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Arctic char is a more delicate-tasting cousin of salmon. To get the best out of this tasty fish, take care never to overcook it. If you are using it in a salmon recipe that calls for marinating, cut the marinating time to avoid overpowering the fish. Broiling char steaks works well, as does poaching or grilling over a heat that's not too high.

Cod from the cold northern lakes is sometimes called poor man's lobster. Archie Buckley, a fisherman and seller of Great Slave Lake's bounty, ad-vises customers to dip cod in boiling water for just a moment. Then pan-fry it in butter and garlic for optimum taste.

Cranberries are a tart addition to any sauce or dessert. Use them in baking that calls for raisins or other berries. But remember, Northern cranberries are tarter than the big southern varieties. Some dishes may need extra sugar. For a nice treat, throw a handful in with your next batch of chocolate chip cookies.

Caribou is naturally lean. It's healthy and far less fatty than your run of the mill beefsteak or other cut. To avoid tough meat, the best way to cook caribou is in a liquid, says Terry Green of Northern Fancy Meats. Tomato-based sauces tenderize the meat. When grilling caribou, marinate it first in an oil-based dressing. Some Northerners mix a little ground beef with the 'bou for burgers.

Muskox is another lean game meat. It does well in a marinade that includes tangy berries like juniper or cranberry to smooth out the flavour and tenderize the meat. Reserve some of the marinade to add to a sauce served over the cooked meat.

Moose needs slow cooking. If you are grilling, aim for a medium heat. As with other game, moose can profit from a marinade or a sauce. Favourite herbs to add include rosemary and savoury. A little garlic goes a long way to improving the rich natural flavour of any game.

Arctic Char