It’s fitting to try your first sip of fermented seal fat while on a boat ride in South Greenland. It’s a buttery slice, with a lingering aftertaste of fish oil, and the taste of the sea isn’t offensive.famous delicacies of the country mataksquares of scored whale skin, cartilage and fat.
That’s because here in the Arctic the distance between the tundra and the table or, as it is today, the ocean and the serving dish is short. Only a window separates me from the iceberg-encrusted clear water. Award-winning indigenous Greenlandic chef Inunguak Hegerund, who introduced me to these dishes, uses traditional meats, including polar bears roaming the rocky coastline hundreds of meters away. Known in Greenland for its outstanding work.
Haegelund is part of a broader revolution taking place in the Arctic and subarctic regions, where he and a group of top chefs and food entrepreneurs are working to reclaim the indigenous food cultures of the past and create sustainable food for the future. We develop them to create unique local food traditions.
“I strongly believe that you should know how to handle food in your own backyard,” said Haegelund. When I started working as a trainee, I never served local Greenlandic food. They even offered fish from Spain! Now things are different.”
of New Arctic Kitchen The movement unites the world’s top communities, such as the Canadian Arctic, the Faroe Islands, Greenland and Finland’s Åland Islands, to share and develop their food cultures together. they have a lot in common. Isolation, a scattered population in small coastal settlements, and a strong hunting tradition set it apart from Western food culture.
