Norwegian Arctic Char

Norwegian Arctic Char

As the last ice age ended, the Arctic char was amongst the first freshwater fish to adapt to the harsh and challenging conditions that followed. Today it is an exclusively farmed species in Norway and is well suited to growing in smaller densely stocked habitats.

Area

Arctic char are almost exclusively a farmed species in Norway.

Maximum size

The market weight for farmed Arctic char is between 300g and 2 kilos, and a size of between 25 cm and 40 cm in length.

Some alternative names

Latin: Salvelinus alpinus

English: Arctic char

French: Omble chevalier

German: Saibling

Nutritional value in 100 g raw Arctic char (edible part)

Energy: 536 kJ or 128 kcal

Nutrients:

Protein: 16,1 g

Fat: 7,1 g

Saturated fatty acids: 1,2 g

Trans fatty acids: 0 g

Monounsaturated fatty acids: 3,2 g

Polyunsaturated fatty acids: 1,2 g

Cholesterol: 61 mg

 

Carbohydrates, in total: 0 g

Vitamins:

Vitamin A: 30 RAE

Vitamin D: 6,9 µg

Riboflavin: 0,02 mg

Folate: 26 µg

Vitamin B12: 10 µg

Minerals:

Iron: 0,2 mg

Selenium: 30 µg

Arctic char is closely related to salmon and trout and has grown in popularity in recent years. Arctic char farming takes place in closed recirculating systems so minimizing the risk of pollution which can negatively affect native habitats. A carnivorous species, the Arctic char needs a high protein diet to flourish, and is generally fed fish meal and fish oil from wild-caught fish. It grows quickly, and can also tolerate salt water aside from the winter season. Spawning takes place from September to November. Arctic char most resemble salmon, but genetically they are more closely linked to trout. The white, sometimes pale pink meat tastes similar to trout, and can be eaten baked, poached, smoked or fried.

Products

Arctic char is sold fresh or frozen. It is also available cured or smoked as whole fish or in fillets.

Diet

Small fish, amphipods, planktonic crustaceans, molluscs and insects.

Nutrition

Arctic char is especially rich in:

  • Protein that builds and maintains every cell in the body.
  • Vitamin D, necessary to balance calcium in the body, which maintains and strengthens the bones.
  • Vitamin B12, which is important for the body in producing new cells, including red blood cells. Vitamin B12 can contribute to prevent anaemia.
  • Selenium, an important element in an enzyme that fights harmful chemical processes in the body.

More nutritional data can be found at www.nifes.no/en/prosjekt/seafood-data