Tips- Suggestions, or Recipies For Fresh Skin On Arctic Char❓ Plank❓ Seasonings❓ Dry Brine❓

[Danjohnston949]

Kevin, Owner of Prime Cut Meats, Fargo Convince Me To Buy 2 Skin On Filets of Fresh Arctic Char‼️ He Swore It's Better Than Fresh Salmon❓ But He Was Out Of Salmon 🤔 🤔 🤔 ❓ Any Input Would Be Appreciated ‼️ Thanks, Dan

[RonB]

I can't help, but don't cook it too long - it already has a char...

[HorseDoctor]

Use your favorite salmon recipe, as long as it treats the fish gently. Don't overseason and don't overcook! Enjoy!

[EdF]

On the mark! It's a nice fish - a bit more delicate than salmon. More like Atlantic Salmon.

[MBMorgan]

Treat it just like salmon, Dan (it's a close relative). The flavor is described as somewhere between trout and salmon and its fat content will be similar to a sockeye (red) salmon. Enjoy!

[Spinaker]

Dan,
I like to flip the fillet over and make some slits in the skin. I place a little butter or ghee into the slits then add a heavy does of kosher salt to the skin and flesh on the other side. I also add garlic powder, tyme, dill and oregano.

I fire up the kamado, you can use your Weber, add my cast iron pan then add a high temp oil, like avocado, or Ghee. I usually run my unit at about 350 to 400. Spray the pan with some PAM and carefully place the fillet, skin side down, in the pan and let it fry. I like the skin really crispy so I can eat it once the flesh has been eaten. Typically, I will use a very thin fish fillet spatula to flip the fillet to get some color on the flesh side of the fillet. I take it to about 135 F and then I feast!

[Spinaker]

Nah I never use the plank. I like the fried skin and flesh. It almost forms a crust. I love it.

[texastweeter]

skin is the best part, as long as its salty and crunchy!

[Spinaker]

Yuuuuuup! texastweeter

[RobertC]

For salmon, I remove the skin and cook it separately. I salt and pepper the skin, then roast it in the oven at ~375F on parchment until crispy, around 20 minutes. Then I top the filet, however it was cooked, with portion-sized pieces.

I do a similar thing with chicken skins, especially from the thighs. Slightly higher temperature, slightly longer. The fat gets rendered, the texture is like crispy bacon.

[overeasy]

Hey RobertC! Great idea! and the skin can be used to echo what ur eating and be highlighted as a garnish! As in a whole bonless quail bbq'd and served in amongst a composed salad with the usual suspects and complimented by soft boiled quail eggs.

[RobertC]

EdF, yup, I originally started doing this because my wife loves sous vide salmon. The crisped salmon skin makes a nice contrast to the luscious flesh. Then I started doing this with chicken skin. Once again, it's great as a contrast when the chicken has been braised or stewed or sous vided.

[EdF]

Yeah!

[Elton's BBQ]

Prepare and cook it like salmon or trout. Arctic char is a wonderful fish.

A quick recepie from my archives;
Whole grilled Arctic Char brushed with a herb oil.
4 servings:

4 pieces of Arctic Char
salt and pepper

Marinade:
2 dl oil
0.5 pt basil
Some sprigs of rosemary leaves
2 dl leaf parsley
1 dl dill


Potato Puree:

1 kg almond potatoes
5 dl whole milk
50 g butter
Finely chopped chives
Tomato and fennel sauce:

Fennicel and tomatosauce:
4 coarse chopped tomatoes
2 tablespoons tomato purée
2 coarse chopped fennicles
0.5 coarse chopped shallot
Olive oil
Have the oil and herbs in a food processor and drive to a nice oil. Remove the head, rinse and wipe the fish.

Sprinkle with salt and pepper. Brush the fish with the oil and grill it. Along the grill, brush the fish with fresh herb oil. Ice cream can also be cooked in oil or butter in the frying pan.

Mix the vegetables with tomato puree and olive oil. Bake them in oven at 180 degrees C for approx. 15-20 minutes until they are tender. Mush the vegetables in a food processor and taste with salt and pepper. Boil the potatoes with shells in unsealed water until they are tender, peel them and run them through a sieve or a potato press for puree.

Heat milk, cream and butter in a saucepan and mix it gradually into the mashed potatoes. Season with salt and pepper and taste some chives.

[Spinaker]

Awesome! Thanks Elton!

[texastweeter]

slit the skin very close together all the way down, this will help it crisp up. then salt the fish both sides, making sure to get the salt into the slits on the back well. get a black iron skillet RIPPING hot with some olive il in it, and add it skin side down. then add a couple patts of butter on either sides of the fillets. sprinkle the flesh side with fresh cracked pepper, dill, and a pinch of red chili. once the skin is good and crispy flip and sear the meat side, remove, and place skin side up on a plate and squeeze a lemon over it and top with your favorite fresh herbs. use the leftover grease in the skillet to sear a few cherry tomatos (i like vine on still) put tomatoes next to fish, a spoon full of the grease, a dollip of sour cream, and a few chives.

[theroc]

My favorite way to cook char is over a wood fire, up high so it cooks gently while picking up a bit of smoke. If you don't have a good way to cook over wood, try it on a wood plank with gentle flavor, like alder.
It is a delicate fish, so I usually use just olive oil salt and pepper, and perhaps some dill. Let the fish shine.

[EdF]

How long do you go with it?

[theroc]

10-15 minutes with the fish high above the fire to catch smoke. Then drop down lower over the coals for about 4-5 minutes per side to finish.

[EdF]

Thanks theroc !

[Danjohnston949]

Your Ideas All Sound Good‼️ Elton's BBQ, Thanks For The Recipie‼️ Good Thing I Don't Have To Make Up My Mind Until Tomorrow❗️ Thanks Guys❗️ Dan

[Elton's BBQ]

You are welcone

[Danjohnston949]

ARCTIC CHAR (PART "2")‼️‼️ Thanks To "THE PIT" For All The TIPS, SUGGESTIONSo and RECIPIES‼️ Considering The Next Time Will Be The " 2 nd Time " Ever Decided To Strike Off On My Own Below Is What
I (WE) Did❓❗️❓ We Started With 2 Filets Fresh Skin On Arctic Char +- 1.30 #'s Tot At $18.00 Per Lb‼️

01: Rinsed, Patted Dry, Slashed The Skin (Per @Spinaker)❗️ Dry Brined Skin Side With a Brine Mix
(1 Cup Coarse Salt 50/50 Kosher & Sea Salt)❗️ Slathered Liberally With Soft Butter, Turned Skin Side Down On a Round Perfotated Weber Grii Pan❗️ Dry Brined The Flesh Side With Brine Mix PLUS LEMON PEPPER‼️ Back Into the Refrigerator Uncovwred‼️




02: Just Prior To Cook, While The Char-Brioil Grill Was PreHeating, Outside Burners (+- L - M Heat) For An Indirect Cook❗️ Flesh Side Up❗️ Added Light Dusing of Dry Brine, Lemon Peppe, and Tones Restaurant Grind Black Pepper‼️ Topped Filets With A Chopped Herb Mix of Basil, Thyme, Marjoram, Oregano and Dill‼️ Thin Sliced Lemon and Lime Topped the Herbs‼️ Thin Sliced Vidalia Onions Were Layed Over Top Of All‼️ Another Light Dusting Of Lemon Pepper‼️ Sun Dried Tomatoes Were Added (Should Be Chopped) AND THEN IT HAPPENED 😃 🤔 😃❗️ My Eurika Moment❓❗️❓ I Drizzled HORSERADISH SAUCE ON THE FILETS 🍻 👍 🤗 👍 🍻 OH❗️YAH‼️




03: The Pan, Filets Herbs and All Were Put On The Center Two Grill Grates (Indirect Low - Med Temp) For +- 12 Mins❓❓ Judge For Your Self, All I Have Is The Opinion of A 2nd Gen, 1/2 Norwegion, 1/2 Dane That I Better Save The Recipie❓❗️❓ There Ain't One 😪 🤔 😠😥 😠‼️ ❓ ‼️




04: Eunice's HomeMade Potatoe Salad, and Warm Garlic Btead Completed The Meal‼️ Followed By A"Big" Bowl of Rhubarb Upside Down Cake, Ice Cream & Chocolate‼️❗️‼️ Not Too Badm of Tucker
For A Pair Of Poor Kids Off "THE ND FARM" IMLTHOP ‼️❓‼️
From A Backyard Cremator In Fargo ND, Dan





B' B' B' THATS ALL FOLKS❗️❗️ UNTIL NEXT TIME‼️

[Danjohnston949]

Elton's BBQ, Elton It Wasn't Too Bad For a FIRST TIME, IMLTHOP ‼️ Thanks Again , For Your Recipie‼️ Dan

[Skip]

That is a good looking fish dinner Dan!

[Danjohnston949]

Thanks Guys‼️ You’re To Kind To Little
Old Me‼️ ❓🤡🤡🤡, Dan

[HorseDoctor]

OK, I'll run the risk of "raining on your parade", but if you do all that to a piece of Arctic Char, do you really have an appreciation for the fish? I'm sure it was tasty but then again, some folks put ketchup on their steaks... Fire proof suit on and ready for comments... Absolutely don't mean to be critical but that's nit my idea of treating a piece of Arctic Char "gently"! Glad it tasted good!