Arctic char: Jelly and SALAWEG Fish Spices

The following recipe gets its inspiration from a Mi’gmaq recipe: Fish jelly with salmon heads. Back from fishing trips, Mi’gmaq would cook the entire fish in a deep pan. The next morning, once cooled, the fish were gelled into their natural jelly.

4 portions


200 g skinned and boned Arctic char
2 tablespoons 1 teaspoon fish spices (21 g)
1/2 cup fish fumet (130 g)1
1/6 teaspoon salt (1,3 g)
1 1/3 teaspoon gelatine powder (3,6 g)

1To prepare a home-made fumet, a recipe follows this next one.