|Image: Fish Choice|
Last night I looked up char on my phone, learning just enough to confirm that the monger's impression about the fish is generally correct. This morning I took a closer look online and found that Fish Choice describes char as "closely resembl[ing] salmon in appearance, but are closer genetically to lake trout." I also learned that its high fat content means that it is well-suited to broiling, baking, or smoking. I will be exploring these options in the near future.
I will also be exploring the Fish Choice web site, whose goals are similar to the Cod & Country cookbook we have cited on this blog several times. It is intended for the fish industry but is accessible to general readers, providing a good combination of ecological and culinary information.
For a simple, quick evening meal, this basic char was perfectly paired with some Aunt Annie's mac & cheese (made with cream instead of milk) and a nice bottle of, you guessed it, Malbec.
Finally, a word about fishmongers. We enjoy supporting local businesses whenever we can, especially those such as Kyler's that are mentoring young workers who take pride in learning their industry.