep the heart healthy and are good for brain development. Arctic Char is also an excellent source of protein. Protein is needed to build and repair all parts of the body. Arctic Char is rich in nutrients including Vitamin B6, B12, and Niacin.
Arctic Char is available all year round at both of our stores. Drop by or Pre-order now.
Try These Delicious Recipes:
> Crisp Skinned Arctic Char
> Seared Soy Sesame Arctic Char
> Grilled Arctic Char With Horseradish Crema
How To Cook Arctic Char:
Arctic Char is a great meal idea, not only due to its nutritional qualities, but also because its fillets are thin so it cooks in practically no time. In our fast paced world, this is a good thing. So, we’ve put together a list of simple ways to cook Arctic Char that takes the fuss out of eating healthy.
1. Baked: Place Arctic Char onto a parchment paper-lined baking sheet and cook in your preheated oven for 12 to 15 minutes or until it’s cooked through.
2. Broiled: Preheat your broiler to high. Line a baking sheet with aluminum foil or parchment paper and put your Arctic Char skin side down, then season with salt and pepper and drizzle with 1/2 tablespoon oil. Broil fish about 3 inches from the heat until just barely opaque throughout, 3 to 5 minutes. Watch them closely! They cook faster than you think and thinner pieces cook super quick.
3. Grilled: Place fillets on grill, skin-side down, and grill until skin is crisp and fish is almost cooked through, about 3 minutes. Carefully turn fish and continue grilling until cooked through, 1 1/2 to 2 minutes. Sprinkle fish with sea salt and serve immediately with lemon wedges.
4. Pan Fried: Heat olive oil (we recommend Ralo Olive Oil which we carry in our stores) in a cast-iron skillet or nonstick pan over medium-low heat. Season the fish well with salt and pepper. Cook, skin side down and do not flip so that the fillets cook from the bottom up which will keep the flesh moist while the skin gets so crisp that it crackles.
5. Poached: Place your Arctic Char in a pan and cover with stock/liquid until it is fully submerged. Add any vegetable used as a flavor base for cooking, such as carrots, onions, garlic, peppers, and celery. Cook on low heat for six to eight minutes.
Note: Whichever method you choose, your Arctic Char should reach between 104°F and 140°F.