The Maitland Files
A serialised interview with an international char expert.

Q. In the most recent Proceeding of the International Society of Arctic Char Fanatics you describe CPUE statistics for Arctic Charr caught by anglers in Loch Lee, Scotland. Have you ever angled for the species at home or abroad. If so could you briefly describe the experience.

A. The first Arctic Charr I caught by rod and line was from Loch Stack in Sutherland when I was a student there in 1957, helping with research work on local lochs. It was certainly a thrill to catch this first fish, and I have to say that I also enjoyed eating its succulent pink flesh later that day! I have also had exciting days fishing for other charr - notably in Lake Michigan and Lake Superior, deep trolling for Lake Charr Salvelinus namaycush (known locally as Lake Trout). This species grows to over 125 cm and 46 kg!

Q. Would you agree with a recent Arctic Charr "Pepsi" challenge carried out in Austria, that Arctic Charr are the tastiest of the salmonid species.

A. Yes, though I have eaten many fine Brown and Sea Trout and Atlantic Salmon, the quality of many of these fish nowadays is often poor, due to farmed strains and water pollution. However, all the Arctic Charr I have eaten have been excellent, no matter which country or type of water they have come from. I believe that, as with other salmonids, smaller fish are tastier and they are fine whichever way they are cooked - fried, grilled, baked, boiled or whatever.

The most succulent Arctic Charr I have ever tasted were fish which were made up as 'gravadlax' during a Charr Fanatics meeting in Iceland. The strongest tasting Arctic Charr I have ever had were also in Iceland where they are smoked for a long time using sheep dung as fuel!