This cold smoked Arctic char starts with wild fish caught by Inuit fishermen in Pangnirtung, on Baffin Island, Nunavut. First Fish, a Toronto non-profit, flash freezes the char during the winter harvest, and within six hours in summer, then cold smokes it over natural hickory hardwood for three hours.
Thaw overnight in the fridge and use within seven days. It belongs on a weekend bagel with cream cheese and capers, folded into scrambled eggs, or fanned across a charcuterie board for holiday gatherings.
