The Nunavut territory, up at the top of the world, is flat, tree-less tundra stretching as far as the eye can see. Most of the year is ice and snow against a cold gray sky. Out of this extreme environment comes a fish of amazing delicacy and depth, with flesh as vibrant as the landscape is bare.

For more than two thousand years the Inuit of the Nunavut region of Canada have fished their frigid waters for wild arctic char to sustain their community. Now, for only the third season, they’re sharing the delicacy with American diners.

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• Like nothing you've ever tasted — Similar to salmon but richer and more delicate
• With a mixture of small gill nets and weir nets, which are similar to underwater fences, they wade into the rivers to trap the fish
• Cold waters make for fish with a high fat content, and the intensely cold waters of the arctic guarantee an incomparable richness