I am sad to say that I do not have a photo essay of courses. I wish I had. It’s a shame. There were many. We ate it raw in a variety of preparations. Did some lightly charred. Lightly poached. Grilled. Baked. Cured and smoked – a crowd pleaser. We made a chowder again because it was so damn good last time. The bottom line is that the fish was indeed far huger, copiously fattier. A lot of tastiness going on. It’s a fish worth celebrating when you have one. So we did.
A few months ago, I had the good fortune of putting together a long menu using Yukon fresh water char. Fortunately for me, the friend who supplied the char was food-geeky enough to be compelled to go quite out of his way to hook us up with a bigger, fattier char: the wild ocean char. So he did.