Choosing Char



A relative of both trout and salmon, Char can serve as a sustainable alternative to Tuna in both raw and cooked preparations.

A cold water fish that inhabits both fresh and saltwater areas of the far north, Char is occasionally wild-caught, but is predominantly sourced via Icelandic or Canadian aquaculture. According to the Environmental Defense Fund, both fisheries raise Char in a sustainable manner.

Known as Iwana in Japanese, Char sports a delicate red flesh with a firm texture that makes it a toothsome alternative to both tuna and salmon. When buying the fish look for a dark red flesh. Noting the color of any fish you buy is essential but especially with carnivorous fish that are raised via aquaculture, the color can vary wildly depending on the actual wildness of the fish. The color of farmed Char will reflect the quality of the practices of each individual farm from which it was sourced.

To respect both the delicacy of flavor and texture of Char cook it simply, skin-side down for about five minutes until well-crisped. Follow this a quick flip and sear on the flesh-side for just a minute.