A Cool New Fish on the Block
Arctic Charr is an exquisite, delicate fish that has been native to Ireland since the last Ice Age. Charr are still found in the deepest waters of our coldest, purest lakes and thrive in these natural conditions. For over ten thousand years Arctic Charr have been adapting to their changing environment.
Today, Charr are reared on a state-of-the-art family fish farm, which is exclusively devoted to the production of these superior fish.
The farm at Cloonacool, a small rural village in south Sligo in the foothills of the Ox mountains, is fed by pristine natural spring water, filtered through the limestone rock. Nothing is added to the process but food and oxygen – ensuring the essential purity of the fish. This fish is locally produced in a sustainable, eco-friendly way and in harmony with the natural environment.
There are no real limits to how Arctic Charr can be prepared. It is a versatile fish that is a pleasure to cook with.
More importantly, it is delicious to eat: its firm flesh and exquisite taste make it a great choice for the grill, pan, oven or barbeque. Sauces should be generally kept simple, to enhance the fresh flavour of this remarkable fish.
In fact, Arctic Charr taste so good, it often appeals to those who are not traditionally fish lovers. It is also exceptionally healthy, being low in fat, rich in Omega 3 and a great source of protein and essential nutrients.
Arctic Charr is now recognised by distinguished chefs in Ireland, North America and Europe as one of the most exciting fish in the contemporary kitchen. Innovative chefs who want to serve local, sustainable seafood are delighted with this delicious fish which is a wonderful alternative to sea bass.
Next time you’re dining out look for this cool new addition to Irish menus.
For more information about Arctic Charr click here
For a delicious recipe for Pan Fried Arctic Charr with Almonds and Lemon Butter click here
Supported by BIM
Apps and Books
Meals for All Seasons - The Best of Contemporary Irish Cooking (out of print, Hardback)This vintage cookbook is out of print and only available here. Georgina Campbell's outstanding a ...more...