CHAR GRILLED OR POACHED – THE NEW SALMON

By | Jun 6, 2010

It would appear the appetite for Artic Char is growing. Some chefs are calling farmed char the new salmon and there’s a possibility it might replace trout on some menus.¬† Not something I’ve ever seen on a Scottish Restaurant Menu, the Artic Char has been on sale for some time in specialists fish suppliers in the US. Artic Char is due to be a more popular menu item in the UK in the months ahead if Stuart Wilson of Trossachs Country Food succeeds in his plans to promote the fish as a sustainable alternative to salmon.

Part of the Salmonidae family, the Arctic char is said to be suited to any preparation method appropriate for salmon. Char flesh is often white although Stuart says the flesh can vary from red to pale pink. It has a richness similar to trout and salmon and, with the growing interest in sustainable fish supplies and the restaurant public taste for new foods, Artic Char could soon be a more popular product.

I would be keen to find out more Рany contributions welcome Рand maybe have a list of stockists posted here on on our sister site  Рwww.taste-of-scotland.com

Here is a interesting recipe from Epicurious – Roast Charr and Fennel

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