A traditional Inuit food, Arctic char thrives in both the Arctic Ocean and freshwater sub-Arctic lakes and coastal waters.
While there is some wild fishing, most available in markets today is farmed inland in closed water systems that treat wastewater
to avoid pollution. Farm-raised char is available all year; wild versions hit their high season in late summer. Arctic char
generally costs a bit more than widely available farmed salmon but, depending on where you live, a little less than wild Pacific
salmon. It’s considered a “fatty fish”―the good kind, meaning it contains healthy omega-3s―and the firm flesh stands up to
almost any cooking method.
Check out our chart to the left for what eco-savvy choices to make when shopping.