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    Arctic Char

    $25.00

    Arctic Char
    Arctic Char
    Arctic Char
    Arctic Char
    Arctic Char
    Arctic Char
    Arctic Char
    Arctic Char

    Seared in a pan, or broiled in the oven, Arctic char is a firm, moderately fatty fish that can handle the heat. It's also a perfect candidate for smoked and grilled (dry-heat) preparations for the same reasons. The crisped skin is delicious!

    SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

    Wulf's Kitchen: Koji-Marinated Fish

    • Rebecca Nottonson

    Our arctic char is certified kosher by KVH Kosher. 

    Arctic Char

    $25.00

    Icelandic arctic char is the Goldilocks between fatty Atlantic salmon and lean lake trout, making it a favorite among chefs. With a sweet, fresh flavor, arctic char is well-balanced. Char is ideal for many of your favorite cooking methods, like pan-searing and broiling, and the thin fillets cook quickly. The crisped skin is delicious!

    Sold in 16 oz skin-on portions, vacuum-packed and super-frozen

    Origin: Iceland (farmed)

    Note: You may notice some "goo" on the skin-side of your Arctic char. This is normal and even a good thing; it is a sign of freshness. Rainbow trout also have this kind of 'slime.' It is not something that needs to be removed before cooking. If you dredge the skin-side of the char in flour, you can pan-fry and get a nice, crispy skin.

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    Icelandic arctic char is the Goldilocks between fatty Atlantic salmon and lean lake trout, making it a favorite among chefs. With a sweet, fresh flavor, arctic char is well-balanced. Char is ideal for many of your favorite cooking methods, like pan-searing and broiling, and the thin fillets cook quickly. The crisped skin is delicious!

    Sold in 16 oz skin-on portions, vacuum-packed and super-frozen

    Origin: Iceland (farmed)

    Note: You may notice some "goo" on the skin-side of your Arctic char. This is normal and even a good thing; it is a sign of freshness. Rainbow trout also have this kind of 'slime.' It is not something that needs to be removed before cooking. If you dredge the skin-side of the char in flour, you can pan-fry and get a nice, crispy skin.

    Seared in a pan, or broiled in the oven, Arctic char is a firm, moderately fatty fish that can handle the heat. It's also a perfect candidate for smoked and grilled (dry-heat) preparations for the same reasons. The crisped skin is delicious!

    SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

    Wulf's Kitchen: Koji-Marinated Fish

    • Rebecca Nottonson

    Our arctic char is certified kosher by KVH Kosher. 

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