Arctic Char

Name: Arctic char (Salvelinus alpinus) — a cold-water fish of the salmon family, with a pink to red flesh, and a delicate, mild flavour between salmon and trout. It lives in Arctic and subarctic lakes and coasts, and is farmed in Iceland, Canada and Europe.

Description

Arctic char is native to the far north of Canada, Greenland, Iceland, Scandinavia and Russia, and is the northernmost freshwater fish in the world. It has been an important food for Inuit and other northern peoples for thousands of years, and is caught on its migration from the sea to rivers, when it turns bright red.

Most arctic char sold today is farmed, in recirculating tanks on land in Iceland and Canada, which is considered a more sustainable method of aquaculture than open net pens. The flesh is finer, softer and more delicate than salmon, with a mild, slightly sweet taste.

Main nutrition value

Arctic char is an oily fish, and a rich source of the long-chain omega-3 fats EPA and DHA, vitamin D, vitamin B12, selenium and protein. It is typically lower in fat than salmon, but still a good source of omega-3.

How best to be consumed

Arctic char is cooked like salmon or trout, and its skin crisps well.

1. Pan-fry fillets skin-side down in a hot pan for 4 to 5 minutes until the skin is crisp, then flip briefly.
2. Roast or bake with lemon, herbs and butter, or grill.
3. Serve with potatoes, dill and a light sauce, or in salads.
4. Cook to 63°C, or until the flesh flakes and is just opaque.
5. Buy from sustainably farmed or certified sources.

Overconsumption could cause…

Arctic char is healthy in food amounts.

1. Fish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid fish and check labels, including fish in sauces and dressings.
2. Gout flare-ups in people with gout, since fish and shellfish are moderately high in purines.
3. Environmental contaminants such as PCBs and dioxins, which build up in the fat of oily fish, so eating a variety of fish and trimming skin and fat can help, and the benefits of oily fish generally outweigh the risks for most people.
4. Parasites in raw or undercooked wild fish, so cook it, or freeze it first.

GroupsOily FishFinfishFresh

Related foodsAnchoviesAtlantic MackerelAtlantic SalmonEelFresh TunaHerring

Wikipedia — Arctic char, used for origin, naming and history: https://en.wikipedia.org/wiki/Arctic_char