About Arctic Char

Arctic char {Salvelinus alpinus) has the most northerly distribution of any of the freshwater fish.  Circumpolar in nature, its distribution ranges to the far northern lakes and streams of Canada, Europe, Asia, Iceland and Greenland.  It is the dominant species of the Arctic coast and has been used by the Inuit of Nunavut as a staple food item for centuries.

Arctic char belong to the Char group of the salmon family and generally weigh between 2.8 to 5.5 kg (whole).  This species is brilliant in colour with shades of blue and green and large violet-pink spots scattered on both sides.  Its colouration combined with its excellent quality of flesh makes it a highly desirable gourmet restaurant item.

All Arctic char in Nunavut are harvested wild from its pristine lakes, streams and coastal areas using passive gears.  The commercial use of Char in Nunavut goes back to the mid-1940's and even today this is considered a secondary use of the resource.  Commercial quotas are only made available after community needs for subsistence harvest have been satisfied.

Arctic char are marketed and sold in a variety of forms such as whole dressed, head/tail off, either fresh (in-season) or frozen; fillets; char steaks; cold smoked fillets and sliced; hot smoked fillets and portions; canned; retort; chowder; and as peppered jerky.  Smoked char is considered a delicacy because of the colour, taste and high oil content.  In any form, Arctic char is considered a high-price delicacy.  Tastewise, it is considered to combine the delicious flavours of brook trout and salmon.

In Nunavut, Arctic char products are processed in four strategically located processing facilities in Cambridge Bay, Rankin Inlet, Iqaluit and Pangnirtung.  The Nunavut Development Corporation operates three of these facilities which have primary and secondary production conducted on-site.  Iqaluit Enterprises operates the fourth facility which offers a limited quantity of high-quality products and specializes in smoked Arctic char. Overall production is generally limited to just over 100,000 kg per year; however, the potential exists to expand upon this volume.  Daily air service to major southern sites puts the product into immediate distribution.

The look, taste and distinct flavour of Arctic char makes it a prime dish as a gourmet restaurant item that is undeniably linked to the culture and tradition of Canada's newest territory.  It should also be recognized that much of the harvesting takes place above the Arctic Circle in some of the coldest and cleanest waters found anywhere in the world.