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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Salvelinus alpinus |
June: After spawning, the fish continue to move in search of food.
Popular in northern regions and among indigenous Arctic peoples Used in traditional northern cuisine dishes
Inhabits cold deep lakes and rivers Is a cold-water salmonid species
Spinning with small wobblers and spoons Ice fishing with jig and balance Fly fishing using artificial flies
Active in cold water, especially spring and autumn Commonly found in deep cold lakes and rivers
19 June 2025 Bad bite
20 June 2025 The average bite
21 June 2025 Bad bite
22 June 2025 Bad bite
23 June 2025 Bad bite
24 June 2025 Bad bite
25 June 2025 Bad bite
20 June 2025 The average bite
21 June 2025 Bad bite
22 June 2025 Bad bite
23 June 2025 Bad bite
24 June 2025 Bad bite
25 June 2025 Bad bite
Gut and cool immediately after catch Meat is pinkish, tender, with a mild flavor
Fillet: Frying, baking, smoking
Whole fish: Fish soup, stewing
Whole fish: Fish soup, stewing
Fried Arctic char with lemon (Frying)
Marinate fillet in lemon juice
Marinate fillet in lemon juice
1. Marinate fillet in lemon juice for 20 minutes.
2. Fry in oil until golden brown.
2. Fry in oil until golden brown.
Baked Arctic char with herbs (Baking)
Good for whole fish
Good for whole fish
1. Rub fish with salt and herbs.
2. Bake at 180°C for about 25 minutes.
2. Bake at 180°C for about 25 minutes.
Smoked Arctic char (Smoking)
Preferably cold-smoked
Preferably cold-smoked
1. Salt fish for 12 hours.
2. Cold smoke for 6–8 hours.
2. Cold smoke for 6–8 hours.