Seattle Fish Company of New Mexico

Species Name

Source

Wild Char typically comes from remote areas of Europe, Asia and North America. Northern Canada and Iceland lead in wild production. In northern Canada, the Inuits of Nunavut participate in a closely monitored commercial Arctic Char fishery with only 220,000 pounds of annual production. The commercial fishing only occurs after the needs of the local community have been meet.

Seasonality

Farm raised Char is available fresh year-round, whereas wild Char hits the market for only a month or so in the fall. Very limited availability of Frozen Arctic Char may be available for a short time into the winter.

Fishing Method

Most farmed Arctic Char is raised in land-based closed-cycle systems and is considered to be among the most environmentally responsible fish farm designs as they have minimal impact on surrounding water resources and virtually no risk of escapement.

The limited wild capture Arctic Char fisheries utilize passive gear such as shore-set surface gill nets, fish weirs and traps.

Flavor

The flavor of Arctic Char is delicate, similar to salmon and trout, but milder with a firm texture and fine flake.

Dietary Information

Char is an excellent source of heart healthy Omega-3 fatty acids, with some reports showing that it may contain higher levels than salmon.
Per 3.5 oz (100 g) raw edible portion:
Calories 104
Total Fat 3.6g
Sodium 58 mg
Protein 16.7 mg
Potassium 309 mg
Iron 0.3 mg
Omega-3 0.37 g

Appearance

The skin has shades of green, blue and silver with large pink spots visible on its sides while the flesh is deep red to red.
Wild capture fish tends to be much lighter in color, light red to pink.

Form

Farmed Arctic Char is available fresh whole head on dressed and fillets both pin bone in and pin bone out “PBO”.

Wild capture Arctic Char is available in very limited quantities frozen, as the product comes from extremely remote locations. Available head on and headless dressed.

Preparation

Arctic Char is highly regarded in the culinary community and adapts well to a variety of cooking methods that would be applied to both salmon and trout: baked, broiled, grilled or pan-seared. Arctic Char has a light but distinct flavor and should be allowed to stand on its own, so application of light seasonings and sauces is recommended.

Substitution

Taste-wise, Arctic Char is said to combine the delicious flavors of Brook Trout and Salmon, thus recipes calling for Arctic Char adapt well to both Salmon and Trout.

Handling

Arctic Char should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fish ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice an Arctic Char fillet. Filleted product should be stored in a sealed plastic container and surrounded with ice.

Sizes and Cuts

Farmed Arctic Char generally run 2-4 pounds and is available head-on dressed. Fillets range in size from 8-20 ounces.
Wild capture Arctic Char is most generally available head-on and head-less dressed, graded 2-4, 4-6 and 6-9 pounds.

Pricing Scale

Farmed production whole fish is moderately priced in the mid $5.00 - $6.00 range. Fillets can exceed the $10.00 - $12.00.
Wild capture prices can vary significantly due to market and currency fluctuations. Please contact your Seattle Fish Company of New Mexico associate for up-to-date availability, market and current pricing information.

Shelf Life

Arctic Char which has been handled and stored properly should retain optimum quality for 3-4 days.