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Like the territory itself, food in Nunavut is equally beautiful and bountiful. It's one of the most interesting and sustainable cuisines on the planet, and that's why Malaya Qaunirq Chapman is thrilled to host NunavummiMamarijavut, a cooking show highlighting local Inuit foods and traditions. [Extracted from the article]

A recipe for glazed grilled carrots and grilled Arctic char with horseradish crema are presented.

A recipe for Arctic char with spinach butter is presented.

In just a few years, arctic char, a member of the trout family, has become commonplace in better fish markets and on menus. The char, a bright orange-fleshed fish, usually two to four pounds, is farm-raised mostly in Iceland and Canada. But it's nothing like the char I recall first enjoying in Montreal more than 25 years ago: a wild fish with succulent vermillion flesh. Now, Inuit are catching big wild char from waters like Cambridge Bay in Nunavut Territory north of Hudson Bay, and they have started sending them to United States markets under the auspices of a San Francisco company called CleanFish. [ABSTRACT FROM PUBLISHER]

The article presents information on ice fishing for Arctic char. Arctic char are found in northern waterways from Alaska to Russia. They have varying life cycle and physical characteristics around the globe. While some still migrate up and down seaways, the landlocked populations exists in Scandinavia and New Hampshire.

Focuses on the pairing of Pinot Gris with cheese and Arctic char. Cooking of the fish with a mellow filling of sauteed leek and fennel; Variety of wine flavors; Preparation of lightly toasted cumin seeds on top with a pungent Muenster cheese.