Jason Parsons’ Arctic Char Gravlax

From the Vitality Food Feature ‘CATCH OF THE DAY‘.

Arctic Char is a pale, fatty freshwater fish with a very mild flavour. I recently tried it during a cooking class hosted by the Rudolf Steiner Centre at the Village Market in Richmond Hill. The class was conducted by chef Jason Parsons of the Millcroft Inn who prepared tempting recipes with Arctic Char organically raised by Ted the Fisherman, who sells it at Village Market. The char is from pristine springs in the Niagara escarpment. Fed a diet of herring, and raised in natural conditions, it needs no antibiotics, drugs or chemicals of any kind. Parsons calls it “the Cadillac of fish”. This first recipe is one of Parsons’ “Arctic Char Served 4 Ways”. To see his other three ways to prepare Arctic Char visit https://www.millcroft.com.


  • 1 side of arctic char, skin on, deboned
  • coarse salt
  • chopped dill
  • chopped mint
  • toasted caraway seed
  • Dijon mustard thinned with water

1) Cover the side of the char in the coarse salt and allow to sit at room temperature for 15 minutes. Wash off the salt with cold water and dry with a paper towel. Brush the flesh of the char with the Dijon water and pack with a mixture of 4 parts dill, 1 part mint, 1/4 part caraway seed.

2) Vacuum pack and chill in the fridge. Allow at least 24 hours before using. Slice thinly and serve with a dressing of equal parts extra virgin olive oil and fresh lemon juice.


Alexa Petrenko is a valued Vitality contributor.

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