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.
Serves 4
Rinse the mattak under cold water. Check that the skin is intact and the blubber layer is firm and white-pink with no discolouration.
Using a sharp, heavy knife, cut the mattak into bite-sized cubes (roughly 2×2 cm), cutting through skin, blubber, and any cartilage.
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.
Arrange on a cold plate. Eat with a small fork or toothpick. Chew thoroughly — the skin is very chewy and requires effort.
Freshness is paramount — mattak must come from freshly harvested whale and be kept very cold.
The skin can be incredibly tough; a sharp, heavy cleaver makes cutting much easier.
First-timers often find the chewiness surprising — take small pieces.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Consume same day if raw. Can be frozen for up to 3 months in an airtight container.
Mattak has been eaten by Greenlandic Inuit for millennia. Before imported vegetables and vitamins were available, the vitamin C in whale skin prevented scurvy through the dark Arctic winter. It remains a central part of Greenlandic celebrations and National Day festivities.
In Greenland, traditional subsistence hunting under IWC quotas is permitted for indigenous communities. Check local regulations before purchasing outside Greenland.
The blubber is mild and slightly sweet with a clean oceanic taste; the skin is very chewy with a faint briny flavour.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (100g / 3.5 oz) · 4 servings total
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