Fish
Arctic Char
Arctic char (Salvelinus alpinus) is a cold-water salmonid with orange-pink flesh, mild sweetness, and finer flake than many farmed Atlantic salmon. It bridges trout and salmon in flavour—clean, not muddy when well raised or wild from cold lakes. Skin crisps well; fillets are moderate in fat. Pan-sear skin-on, roast, or cold-smoke. Farmed char from Iceland and elsewhere supplies restaurants seeking an alternative to salmon. Keep very cold; treat like other premium salmonids for doneness (just opaque, still moist).
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.09 g
- Saturated Fat 0.94 g
- Trans Fat 0 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.04 g
- Cholesterol 56.7 mg
- Sodium 77.5 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.6 g
- Water 74.5 g
- Energy 135 kcal
- Water 74.5 g
- Protein 18.6 g
- Animal Protein 17.7 g
- Fat 5.09 g
- Saturated Fat 0.94 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.04 g
- Vitamins 44.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.54 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.2 µg
- Vitamin B12 — Cobalamin 2.4 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.6 µg
- Minerals 456 mg
- Major Minerals 336 mg
- Trace Minerals 121 mg
- Salt 0.2 g
- Sodium Chloride 0.2 g
- Cholesterol 56.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.4 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.54 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.2 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.6 ·
Minerals
Sodium: 77.52 · Potassium: 219 · Calcium: 39 · Iron: 1.4 · Zinc: 0.4 · Iodine: 119 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Arctic and subarctic peoples fished wild char from cold lakes and rivers as a staple protein.
Nordic commercial fisheries and later aquaculture developed char as a market fish.
Farmed Arctic char entered European and North American fine-dining menus.
Char became a regular salmon alternative in restaurants emphasising cold-water aquaculture.