Arctic Char can reach a maximum length of about 1m (3¼ feet). Their backs are dark brown or olive, with lighter sides fading to a lighter-colored belly. Colors vary considerably during spawning, especially in male arctic char – the entire body can be gold or orange, and the lower feathers are often edged with white. The species is believed to spawn from August to October in alternate years. Arctic Char is a popular rustling in the lakes of Kodiak Island in Alaska. They also congregate in the large lagoons of Bristol Bay in Alaska from May to July, feeding on salmon smolts that migrate out to sea at this time.
Arctic Char
Scientific Name: Salvelinus alpinus
Arctic char is a highly valued fish for its culinary attributes, making it a sought-after choice for many chefs and seafood enthusiasts. Its mild flavor, devoid of a strong fishy taste, and meaty texture with small flakes, make it versatile for various cooking methods such as poaching, baking, grilling, smoking, and searing. The high fat content of Arctic char contributes to its rich and flavorful profile, particularly when grilled or smoked, where it retains its moisture and develops a succulent texture.
The fish’s pink flesh, which cooks to white, adds a visually appealing element to any dish. Arctic char is also an excellent source of healthy fats, including omega-3 fatty acids, which are beneficial for heart health and brain development. Additionally, it is rich in protein, calcium, and vitamin D, making it a nutritious addition to any meal.
Given its adaptability to different cooking techniques and its nutritional benefits, Arctic char is a staple in many high-end restaurants and is also popular among home cooks. Its availability in various market forms, including whole, fillet, and steak, further enhances its culinary appeal. Overall, the Arctic char’s unique flavor profile, nutritional value, and versatility in cooking make it a prized ingredient in the culinary world.
Culinary Values
- Taste: Mild, without a strong fishy taste
- Texture: Meaty, with small flakes
- Meat Color: Pink, cooks to white
- Round or Flat Fish: Round
- Fat Level: High fat content
- Mercury Level: Low, especially in sea-run char
- Iconic Dish: Not specifically mentioned, but often grilled or smoked
- Market Form: Whole, round, drawn, dressed, pan-dressed, butterflied, fillet, steak, wheel, center-cut
- Can Be Frozen: Yes
- Market Availability: Yes, especially farmed char
- Price: Generally expensive
Fishing
- Weight: Up to 20 lbs, typically 2-5 lbs in market
- Live In: Freshwater or saltwater
- Habitats: Lakes, rivers, sea, subarctic coastal waters
- Distribution: North America; Arctic Ocean; Scandinavia; Iceland; Greenland; northern North Atlantic Ocean; occasionally northern UK.
- Identification: Switch rod, small spey rod, single-handed rod with floating lines and long light leaders
- Body Type: Anadromous or landlocked
- Fishing Methods: Switch rod, small spey rod, single-handed rod with floating lines and long light leaders, Lure-, bait-, and fly-fishing.
- Game Fish: Yes
- Can be Farmed: Yes, primarily in Canada, Iceland, and USA
Fish Species
- Scientific Name: Silurus glanis
- Taste: Silurus glanis
- Texture: Dense, firm, and meaty flesh; can be slightly oily; holds together well in various preparations
- Scientific Name: Esox lucius
- Taste: Mild, delicate, white and flaky flesh; sometimes muddy taste in summer that comes from skin; clean taste when properly prepared; described as having less "fishy" taste than many fish
- Texture: Fine, tender, firm and flaky when cooked properly; soft flesh; white meat that can be mushy if overcooked
- Scientific Name: Thymallus thymallus
- Taste: Delicate, subtle, slightly sweet with a hint of thyme or herbaceous note; highly prized for its refined flavor
- Texture: Fine, tender, flaky flesh; firm yet delicate when cooked; less oily than trout
- Scientific Name: Scardinius erythrophthalmus
- Taste: Tasty, low-fat with mild, delicate flavor; can be bland if not prepared properly; described as quite tasty to eat
- Texture: Delicate, soft flesh; can be mushy when cooked improperly; firm when prepared with proper techniques
- Scientific Name: Squalius cephalus
- Taste: Mild, delicate flavor; can be bland if not prepared properly; described as 'mushy' by some when simply fried
- Texture: Soft, delicate flesh; can be mushy when cooked improperly; firm when prepared with proper techniques
- Scientific Name: Abramis brama (Linnaeus, 1758)
- Taste: Subtle, delicate flavor; can have fishy taste if not prepared properly; clean taste when fresh
- Texture: Bony, insipid and soft flesh; delicate texture; firm when cooked properly
