3.5 oz (100g) raw edible portion.
Calories from Fat 71
Total Fat 7.9g
Saturated Fat 1.7g
Arctic char is a principal fare of protein for Inuits inhabiting the area around the North Pole.
Salmon or trout can be substituted for Arctic char.
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.
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.
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.
The taste of Arctic char is delicate, similar to salmon or trout, but milder.
The texture of this fish is firm with a fine flake.
The flesh should be resilient, the skin should be bright, and the eyes should be clear.
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.
This fish is appropriate for the casual dining, fine dining, hotel, and resort/club.