Weather Updates

Gin Cured Arctic Char

Updated: July 6, 2012 9:39AM


1½ cups salt

1 cup sugar

4 tablespoons chopped fresh thyme leaves

½ cup Plymout Gin

2½ pounds Arctic char filet


Olive oil

Sea salt

Shallot, red pepper and
jalapeno, finely diced

Combine all ingredients through gin to make a cure and spread liberally over fish.

Wrap char tightly in plastic and refrigerate for 12 hours. Remove from refrigerator and rinse cure off. Pat fish dry with paper towel, then slice thinly on the diagonal and plate.

If desired, finish dish with drizzle of olive, a pinch of sea salt, and medley of shallot, red pepper, and jalapeno.

Kevin Schulz, Bridge Bar

Nutrition facts per serving:

105 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 20 g carbohydrates, 0 g protein, 1,395 mg sodium, 0 g fiber

© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit To order a reprint of this article, click here.