Closely related to both salmon and trout, Arctic Char is known for its mild, buttery taste and silky-smooth texture. This flavorful, ASC-certified fish is brought to you by Niceland Seafood and is nutrient-rich and an excellent source of heart-healthy omega-3 fatty acids, which give it its high oil content and help it stay incredibly moist when cooking.
Source: Sustainable Aquaculture
Iceland has one of the most technologically-advanced and efficient data tracking systems to monitor every wild species, helping to eliminate waste and keep fish populations in check.
Learn MoreThaw frozen Arctic Char gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or - if the food will be cooked immediately thereafter - microwave it on the "defrost" setting and stop the defrost cycle while the fish is still icy but pliable. Most seafood should be cooked to an internal temperature of 145 degrees.
Found in the deep and icy waters of glacial lakes and arctic coastal waters, Arctic Char is closely related to both salmon and trout — ranging from a light pink to deep red in color, with a mild, buttery taste and silky-smooth texture. Well-suited for aquaculture, Arctic Char is both delicious and sustainable, a truly versatile fish that’s gaining in popularity around the world. Learn more about this ASC-certified fish here.
Arctic Char has a rich buttery taste, due to its high fat content, closely comparable to a sockeye salmon. Its flavor profile falls between trout and salmon, with flesh that ranges from light pink to deep red. Its skin is thin and delicate, making it easy to crisp. Overall, it’s a versatile fish that lends itself well to sautéing, baking, or grilling - making it perfect for a variety of delicious seafood recipes.
