Arctic char is a relative of salmon and trout, with flavor is somewhere between the two, and it has a luscious fattiness. The fish is native to chilly Arctic waters, and it’s a good option for sustainable aquaculture since the fish are cultivated in closed recirculating tank systems, according to Paul Greenberg, author of Four Fish. I had a hot-smoked Arctic char salad similar to this one at the Los Angeles restaurant Ammo. This recipe demonstrates how easy it is to smoke fish on a standard grill. Serve the smoked arctic char warm or chilled. This recipe also works well with wild salmon.
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