Char

Known as omble (France), salmerino (Italy), salvelino (Spain).

The char belongs to the salmon family, and although there are many different types, all tend to have light cream, pink or red spots over a darker body.

Artic Char

The Arctic char is both a freshwater and saltwater fish, native to Arctic, sub-Arctic and alpine lakes and coastal waters. It is one of the rarest fish species in Britain, found only in deep, cold, glacial lakes - mostly in Scotland and the Lake District. It is silver with a pink underside, which flushes deep red during spawning.

Arctic char has firm, delicate flesh.

Omble- chevalier

Found in the deep lakes of the French and Swiss Alps, the omble-chevalier is eaten throughout the summer, and is well-worth ordering if you see it on a menu.

North American Char

The Dolly Varden, brook (or alpine) trout and lake trout are available all year round. Small brook trout are sold whole and provide just enough flesh for one person. Lake trout and Dolly Varden are larger, and may be cut into steaks, or cooked whole.

Cooking Methods

Char may be cooked whole by poaching in a court-bouillon, à la meunière (cooked in butter, and sprinkled with parsley and lemon juice), baked, grilled or fried. The larger fish may also be cut into steaks, brushed with butter and grilled, or poached for a few minutes with bay leaves and eaten cold.