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Food around the polar climate zone
Food around the polar climate zone
In colder regions like Greenland, Northern Russia, Iceland, Kanada or the Artic, culinary traditions are shaped by the harsh climate and limited access to fresh produce. These regions boast hearty and nourishing dishes, often centered around locally sourced ingredients such as fish, root vegetables, and preserved meats. From comforting soups to flavorful seafood specialties, the cuisine reflects a deep connection to the land and sea, showcasing a blend of traditional methods and innovative adaptations to thrive in extreme conditions.
BUT
Where does it come from?
How is it processed, prepared, and served?
How is it eaten
Where does it go?
Island
Island
Although the skin is dried and crusty, the meat has this beautiful white color at the inside - and is ready to eat.
The Greenland shark has an ammonia-like taste and a strong, pungent flavor reminiscent of cheese or strong alcohol due to its high levels of urea and trimethylamine oxide.
Rest Products:
Icelandic Fermented Shark "Hákarl"
Icelandic Fermented Shark "Hákarl"
Its Greenland Shark thats been laboriously fermented, dried and cured.
Icelanders primarily source their shark from the North Atlantic Ocean. The Atlantic Ocean is abundant with various shark species, including the Greenland shark found in the waters surrounding Iceland.
People are buying them from big trawling baots. They catch the sharks accidentally und sell them to the people.
This shark is one of the most toxic sharks in the world und should not be eaten fresh!
So how is the process to make the fish eatable?
The process can take up to 6 months!
The meat is fermented in cold storage rooms. (6-9 weeks)
There is nothing added to the meat in the process! There is no cooking or smoking.
Its a natural process from the beginning till the end.
After the process the meat becomes sort of red or brown - it's calles "glerhakarl".
While the meat is breathing inside this boxes, chemical changes are happening and making the meat untoxic.
In the boxes the meat is losing around 30% weight. After that in the drying process (around 6 months), it loses around 50-70%. So at the end the meat shrinks to around 8% of its weight.
One shark will give up to 30-40 pieces of fillet.
How do people eat it?
Today it is eaten like a snack for special occasions. But before people used to eat it with a meal.
If you want a much more intense taste you can dip small shark cubes in islandic schnapps and some bread.
Countries in europe where eating shark meat is common:
Greenland
Greenland
Leftover whale blubber is rendered into oil through a process called "mattaq," which is traditionally used for cooking and as a source of nutrition during the harsh Arctic winters.
Dried Seal Meat
Puisp Nikkua is typically served as a snack or incorporated into various dishes, providing a rich source of protein and nutrients. The drying process helps preserve the meat, making it suitable for consumption over an extended period.
"Maktaaq" is a traditional dish in Greenland that originates from the indigenous Inuit culture. The whale skin and blubber used for Maktaaq are obtained through traditional hunting methods, such as harpooning, typically practiced by skilled hunters within the community.
Maktaaq is often served raw or lightly boiled, allowing the natural flavors of the whale to shine through. It is commonly enjoyed as a delicacy, with some preferring to season it with soy sauce or other condiments.
https://www.atlasobscura.com/foods/muktuk
Puisp Nikkua (dried seal meat)
Puisp Nikkua (dried seal meat)
"Puisp Nikkua" is a traditional dish in Greenland made from dried seal meat. After hunting, the seal meat is carefully prepared by cutting it into thin slices and then dried.
Ingredients:
Seal meat, usually from seals hunted locally
Potatoes, peeled and diced
Carrots, peeled and sliced
Onions, finely chopped
Other vegetables such as cabbage or turnips (optional)
Water or broth
Seasonings like bay leaves, thyme, salt, and pepper
Suaasat (Seal Soup)
Suaasat (Seal Soup)
Seal soup typically consists of seal meat cooked with vegetables such as potatoes, carrots, onions, and sometimes cabbage or turnips. The meat is often boiled slowly to tenderize it and develop rich flavors.
SUMMER
WINTER
The island is 17 % self-sufficient
https://polarjournal.ch/2023/08/10/in-groenland-beginnt-die-selbstversorgung-mit-kartoffeln/
https://visitgreenland.com/de/winter/
https://dailystoic.com/
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