Description

Char is often considered salmon’s sophisticated cousin. Its clean flavor and velvety texture make it a favorite among chefs seeking finesse over boldness.

In Alaskan households, it’s smoked and flaked over salads, or baked with dill and lemon. Sushi chefs favor it for nigiri and sashimi due to its mild, buttery taste.

Its smaller size ensures uniform fillet thickness, making cooking foolproof. It’s also high in omega-3s and low in toxins, thanks to cold water purity and sustainable farming practices.

Arctic Char is versatile, consistent, and photogenic — a true standout in modern seafood cuisine.