Char, Arctic
Arctic char resembles the salmon, though its body is longer, and its colors are brighter. Shades of green, blue and silver, with large pink spots appear on its sides. Cooked meat is reddish-orange to pink.
The whole fresh Arctic char is headed and gutted, and is sized 1-2, 2-4, 4-6, and 6-8 lb. Fresh Arctic char fillets are skin on with pin bones in or out. They are sized 8-16, or 16-24 oz. and are packed to order.
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3.5 oz (100g) raw edible portion.
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Calories 163
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Calories from Fat 71
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Total Fat 7.9g
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Saturated Fat 1.7g
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Cholesterol 27mg
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Sodium 65mg
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Carbohydrates 0g
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Protein 21.4g
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Potassium 468mg
Interesting Fact
Arctic char is a principal fare of protein for Inuits inhabiting the area around the North Pole.
Alternatives
Salmon or trout can be substituted for Arctic char.
Other Information
Because it is a very slow-growing fish, taking 4-5 years to reach marketable size, the char commands higher prices. There are two types of char, one that lives in fresh water lakes and one that lives in the ocean. The sea-run char is usually larger with darker flesh, and as such is considered to be of superior quality. The mild taste of Arctic char is appealing to consumers who find salmon or trout too strong. Arctic char is a great source for heart-healthy Omega-3 fatty acids. Some reports show that this fish contains more Omega-3s than salmon.
Source
Iceland is the primary producer of Arctic char. It is also farmed in Canada, Greenland, and Norway. Wild Arctic char is caught off the coasts of Canada, Asia, Europe, Iceland, Greenland, and Alaska.
Harvest Method
Wild Arctic char are generally caught by gillnets, weirs (swirl shaped traps), and traps. Arctic char are also farm raised in fresh and saltwater. This species is available year-round.
Flavor
The taste of Arctic char is delicate, similar to salmon or trout, but milder.
Texture
The texture of this fish is firm with a fine flake.
Quality Control
The flesh should be resilient, the skin should be bright, and the eyes should be clear.
Preparation
Arctic char can be used in any recipe calling for a firm-fleshed fish and is excellent baked, broiled, grilled, pan-fried, sautéed or steamed.
Market Segments
This fish is appropriate for the casual dining, fine dining, hotel, and resort/club.