Salmon, Watch Out!

Student Contributors: Jenifer DeGenaro, Robin Kerber, and Jonathan Zakrajsek

A new fish trend has hit the states. We’re not talking about miniature desserts, hot pressed sandwiches, or any of the other epicurean delights that made the list in top food trends of the year. It’s a pink-fleshed fish that is being raised on the sustainable farms of Iceland and other cold locations in northern regions. Icelandic Arctic Charr is quickly gaining popularity because of its “guaranteed” quality and year-round availability.

Recently, CIA students got to take a peek at this gourmet-worthy fish at an Icelandic Arctic Charr demo presented by Aquaor Marketing Company. In a packed Danny Kaye Theatre, Icelandic Chef Einar Geirsson shared samples of what he considers to be “one of the best fish to work with.” The quiet and reserved chef went quickly to work, skinning a large fillet while explaining the flavor components that would accent the buttery soft Charr before him. By appearance and demeanor, Geirsson wouldn’t strike you as an Olympic chef, yet his passion and skill became evident in the tasting dish given to each student who attended the demo.

From the single fillet, Chef Geirsson created five signature tastings to showcase the versatility of the Icelandic Arctic Charr. The skin from the fillet was stripped, fried, and used as a garnish over a Charr sashimi and a maki roll. Other elements of the dish included a smoked paprika wasabi and pea rub preparation, a simple tempura, and a fried piece of Charr marinated in a mixture of miso paste, sake, green tea, and chilies. All of the samplings highlighted the various ways that Arctic Charr can be prepared and savored.

Birgir Ossurarson, sales and marketing manager of Samherji Hf, the producers of the Icelandic Artic Charr, educated the packed theater on the processes and practices of producing Icelandic Artic Charr. Ossurarson explained how the company is in control of every process of fish growth, from the initial purchasing of the roe all the way to the shipment of the product. He explained that the fish is always extremely fresh since it is shipped and received the very day it is harvested.

The fish is similar to salmon in color and texture, but lacks the strong flavor of salmon and its sometimes slimy quality. Arctic Charr is also richer in Omega 3 than salmon because it gets plenty of fish oil from its feed. While it may seem expensive, it seems the benefits of using Icelandic Charr far outweigh the costs. Not only is the fish healthier and easier to use than most other popular fish, its mild flavor and versatility allow it to be used in different styles and cooking cultures. We will definitely be seeing more of Icelandic Arctic Charr. Salmon better watch its back!