❄️ Inuit-Inspired Arctic Char with Wild Berries & Buckaroo Seasoning

Background:
Inuit communities traditionally rely on locally sourced foods like Arctic char, seal, caribou, whale, berries, and foraged greens. Cooking methods often included smoking, drying, or lightly grilling over open flame. This recipe stays true to those roots by featuring Arctic char—a staple fish in Inuit cuisine—balanced with berries and natural flavors, while integrating Rollicking Buckaroo Smoky Citrus Salt for seasoning.

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Ingredients

2 fillets of Arctic char (or substitute with salmon if unavailable)

1 tsp Rollicking Buckaroo Smoky Citrus Salt

1 tbsp seal oil or neutral oil (sunflower or canola as substitute)

1 cup wild blueberries or blackberries (foraged if possible)

1 tbsp fresh willow herbs or spinach as substitute

1 tsp honey or natural sweetener

Sprig of Labrador tea or thyme (for light aroma, optional)

Instructions

Prepare the Fish

Rub the Arctic char fillets lightly with oil.

Season with Rollicking Buckaroo Smoky Citrus Salt.

Grill or Pan-Sear

Traditionally cooked over an open flame, grill or sear the char skin-side down until crispy, then flip briefly to finish.

Berry Glaze

In a small pot, gently warm the berries with a teaspoon of honey until they release juices.

Stir in a pinch more Smoky Citrus Salt for balance.

Plate & Garnish

Serve char fillets with warm berry glaze drizzled over top.

Garnish with fresh willow herbs or spinach leaves.

A sprig of Labrador tea or thyme on the side for aroma.

Serving Tradition

This dish can be served family-style, paying tribute to Inuit communal meals where food is shared at the center of gatherings.