Baked arctic char recipes: 60 photos

How To Cook Arctic Char

The perfect combination of salmon and trout, straight from Iceland! SUBSCRIBE TO CATCH GORDON RAMSAY...

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FAQ

If you know your fish, Char has about the same amount of fat as Sockeye – more than Atlantic Salmon, but less than Chinook. It also has slightly less protein than Chinook or Atlantic Salmon. It's still rich in omega-3, though, making it a health food as well as a delicacy. The real bonus with Char is that it's cheap.
Arctic Char Cooking Guide. This fish can be baked, grilled, fried, or poached. It should be cooked to an internal temperature of 145° F.
Arctic Char tastes like a cross between salmon and trout (closer to trout). The fat content is close to that of sockeye salmon and provides omega-3 fatty acids and carotenoids. Unlike Salmon, Arctic Char doesn't die after spawning and can live for up to 25 years and grow up to 25 pounds.
Arctic Char is a delicious freshwater fish with a mild flavor without having a strong fishy taste. It has a meaty texture with small flakes. Its flesh is pink but cooks to white.
The taste of Arctic Char flesh is somewhat closer to salmon and trout. It contains a higher concentration of omega-3 fatty acids and carotenoids, and its fat content is similar to that of sockeye salmon. Unlike salmon, this fish is not extensively farmed, which is why its cost is a bit high.
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