Wild Arctic char from Inuit fishermen in Pangnirtung, on Baffin Island, Nunavut, is hot smoked by First Fish, a Toronto non-profit, over natural hickory hardwood for 8 to 10 hours and finished with cracked black pepper. Arctic char is a close relative of salmon and trout with a milder, more delicate flavour.
Thaw overnight in the fridge and use within seven days. Flake it into salads and grain bowls, pile it on a sandwich, or serve it warm as the centre of an easy dinner at home.
