So Char-ming

Since the 1960s, the Inuit in northern Canada have been catching wild Arctic Char according to sustainable methods.

But you’d never know it (much less taste it), if it weren’t for CleanFish, an organization that connects small, artisanal fisheries with top-shelf restaurants (French Laundry, Chez Panisse, Le Bernardin). The char, a complex, deeply flavored member of the salmon family that’s only available for 6-8 weeks per year, was previously impossible to get in the lower 48 states. But, thanks to CleanFish, char can now make an appearance on select five-star menus and in high end markets nationwide.

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