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- “Bombay” and Red Beet Infused Arctic Char
- Arctic Char with Gravlax Sorrel Cream Sauce
- Jalapeno-Honey Tartar Sauce
- Marinade for Grilled Arctic Char
- Arctic Char Chowder
- Arctic Char In Salt Crust With Saffron Aioli
- Arctic Char Stuffed With Ginger, Lime Leaves, Chiles And Onions
- Arctic Char Tartare, Shaved Fennel Salad and Buttered Toast Points
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An Ancient Tradition
The history of Truly Wild Arctic Char is inextricably linked to the history of the Inuit of Nunavut. The first people to set foot in the Cambridge Bay area were the Pre Dorset in 1800 BC. The second were the Early and Middle Dorset in 500 BC. The third were the Late Dorset (Tuniit) in 800-1250 AD, and the last group was the Thule Inuit (the earliest Inuit) who arrived about 750 years ago from Alaska.
For thousands of years Inuit have lived intimately with the sea, harvesting its resources for survival. Today, families continue to embrace the sea’s bounty while retaining the traditional principles of sustainability and respect for the environment.
Commercial fishing in Nunavut began in the mid-1940s. These days, the processing plants are important to the people of Nunavut because they stimulate business growth and promote economic diversification. They also maximize employment opportunities, allowing these small northern communities to continue living a traditional way of life.
Kitikmeot Foods, Kivalliq Arctic Foods, Pangnirtung Fisheries and all of our employees are committed to producing a top quality product and to ensuring benefits from economic development directly benefit the people and communities of Nunavut.