subject: Coming To Understand Arctic Char [print this page] Fishing in Alaska is the ultimate dream of many fishermen. The lure of giant Alaskan salmon, halibut, and Arctic char is appealing.
Arctic char can be found all over the state of Alaska. In the north they tend to live and spawn in the ocean while spending the winter in fresh water.
However, in the south Arctic char typically spend the entire year in fresh water. There are two types of char.
The first is a anadromous type which lives in the ocean near northern Quebec most of the year, and swims to fresh water for the winter. It is distinguished by its steel-blue and silvery sides marked with large pink, red, or cream spots.
The second type of Arctic char is the kind that likes to live in fresh water year round. It is usually located in southern Quebec.
This variety of Char features a dark green or blue-green back with a vibrant orange-red abdomen and sides. This brave kind of Arctic char is not afraid to challenge the cold water of Alaska's deep lakes.
Throughout the summer this kind of fish will navigate its way down 80 to 100 meters below the surface of the water. It is fond of the cold, and tries to spend most of its time in the coldest sections of the lake.
It is due to this reason that Char is rarely caught or seen on the market, throughout the summer months. If one is caught during this time, it becomes a highly prized product and many will try to buy it.
Arctic char is an excellent type of dinner fish. When preparing the fish for eating, it is important to scale it properly, even though it has smaller scales than a salmon.
Before chopping up the fish, rinse it under running water carefully. It is important not to accidentally damage the mucous covering the skin or the fish will not look brightly colored when it is cooked.
Arctic char is considered to be an extremely fatty fish. Of course, how fatty it is depends on what the fish had been eating throughout its life.
The Char is part of the Salmonidae family. This allows the preparer to rest assured that this fish can be prepared any way a normal Salmon would be prepared and taste fantastic.
As long as it is cooked, it can be meuniere, grilled, cold poached, in cream, and so forth. When Char is cooked to perfection it is pink near the bone.
If the Arctic char is being cooked in the oven, flavor the fillets with salt and pepper and lay them on top of chopped shallots in a buttered baking dish.
Add three quarters of a cup of white wine, three quarters of a cup of water, 2 to 3 tablespoons of lemon juice.
To add the final touch, add a tiny bouquet of garni. Finally, cover with buttered paper and bake.
For an excellent sauce to top the fish with, add the liquid from cooking the fish to a cup of white wine. Blend these together in a roux of 20 g of butter and 20 g of flour.
Cook mixture for about ten minutes while stirring regularly. Then, add two egg yolks and 6 tablespoons of cream.
Be sure to mix this together very well without allowing the mixture to boil. Then, whisk in three more tablespoons of butter.
Add salt, pepper, and lemon juice to taste. Then, serve on the side with the fresh Arctic char.
When fixing the fish through in court-bouillon it is important that the Char's flesh is not damaged in any way. Start by preparing a court-bouillon and bringing to a boil.
Take the pan off of the stove and poach the fillets for 5 to 6 minutes. This time is vary according to the size and thickness of the fillets.
When fixing the Arctic Char using en papillote, start by oiling aluminum foil and putting julienned vegetables that have been sweated in olive oil for a few minutes on the foil. Then, add the fillets of fish stacked on top of each other.
Add thyme, salt, pepper, and two tablespoons of white wine. Bake the fish as 400 degrees Fahrenheit for twelve minutes. Arctic char creates a beautiful and delicious meal.
