Cured Arctic Char

Curing fish in salt and sugar is a traditional Sámi and Nordic preservation, applied to the Arctic char and trout of the cold northern waters. Cured, smoked or dried, the fish is kept through the seasons when fresh catch is scarce.

A slice of cured char is silky, translucent, and firm, gently salty and sweet at once, the fish clean and delicate with a fresh, almost floral note. Bite: smooth and luscious, melting on the tongue, the lingonberry's tartness cutting the richness. The pure cold-water catch of Sápmi, transformed by salt and time.

The salt-sugar cure draws out moisture and firms the flesh while denaturing the proteins, 'cooking' the fish without heat into a silky, sliceable texture and concentrating its delicate flavor. The sugar balances the salt and keeps the texture supple rather than hard.