Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Arctic Char

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

A distant cousin of salmon and trout, char has a mild salmon-like flavor and a beautiful pink color—the result of its natural diet, which includes tiny crustaceans like pink shrimp. Arctic char takes well to virtually any cooking method, and it’s hard to overcook, since its fatty texture is very forgiving.

Caught in Alaska and the Pacific Northwest, char was never threatened because it is a fast-reproducing fish that was largely ignored during the heyday of salmon. Now that overfishing and unsustainable farming practices have turned salmon into an eco-culinary mess, char is getting its share of attention.

How to choose:

If you can’t find it wild, farmed arctic char is a good alternative because it’s raised sustainably.

When buying fish fillets, examine the flesh, which should be moist and glistening and without any large gaps.

Dry-looking flesh is a sign of age. Fresh fish should not smell strong or fishy but should have a mild, fresh scent suggestive of the sea.

When buying skin-on fillets, look for intact skin and make sure the scales were properly removed. Most fish skin is edible and delicious, especially when cooked until crisp.

How to prep:

Artic char is easy to prepare and at its best when simply cooked, allowing its fresh, distinctive flavor to shine.

How to store:

Like all fish, arctic char should be stored in the coldest part of your refrigerator and used soon after buying. To slow down spoilage, try this: Put whole fish or fillets in a large strainer set over a bowl. Pile ice high on top of the fish and refrigerate. The ice keeps the fish close to 32°F, and as it melts, the water continually rinses off bacteria and drains it into the bowl. Or put the fish in a plastic bag and set the bag on ice to maintain a temperature close to 33°F (spoilage occurs twice as fast at 40°F as it does at 32°).

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks