Artic Char (Salvelinus alpinus) is in the salmon family - although some science indicates it is closer to a trout. similar situation as
the steelhead....
appearance is quite the same - the skin is slightly different. taste & aroma are near indistinguishable from the other salmons - however
the flesh is noticeable more tender. if salmon is even slightly overcooked the flesh gets firm...even the thin sections of these filets
stay very moist and tender. note this is a fall wild catch - which does have more fat&moisture than either farmed or wild harvested at
other times of the year.
I got the whole fish - fresh, never frozen. the fishmonger fileted it for me. whole it was about 3 pounds; filets came in at 1.75 pounds
(total) - I froze one filet as that's too much for us to finish in one meal.
wild caught have this silvery skin (fall only) and the farmed tend to be reddish.
popped in a hot pan to crisp the skin
on a rack for a 10 minute bake at 350'F
plated:
note how the meat does not flake apart quite the same degree other salmon types.
really delicious fish!
the steelhead....
appearance is quite the same - the skin is slightly different. taste & aroma are near indistinguishable from the other salmons - however
the flesh is noticeable more tender. if salmon is even slightly overcooked the flesh gets firm...even the thin sections of these filets
stay very moist and tender. note this is a fall wild catch - which does have more fat&moisture than either farmed or wild harvested at
other times of the year.
I got the whole fish - fresh, never frozen. the fishmonger fileted it for me. whole it was about 3 pounds; filets came in at 1.75 pounds
(total) - I froze one filet as that's too much for us to finish in one meal.
wild caught have this silvery skin (fall only) and the farmed tend to be reddish.
popped in a hot pan to crisp the skin
on a rack for a 10 minute bake at 350'F
plated:
note how the meat does not flake apart quite the same degree other salmon types.
really delicious fish!