The icy waters that surround Baffin Island are home to a rich assortment of sea life.
Population: 33,413
Area: Land and freshwater area total 2,093,190 square kilometres; Canada's largest territory.
Location: The largest and newest of Canada's territories, Nunavut is bordered on the south by Manitoba, on the west by the Northwest Territories, and on all other sides by various bodies of water, including Hudson Bay, Baffin Bay and the Arctic Ocean. Nunavut extends north to the North Pole and includes most of Canada's Arctic islands, including Ellesmere Island and Baffin Island.
Capital and largest city: Iqaluit
History: Nunavut officially separated from the Northwest Territories on April 1, 1999, which marked the first major change to Canada's map since the incorporation of Newfoundland in 1949.
Main industries: Mining, resource development, arts and tourism.
Local & tasty: Arctic char
Prized for its delicate taste, striking colour, sustainability and health benefits, Arctic char is becoming increasingly popular in fish markets and on menus across Canada. But in Nunavut, Arctic char has been a staple food for thousands of years.
Closely related to salmon and trout, Arctic char is a saltwater and freshwater fish that thrives in the deep, icy waters of Canada's North. Like salmon and trout, Arctic char flesh can range in colour from pale pink to deep coral red, depending on the season, and the diet and location of the fish.
There are small wild-caught Arctic char fishing camps, fish farms and processing plants based in Nunavut (and in other provinces and territories across the country). These support local economies and the communities that consume Arctic char regularly. SeaChoice, Canada's leading sustainable seafood program, lists Arctic char as a "best choice" fish.
Arctic char is not only good for the environment; like salmon and trout, it's high in healthy omega-3 fats. This high fat content helps people stay healthy in the cold climate of Canada's North, where a higher-fat diet is said to warm the body.
In Nunavut, fresh or frozen Arctic char is often enjoyed raw. Northern cooks also use traditional Inuit cooking techniques, including smoking and drying, to preserve the fish. Modern cooking techniques have also become popular, and Arctic char's firm, fatty flesh makes it ideal for grilling, roasting and pan-frying
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