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Arctic char, the most northern freshwater fish, has been an important and healthy food resource to Inuit for centuries. Char is eaten raw, frozen, dried, smoked, aged or cooked. The meat, head and eggs are excellent sources of protein and Vitamin B. Dried char contains omega-3 fatty acids which helps prevent heart disease. There are two subgroups of arctic char: a sea-run group; and a freshwater or land-locked group, both of which belong to the salmon family.

Arctic Char are distributed throughout the polar regions and is the most northerly distributed of char and its closely related cousin, the Dolly Varden. As the name suggest, Arctic Char is not common to southern waters. They strive in rivers that have very cold temperatures such as those in Labrador. However some rivers on the island of Newfoundland also have large stocks of Arctic Char.