Mattak

About This Recipe

Mattak is eaten raw, cut into small cubes: the outer black skin, a thin layer of pink-white blubber, and sometimes inner cartilage. It has a mild, oceanic flavour with a uniquely chewy-crunchy texture. Historically mattak was vital nutrition in a landscape with no plants — the skin is one of the richest natural sources of vitamin C in the Arctic diet.

Ingredients

Serves 4

• 400 gfresh narwhal or beluga skin with blubber (mattak)
• 1 tspcoarse sea salt
• 2 tbspsoy sauce (modern accompaniment)
• 1 tspfresh lemon juice

Instructions

1. 1

   Clean and inspect

   Rinse the mattak under cold water. Check that the skin is intact and the blubber layer is firm and white-pink with no discolouration.

2. 2

   Slice into cubes

   Using a sharp, heavy knife, cut the mattak into bite-sized cubes (roughly 2×2 cm), cutting through skin, blubber, and any cartilage.

3. 3

   Season lightly

   Sprinkle with coarse sea salt. The traditional way is to eat it completely plain; a small dish of soy sauce and lemon is a modern accompaniment.

4. 4

   Serve immediately

   Arrange on a cold plate. Eat with a small fork or toothpick. Chew thoroughly — the skin is very chewy and requires effort.

Variations

• •

  Freeze briefly (15 minutes) to make slicing easier

• •

  Some communities lightly boil mattak for 10 minutes for a softer texture

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Consume same day if raw. Can be frozen for up to 3 months in an airtight container.

Frequently Asked Questions