At the market you can buy char (arctic char). In Switzerland there is Seesaibling and Bachsaibling. Seesaibling cannot be farmed as it likes to chill in lakes around 40 Meters in depth or deeper. So if you find Seesaibling it is either a by-catch or it is actually Bachsaibling (literally "creek" char) that can be farmed in ponds...


It is important to cook char at low temps or otherwise when it has already "aged" a day or two or otherwise the protein will come out and the flesh will taste rather dry and tasteless (this is one of the few examples where the fresher fish is not necessarily the tastiest). If you cook it slowly though it will be some of the yummiest fish you will ever have...