NORDSEE - Enjoy Fish, Sea Shore Fresh.

Char belong to the Salmonidae family. There are different species, including brook trout, arctic char and lake trout.
Char have slender, elongated bodies, flat heads, wide mouths and, as is typical for salmon fish, a soft, fleshy fin (adipose fin) just before the tail.
In terms of colour, there are variations of dark grey, olive green and orange. The lateral line is usually light coloured. Arctic char also have small yellow to reddish-brown flecks all over their body.
Depending on the type, char may grow to a length of 30 cm and weigh 1 kg.

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	International terms
	International terms Lat: Salvelinus spp. D: Saibling GB: Char F: Saumon E: Salvelino I: Salmerino


	Occurrence
	Occurrence Char require a certain water quality that must be cold, rich in oxygen and clean. They can be found in coastal waters and in the tributaries of the Arctic Ocean. The lake trout may also be found in the deep, cold lakes of the British Isles, in the Alpine countries, Scandinavia, Iceland, in the north of Russia, Japan and North America. Char have also been successfully settled in various European waters. Char are also farmed in Germany. Char stay in shoals when young and later swim alone.


	Fishing methods
	Fishing methods Char are usually caught in gill nets. These are fine nets, which are placed on the seabed like a wall. The advantage of this method of fishing is that the seabed is hardly affected.


	Economy
	Economy The most economically important subspecies of the char is the Arctic char whose delicate, salmon-coloured meat is highly appreciated by connoisseurs.


	Taste
	Taste Brook trout have soft, tasty meat but in some cases it can - mostly due to the keeping– taste a little insipid. Arctic char have delicate, firm, salmon-coloured meat with a slight mineral taste all of their own.


	Tips
	Tips Whitefish or trout may be used as a substitute for char.


	Season
	Season Since the char offered on the market often originates from aquacultures, it is available all year round.


	Preparation
	Preparation frying smoking baking poaching steaming

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