Arctic Char – the “Bread of the Arctic”
The Arctic char (Salvelinus alpinus) is one of the most important food fish for the Inuit and is considered the quintessential traditional staple food in many regions of Canada, Greenland, and Alaska. Because of its central importance, it is often referred to as the “bread of the Arctic.”
For the Inuit, Arctic char is far more than just food. For centuries, it has been caught using set nets, spears, or fishing rods, and to this day it remains an important part of the diet in many remote communities. Its flesh is rich in high-quality protein as well as omega-3 fatty acids, vitamin D, and other nutrients.
Arctic char over an open fire—prepared in the traditional Inuit style
This recipe is based on the Inuit’s simple preparation method. The focus is on the fresh fish, spices are used sparingly.
Ingredients for 4 people
- 1 whole Arctic char (approx. 1–1.5 kg), gutted
- 2 tbsp seal oil or whale oil (traditional); alternatively: high-quality canola or sunflower oil
- Sea salt
- Freshly ground pepper (commonly used today)
- Optional: a few sprigs of juniper or Arctic herbs for smoking
Preparation
- Wash the char thoroughly and pat dry.
- Lightly salt the fish inside and out.
- Rub a thin layer of oil onto the skin.
- Let a wood fire burn until an even bed of embers has formed.
- Place the fish in a fish grill basket or on a grate about 20–30 cm above the embers.
- Grill for 8–12 minutes per side, depending on size. The skin should brown slightly, while the flesh should remain juicy.
- If you want a light smoky flavor, place a few juniper sprigs or damp wood chips on the embers shortly before the end of cooking.
Traditional Side Dish
In many Inuit communities, the fish was eaten without a side dish. Often, it was served with just a little seal oil or melted whale blubber. During the short Arctic summer season, fresh berries such as cloudberries or crowberries complemented the meal.
Rosamaria Kubny, PolarJournal
