The Delicious Fish Fit for Aquaculture … and Gourmets
- July 22, 2024
Arctic Charr has been a somewhat rare catch for food lovers in North America. A member of the salmonid family, Arctic Charr have been more difficult to access in stores and restaurants in part due to the limited capacity of Canadian fisheries. This has meant they are less well known than their ‘cousins’, but informed chefs and high-end retailers covet Arctic Charr for its delicious flavour and versatility in the kitchen.
Arctic Charr are the northernmost freshwater fish in the world. They love cold climates and water, and are commonly found in places like Canada, Greenland, Iceland, Scandinavia, and Norway. For many northern cultures, Arctic Charr are a staple delicacy; Canada’s Inuit have been eating the fish for hundreds of years and records show Europeans have been fishing them since the early 1200s.
Fit for Aquaculture
Arctic Charr have a beautiful orange hue and can live in freshwater and saltwater. But Arctic Charr aren’t necessarily known for their migratory behaviour – they are more commonly associated with freshwater lakes and rivers and are happy to stay in freshwater all year long. This makes them a great choice for a sustainable aquaculture facility like the one Sapphire Springs is building in western Canada. Our aquaculture system draws its water from an ancient glacial aquifer, which gives Arctic charr the cold freshwater they love.
Because Arctic Charr are native to cold environments, they are used to adapting to harsh weather patterns. In winter, Arctic Charr must find a way to carry on amidst the ice. To do this, the fish seek out small pockets of unfrozen water and gather in packed schools. The effects of this yearly pattern are clear: Arctic Charr are instinctively conditioned to tolerate close quarters, making them great candidates for indoor aquaculture facilities. Unlike many other fish, Arctic Charr do not mind living in smaller spaces and thrive in busy environments.
Arctic Charr in the Kitchen
Arctic Charr are also a delicious, nutrient-dense fish. They are rich in omega-3 fatty acids, calcium, vitamin D, and have over 20 grams of protein per 100 grams of fish. Because of their fat content, mild flavour, and bright colour, Arctic Charr is sought after by sushi chefs worldwide as a base staple for nigiri and sashimi. Cooking the fish is simple as well; its fat content means its forgiving in the kitchen.
In fact, Arctic Charr is an extremely versatile ingredient in the kitchen. Its delicate skin crisps up easily in a pan, and its fat content and meatiness make it a perfect fish for the grill. It can be prepared in a variety of ways, and according to Inuk Chef Sheila Flaherty (who appeared on MasterChef Canada), pairs greatly with pistachio. Because of Arctic Charr’s more elegant, subtle flavour, it is a perfect choice for a mild-fish lover.
The Sustainable Choice
Beyond flavour, choosing Arctic Charr has greater implications for the environment. Because the fish is well-suited to indoor aquaculture facilities, it can be produced and sold in an ethical, sustainable fashion without affecting ocean biodiversity.
According to the Food and Agriculture Organization of the United Nations, aquaculture will need to supply two-thirds of the world’s seafood by 2030 to meet rising demands for fish from a growing population. Our new facility is projected to increase the global supply of Arctic charr by 50 per cent when it’s completed, making Canada a global leader in this sector while leaving the oceans untouched.
By choosing Arctic Charr, you can help protect the oceans from overfishing while supplying customers, friends or family with a nutritious, delicious fish that has been sought after for centuries.
