|
Written by Zozima
|
|
Char, a close relative of trout and salmon, has only been seen on U.S. sushi menus in the past few years.
Known as Iwana in Japanese, its delicate red flesh and firm texture make it a suitable sustainable alternative to salmon at a growing number of sushi bars. A coldwater fish inhabiting fresh and saltwater areas of the far north, Char is both wild-caught and farm-raised through the relatively responsible aquafarming industry that has arisen in the last decade to meet a growing demand for the fish. Sustainable Seafood lovers can take heart that farmed Char now sold in North America and Scandinavia are raised in closed containment systems that do not expel waste. Given responsible growth in its aquaculture, there is a bright future for Char as a sustainable seafood choice. |
