Canadian
Muktuk
Muktuk, or maktaaq, is a traditional Inuit preparation of whale skin with its attached blubber, cut into small pieces and eaten very cold. Its clean sea flavour and chewy skin are usually served simply, often with only a little salt.
Watch it madeAdam Demientieff · 1:43
Ingredients
- Fresh muktuk (whale skin and blubber), thawed12 oz
- Water4 cups
- Sea salt2 tsp
- Lemon juice2 tbsp
- Soy sauce1 tbsp
- Olive oil1 tbsp
- Ground black pepper1/2 tsp
- Pickled onions, for serving1/2 cup
Method
- Rinse the muktuk well under cold running water and cut it into bite-sized pieces.
- Bring the water and salt to a boil in a pot, then reduce to a gentle simmer.
- Add the muktuk and simmer until just tender, about 20 to 30 minutes, skimming any foam as needed.
- Drain the muktuk and let it cool slightly, then pat it dry with paper towels.
- Toss the warm muktuk with lemon juice, soy sauce, olive oil, and black pepper.
- Serve immediately with pickled onions on the side.
Common questions
Can I substitute another ingredient if I can’t get beluga or bowhead muktuk legally sourced?
Not really. For an authentic result, there’s no true substitute for the skin-and-blubber texture. If you cannot source it legally and responsibly, it’s better to skip the dish than replace it with another meat or fish.
How far ahead can I cut muktuk before serving?
Cut it as close to serving time as possible. Keep it frozen or very cold, then rinse, trim, and cube just before plating. If it warms up too much, the texture softens and becomes less pleasant.
What are the most common mistakes when preparing muktuk?
The biggest mistakes are letting it thaw too much, using a dull knife, and trimming away the blubber from the skin. Also avoid soaking it; a quick rinse is enough. Serve it cold and firm, not warm or greasy.
How should I store leftover muktuk?
Wrap leftovers tightly and refrigerate immediately if they’ll be eaten soon, or freeze them for longer storage. Keep pieces well sealed to prevent freezer burn and odor transfer. Thaw only in the refrigerator, not on the counter.
What’s the best way to serve muktuk?
Serve it chilled on a cold plate, cut into bite-size cubes with both skin and blubber intact. A small pinch of fine sea salt on the side is traditional and enough; avoid heavy sauces that mask the texture.