Char in the oven

Enjoy the tenderest fish meat from the Northern latitudes. The char is a fish from the salmon family, this type of fish is an inhabitant of Northern latitudes. It differs from other species of the salmon family by the presence of very small scales, we can say that there are practically no scales. This is very convenient, from the point of view of culinary processing. Moreover, after baking or frying, the skin of this fish turns out tender and crispy. The char prefers to live in clean, oxygenated water and therefore its meat has excellent taste characteristics. Meat after cooking is tender and has less fat content than, for example, salmon. Fish can be baked, salted, fried and ear is perfectly obtained from it. And smoked char is considered a delicacy by gourmets. When cooking, you should not get carried away with spices and additional additives to improve the taste. The meat of this fish when baked without additional additives turns out delicious and tender.