Habitat: two types. In northern waters, it may live and spawn in the ocean, while wintering in fresh water. Further south, fresh water.

Etymology: 17th century, of unknown origin.

The Arctic char has an elongated fusiform body. Its average size is between 38 and 46 cm.

There are two types of Arctic char. The anadromous variety, found in northern Quebec, lives and spawns in the ocean, though it prefers to winter in fresh water. It has steel-blue markings and silvery sides with large pink, red or cream spots.

The fresh water Arctic char is found particularly in southern Quebec. It has adopted the colors of the forest: a deep green or blue-green back and a bright orange-red abdomen and sides. This noble fish lives in the cold water of deep lakes. In the summer it moves down to depths that may reach 80 to 100 meters, seeking out the lowest temperatures. This explains why it is very rare in summer and more often found on the market in spring and fall. The scarcity of this sophisticated fish makes it an exceptional and highly sought-after product. 

See the file on brook trout for a comparison with Arctic char.

Nutritional values per 100 g

Calories: 159; carbohydrates: 0 g; fat: 1 g; water: 71 g; protein: 20.2 g.

Rich in calcium, phosphorus, potassium, sodium and vitamin B.

Preparing

Arctic char has smaller scales than salmon, but you still have to scale it (or have your fish seller do it for you).

When whole, rinse the fish under running water very gently so as not to remove the mucous covering its skin. Otherwise it will lose its attractive color when cooked. 

Cooking

Arctic char is a fatty fish – its flesh varies depending on its diet. Part of the Salmonidae family, the Arctic char is suited to any preparation method appropriate for salmon.

Cook it simply to retain all its natural flavor: meunière, grilled, cold poached, in cream…

To be perfectly cooked, it should be pink at the bone.

Enjoying

In the oven

Season the fillets with salt and pepper; lay them on a bed of chopped shallots in a buttered baking dish; pour on 200 ml (3/4 cup) white wine, 200 ml (3/4 cup) water and the juice of half a lemon; add a bouquet garni and cover with buttered paper. Bring to a boil on the stove top; place in a 200° C (400° F) oven and poach for 15 minutes for 300-400 g (10-14 oz.) pieces and 30 minutes for larger fish.

Making the sauce: Reduce the cooking liquid from the fish to 100 ml (6 tbsp.); add 250 ml (1 cup) white wine and blend in a roux made with 20 g (2/3 oz.) each of butter and flour; cook over low heat for about 10 minutes, stirring regularly. Combine 2 egg yolks with 100 ml (6 tbsp.) cream; add to the sauce; blend well, being careful not to let the mixture boil. Whisk in 50 g (3 tbsp.) butter. Correct the seasoning with salt, pepper and lemon juice. Serve the sauce on the side.

In court-bouillon

In order not to damage the Arctic char’s delicate flesh, prepare a court-bouillon and heat it to the boiling point. Remove the pan from the heat and poach the fillets for 5-6 minutes, depending on their size and thickness.

En papillote

Oil a sheet of aluminum foil; place on it some julienned vegetables that have been sweated for a few minutes in a little olive oil. Place 2 fillets of Arctic char on top, one on top of the other, with a branch of thyme, some salt, pepper and 2 tbsp. white wine. Cook in a 200° C (400° F) oven for about 12 minutes.  

Marinated

Dice the Arctic char and marinate it in olive oil, lemon juice, salt and a few slivers of ginger. Let rest for 30 minutes and serve with salmon roe.