Arctic Char

Did You Know: 

The Inuit people of Canada have enjoyed arctic char for thousands of years, freezing the fish and eating them
like popsicles? A member of the salmon and trout family, they have silvery skin dappled with blue and pink along
the lateral line, with shades of blue and green on their upper sides. Arctic char migrate from icy northern lakes throughout Europe, Asia, and North America to spawn in salt water. The typical market size of arctic char is between 2 and 8 pounds.

Common Names: 
Arctic char, Arctic charr, alpine trout, alpine char, sea trout
Seasonal Availability: 
Year-round; wild-run char is best when harvested in early fall
Global Supply: 
Primary Product Forms
Fresh: 
Whole, Dressed, Fillets (boneless)
Frozen: 
Whole, Dressed, Fillets (boneless)
Value-Added: 
Smoked
Locations: 
Canada, Iceland, Norway, Greenland
Product Profile
Flavor: 
Texture: 
Nutritional Facts: 
Cooking Tips: 

Blessed with a salmon-like texture and mild-tasting flesh, char is perfect for those who find its cousin too strong
in flavor. Like trout, filleted char can be grilled, broiled, baked, smoked or poached—just remember to remove the thick, leathery cooked skin before serving.

Cooking Methods: 
  • Bake
  • Broil
  • Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam
  • Boil

Albacore Tuna
American Red Snapper
Arctic Char
Atlantic Salmon
Barramundi
Bass, Colorado Hybrid Striped Black Bass
Black Cod
Blue Marlin
Blue Nose
Branzini
Catfish
Caviar
CCI All-Natural Colorado Trout
Chilean Sea Bass
Chinook Salmon
Cod
Corvina Sea Bass
Dab
Dover Sole
Escolar
Fresh Farm Raised Icelandic Arctic Char
Grouper
Halibut
Hamachi
Hybrid Striped Bass
Hawaiian Kampachi
Loch Duart Salmon
Mahimahi
Mako Shark
Monchong
Monkfish
MSC-Certified Chilean Sea Bass
Ocean Perch
Opah
Opaka Paka
Oyster, Pacific
Petrale Sole
Rockfish
Striped Marlin
Swordfish
Tai Snapper
Tilapia
Trout
Turbot
Wahoo (Ono)
Walleye
Wild Striped Bass
Yellowfin Tuna
Yellowtail Snapper
Wild Salmon
1537 Market™
Mountain City Meats
Pappardelle's Pasta

Products

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