Arctic Char
Once you've had arctic char for the first time, you'll be able to pick it out again; its distinct flavor could be characterized as somewhere between the sweetness of salmon and the earthiness of trout. The meat, while being moderately firm, has a finer flake than salmon or trout, and it has a high fat content which keeps the meat moist during cooking. It's an all around pleasing fish to prepare and serve.
A tip for preparation:
We're found that a firm and meaty char fillet is best when rubbed with lots of blackening seasons and pan-fried (a little olive oil in the pan, 5 minutes on each side). This gives the filet a beautifully toasty and savory flavor on the outside while keeping it juicy and tender on the inside. Note that the skin of the char becomes very tough and leathery when cooked, so be sure to remove it before cooking.
A tip for preparation:
We're found that a firm and meaty char fillet is best when rubbed with lots of blackening seasons and pan-fried (a little olive oil in the pan, 5 minutes on each side). This gives the filet a beautifully toasty and savory flavor on the outside while keeping it juicy and tender on the inside. Note that the skin of the char becomes very tough and leathery when cooked, so be sure to remove it before cooking.