Arctic char from Washington. Very versatile - delicious grilled, pan roasted, poached, steamed and raw. Similar to salmon, but milder. If you love our salmon and trout, this fish is for you, chef!
Arrives fresh in packs of two 6oz fillet portions, skin on.
Origin: Canada
Method of Capture: NA
Wild or Farmed: Sustainably Farmed
Method of Capture: NA
Wild or Farmed: Sustainably Farmed
Green Light Sustainable according to Seafood Watch
Bright Orange salmonoid fillet with beautiful spotted skin
Beautiful as sushi or in a carpaccio or crudo, the fat content also makes it a perfect candidate for grilling and searing. To keep the flesh moist and delicate, cook most of the way skin side down then flip the final few seconds but the less time the muscle touches the heat, the better. Like salmon, it really shines when served slightly undercooked in the center.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.
It's a very good question! In general, there is nothing regulatory that either makes something sushi-grade or not. We use our best judgement from being chefs to now being intimately connected to the seafood industry and also being a huge fan of sushi to determine whether or not something is sushi-grade. Some things help us make our decision.
- One might be how the fish was bled. If a fish is not bled properly, it won't be good for sushi. Not because it isn't fresh, but the blood imparts a flavor that is undesirable for raw seafood.
- Surprisingly, most of the fish used for sushi here is previously frozen for convenience. When served raw, the freezing doesn't affect the texture or flavor of the fish very much. However, we prefer tuna that hasn't been frozen.
- Generally, we will recommend something as sushi-grade if we personally know how long the fish has been out of water, how well it eats raw (some fish will never be sushi-grade, because it doesn't have a nice mouthfeel), and how it's been treated after it was caught.