A fish belonging to the genus Salvelinus and related to both the trout and salmon. The Dolly Varden trout and the Mackinaw trout (or lake trout) are actually members of the char family. Char live in the icy waters (both fresh and marine) of North America and Europe. The arctic char, which has become more commercially available in recent years, is now raised on government-sponsored fish farms in Iceland. It has a pink flesh with a flavor and texture that's a cross between trout and salmon. Char can be baked, broiled, fried, grilled, poached or steamed.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong
- CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO, BASIL BEURRE BLANC SAUCE
- Char-Grilled Oysters
- Char-Grilled Rib Eye with Roasted Shallot and Herb Butter
- Char Sui Pork Steak With Hawaiian Style Fried Rice & Pineapple Habanero Salsa