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.
INGREDIENTSFour 5-ounce, skin-on Arctic Char fillets3 unpeeled garlic cloves1/3 cup plus 2 tablespoons extra-virgin olive oil1/4 cup flat-leaf parsley leaves1/4 cup cilantro leaves2 tablespoons chopped green olives1 tablespoons fresh lemon juice1/4 teaspoon ground cumin1/4 teaspoon paprikaKosher saltPepper
INSTRUCTIONSIn 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.