Arctic char

Arctic char

The Arctic char is a freshwater fish. It is mainly found in the cold waters of mountain lakes. Its skin is gray with speckling along the sides, with an orange belly. The Arctic char belongs to the same family as salmon and trout, and is known for its flavorful and delicate pink flesh.

Whether buying from a fish merchant or the fresh fish section of a supermarket, there are several points to take into account when checking the freshness of the fish. Make sure the skin is shiny and the gills are bright red. It should smell fresh, not unpleasant. Any smell of ammonia should alert you to the fact that the fish displayed on the counter is not very fresh.

If you want to cook the fillets, ask your fish merchant to prepare the fish for you. Filleting involves removing cutting off the head and lifting off the flesh from the carcass.

Arctic char can be cooked in a number of ways. It can be poached in a court-bouillon, pan-fried, grilled (barbecued), or baked.

It can be prepared with herbs and spices before placing in pouches and cooked en papillote. Like its relative the salmon, Arctic char can be eaten in the form of tartare, smoked, and made into a terrine or rillettes.

Like all fish, Arctic char is delicate and can keep for only a short time. It can be stored for up to two days in the refrigerator in its original packaging. However, Arctic char loses a lot of its flavor when frozen.

Arctic char is a fatty fish. It is, therefore, high in omega-3 fatty acids that are beneficial for good cardiovascular function. It is also a good source of phosphorous, magnesium, and vitamins A and D.

The brook trout or speckled trout is another species native to North America and introduced into Europe last century. It is widespread in Canada. It lives in lakes and rivers at mid-elevation. Larger than the brown trout, it has pink flesh.

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