Arctic Char — A Delicious Alternative to Wild Salmon

November 12, 2015

Arctic Char — A Delicious Alternative to Wild Salmon

As the season for wild-caught salmon comes to a close, you might be wondering what alternatives are out there. What fish is comparable in texture, flavor and healthy oils? 

Well, we have the just the fish for you! The Organic Butcher is now carrying responsibly and sustainably farm-raised Arctic Char.

Arctic Char has a distinct light, sweet flavor and firm pink flesh that is similar to salmon, though milder. It is nutrient-rich and an excellent source of heart-healthy Omega-3 fatty acids. 

If you are turned off by farm-raised fish, know that the environmentally friendly method used to farm Arctic Char is completely different than farmed salmon. The Monterey Bay Aquarium Seafood Watch gives Arctic Char a “Best Choice” eco-rating as opposed to Salmon which ranges from the lesser "Good Alternative" to "No, Thanks" ratings. We are careful to source our Arctic Char from responsible farmers.

If you have never had Arctic Char, you are in for a treat. It's mild taste will appeal to a wide range of palates.


ARCTIC CHAR WITH CHARMOULA (Food & Wine)

This roasted garlic charmoula — a classic North African marinade and sauce packed with fresh herbs and spices — is excellent with a rich fish, such as arctic char or salmon.

INGREDIENTS
Four 5-ounce, skin-on Arctic Char fillets
3 unpeeled garlic cloves
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
2 tablespoons chopped green olives
1 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Kosher salt
Pepper

INSTRUCTIONS
In a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; discard the skins. 

In a food processor, puree 1/3 cup of the oil, the garlic, parsley, cilantro, olives, lemon juice, cumin and paprika until smooth. Transfer the charmoula to a bowl and season with salt. 

In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the fish with salt and pepper and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes. Drain briefly on paper towels. Serve the fish with the charmoula. 

 




Leave a comment


Also in Butcher's Blog

Confit Baby Octopus Recipe
Confit Baby Octopus Recipe

November 09, 2018

Simple and delicious recipe of Confit Baby Octopus.

Continue Reading

A Farm-Fresh Autumn Dinner
A Farm-Fresh Autumn Dinner

September 27, 2018

It’s officially fall! Enjoy this list of recipes that make up our ideal Autumn farm-fresh dinner featuring seasonal and locally sourced ingredients. We love these recipes for their simplicity, not to mention they all cook at the exact same temperature for a fool-proof and impressive lineup to ring in the season with friends. 

Continue Reading

All About the Picanha Cut + Cooking Tips
All About the Picanha Cut + Cooking Tips

August 02, 2018 2 Comments

Picanha is one of the lesser known pieces of beef in the United States. In Brazil and other parts of South America, it is quite prized - and for good reason.  It’s delicious.  The picanha is a sirloin cap (also called rump cover, rump cap or coulotte).  The meat itself is lean with very little inter-muscular fat but it is cut leaving the hardy fat cap on, which allows it to baste in its own delicious fats while cooking. 

Continue Reading