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Allow to fry for about 8-10 minutes, peaking occasionally. Once the surface of the fish is cooked (whitened by the heat) cook one minute more. If you are doing this with a thick cut of salmon, allow for two more minutes of cooking; and if you are doing this with any fish you are not really sure of the source of… yes, most trout, I’m afraid… do those extra two minutes, too.
Arctic char is in my top ten faves in the seafood world. While I love salmon, steelhead trout and regular trout, this one is my very favorite, and at least around here, it is cheaper than most wild-caught salmon (with the exception of the rather uninteresting “silverbright” variety). At any rate, any of the Arctic char recipes I leave here can be used for any salmon or trout. They’re all Salmonidae species. Although I’d check the source before dining on the skin, as detailed.
The skin may well separate and remain behind on the skillet — pull it off and eat it if it is crispy, and again, if you trust your seafood source. Although the fat cooks off during this process, any fat-soluble pesticides will malinger here. If it is attached to the fish, likewise pull it off and eat as a warm tiny-plate side, again with the above proviso. I would NOT do this with “Atlantic” salmon or with trout (unless I personally caught said trout in a reliable river or stream).
Arctic char is also a more slender and smaller fish than most salmon. Among other things, this makes this fish quite adaptable to pan-frying without having to flip it during the cooking process. However, if you have a smaller, somewhat more skinny section of wild salmon, or if you have steelhead trout (alas most of this seems to come from Chile these days, but sometimes you can find it from Canada), or just plain ole trout (rainbow or other), feel free to substitute in.
1 teaspoon Avocado or other cooking oil (I now find this oil at Costco, so I no longer hesitate to recommend it. Ghee is another good option. Both have high smoking points. 0.75 pounds of Arctic char, more or less, as a fillet, skin-on but no scales. One large slice of lemon. Lemon pepper to taste. (I recommend Trader Joe’s in its little grinding container.) 2 ounces Goat cheese. Optional: Any of: 1 teaspoon minced red onion; a dusting of fresh cilantro, lemon wedges
How To Cook Arctic Char
Is Arctic char a good eating fish?
Arctic char is a good eating fish that is related to both salmon and trout. It is a cold water fish that is found in the Arctic and subarctic regions of the world. Arctic char can be cooked in a variety of ways, including baking, broiling, grilling, poaching, and smoking. It is a healthy fish that is high in protein and Omega-3 fatty acids.
How to cook Arctic char?
If you’d like to give your fish some extra zing, add lemon zest on top. You can mix rosemary, sherry wine, lime juice, olive oil, and garlic to make a really tasty coating for your char. Some people prefer seasoning their arctic char with rosemary and garlic. Set the fish to bake for 12 minutes.
Is Arctic char good for You?
Arctic char is nutrient-rich and an excellent source of Omega-3 fatty acids, which are good for the heart. Why is arctic char farming so famous? Farm-raised fish is available year-round compared to the wild variety, which can only be caught twice a year.
How long does Arctic char take to cook?
Cook the fillet skin-down in the skillet for 3 minutes. Place the fillet down in the skillet, with the skin touching the pan. Set a timer for 3 minutes, and keep a close eye on the edges of the skin—once they look crispy, your arctic char is ready to flip over. It may take slightly longer or shorter than 3 minutes for your fish to cook.