Char fillet with mushrooms and parsley oil

Arctic char is a red-fleshed salmonid (member of salmon family) that combines the delicate texture of steelhead or rainbow trout with the flavor and color of salmon. These fish have moderately firm flesh with a finer flake than either trout or salmon. With their thin skin and tiny scales, char do not need scaling and are often cooked whole. To fillet larger fish, place the char lying on its side; insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet.

Arctic char stay moist in cooking and can be easily broiled, grilled or enjoyed sashimi style. It is farmed in inland closed-containment systems that, unlike conventional salmon farms, pose no significant threat to the surrounding environment. Good for the environment and delicious -- bravo, arctic char! Arctic Char has a highly priced delicate, mild flavor with a firm texture and fine flake. The flesh varies in color and may be red to pale pink, with the bright red commanding the highest price. A delightfully sweet flavor, delicious skin and a huge portion of life-saving Omega oils, also rich in calcium, phosphorus, potassium, sodium and vitamin B. Char is an excellent source of heart healthy Omega-3 fatty acids; it may contain higher levels than salmon. Per 3.5 oz (100 g) raw edible portion it contains 104 Calories, 3.6 g Total Fat, 58 mg Sodium, 16.7 mg Protein, 309 mg Potassium, 0.3 mg Iron, and 0.37 g Omega-3.