These fish are members of the salmon family and for culinary purposes are usually treated as river trout. Both species are rarely obtainable in the markets.
The char is caught in certain localized lake dwelling areas in countries such as Scotland and Switzerland and then only for a short season of about two months. It is a variety of this fish which the lakeside dwellers on the shores of Lake Zug in Switzerland call Rothel or Ruthel about which more information is given later on.
The flesh of both fish is extremely delicate rivalling that of the finest river trout, thus it can be prepared in any of the ways applicable to it.