Fermented Whale Meat Greenland: Known as mattak or suaasat fermented whale meat and blubber is a cornerstone of Inuit cuisine in Greenland. Traditionally prepared by burying pieces of narwhal or beluga in the ground or storing them in seal-skin bags to ferment naturally it develops a strong sour flavor and soft texture. Rich in vitamin C and essential fats it sustained Arctic communities through harsh winters. However younger generations are increasingly turning to imported processed foods and international pressure on whaling has reduced availability. Modern regulations and changing tastes threaten this ancient practice. The decline of fermented whale meat signifies a broader erosion of indigenous food sovereignty and traditional knowledge vital to Inuit cultural identity and survival in the Arctic.
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