One 350–450g wild Arctic char fillet, skin on, caught off the coast of Iceland. Beautiful silvery-blue skin with pink speckles, and a red-to-light-pink flesh that’s often described as somewhere between salmon and trout in flavour — cleaner and milder than salmon, with the oily richness that makes it succulent and forgiving on the pan.
Pack details
- Weight: 350–450g per fillet
- Form: skin on, frozen
- Catch: wild, off the coast of Iceland
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook Arctic char
Char cooks faster than salmon; the flesh stays moist while the skin crisps. Pat dry before cooking.
- Pan-fry skin-down (the classic): 4–5 minutes skin-down in oil and butter until skin is crisp, flip for 1–2 minutes basting with butter and thyme.
- Oven: 200°C for 12–15 minutes with butter, lemon and herbs.
- Grill / BBQ: 4 minutes per side over medium-high heat.
- Roasted with lemon, thyme & crispy capers: the Fish-Society-style preparation.
Pair with a chilled Chardonnay or a dry English Riesling.
Sourcing and delivery
Wild Icelandic Arctic char. Dispatched frozen from our UK warehouse in insulated packaging.
