Arctic char
Arctic char (mountain trout) and brook trout are part of the family of salmonidae.
They live in the lakes and streams from North America to the
Arctic, in Great Britain and in Iceland.
Part of a very colourful species, the arctic char has a nice
dark blue or blue-green back and a white stomach. Its silver flanks
are spattered with red, pink or cream-coloured spots.
Arctic char is a fatty fish of high culinary quality. It is also
found in aquaculture. The delicate white, tender-tasting meat is
highly prized.
- Arctic char can be prepared the same way as trout and salmon.
- It can just as easily be oven-baked, poached, braised, grilled or deep-fried. Because the meat is delicate and tender, simple recipes are recommended in order to preserve its flavour.
- Arctic char is also excellent smoked.
Click here for cooking methods and more tips and suggestions !
You will find fresh, whole arctic char, year-round but in limited amounts, at your METRO fishmonger’s counter.
Arctic char is a fatty fish. For the weight conscious, steaming,
poaching or cooking in parchment would be the wisest choice.
Arctic char is an excellent source of vitamins A and B12 and
provide generous amounts of potassium, phosphorus and calcium.
Fresh fish should be cooked as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh arctic char
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1 to 2 days
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Cooked arctic char
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1 to 2 days
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