Mattak, an Inuit delicacy, has a nutty, oily flavor. Made from whale blubber and skin it has a cherished place among Northerners.
The taste of blubber may not seem that enchanting to outsiders. The taste becomes enjoyable if you can exceed your limits and try it many times. Trying this dish may be the only way to understand the flavor. We can explain to you what does mattak tastes like to please your curious mind.
Mattak offers a window to the life in colder climatic zones. Packed with nutrients and bold flavors, this dish gives you a unique experience.
What is Mattak?
Mattak is traditionally made by the Inuit and Chukchi people. It consists of whale blubber, skin, and cartilage. Bowhead whales, beluga, and narwhal get used in preparing this intriguing food item. As a traditional recipe, mattak has a nostalgic legacy in their culture and heritage.
Mattak contains vitamin C, vitamin D, and energy. These nutrients become significant as the North suffers from scurvy even now. It happens because of the limited availability of food resources. Though eaten raw traditionally, now it comes in cooked forms as well.
You may raise your brows when on the consumption of whale body parts. Almost all whale species stand threatened and endangered in the current scenario. But at the colder extremities, it offers a food source that meets the needs of people.
What is Mattak Made From?
As stated earlier, muktuk consists of whale blubber, skin, and some cartilage. The thin layer of skin in black color caps the pinkish-white fatty blubber. Seasoning with salt for taste helps to distinguish the flavor even more. You can cut mattak into thin strips for eating conveniently. The skin has a chewy, rubbery character. The delicate, soft blubber melts on your tongue, releasing the fatty goodness.
Mattak comes in a fried form or accompanied by sauces. The authentic dish used raw ones. You can also pickle muktuk to add more flavors. Some even prepare sausages using this fascinating food. Mattak can be eaten alone or used to create new recipes like soups. Outsiders may need to try it more than once to develop a liking for muktuk.
What Does Mattak Taste Like?
Raw mattak offers the traditional taste that feels nutty and oily in your mouth. You can feel a creamy flavor from the blubber. The bouncy and chewy skin lets you have some fun before releasing a faint oceanic taste. The taste of muktuk may not feel mouthwatering for many.
You can say that savoring muktuk comes as an acquired taste. It holds a daring experience of flavors if you have the will to keep trying. The mattak made from Narwhals has an extra crunch that makes it more tasty. You can deep fry muktuk for more flavors. But don’t expect it to taste like barbecued chicken skin or pork skin. The flavor stands unique, upholding its character.
The oceanic taste of mattak does not feel fishy. It resembles the salty taste of ocean water. You cannot compare the ingredients of this dish with terrestrial animals. But if we compare, you can feel the taste tending more to the terrestrial side. Fresh whale blubber gives the best tasting muktuk.
Many people have compared muktuk with coconut, eggs, and even avocados. You need to know that it doesn’t taste entirely like any of these. You can feel some sides of the flavors from these popular foods from mattak. Some even describe it as bland. But when chewing into it, you can feel a distinct flavor with a milky aftertaste.
Mattak or muktuk is a traditional Inuit recipe. Made from whale bubbler this dish also contains skin and cartilage. It has a nutty taste that feels oily with a hint of oceanic flavor. You cannot say that it tastes fishy. That makes sense because whales are nothing but marine mammals.
Muktuk comes as a rich source of vitamin C that can prevent scurvy. It also offers vitamin D and energy. These make mattak an asset to the diet in the North. These days people eat muktuk in raw as well as cooked. Fried, breaded, and sausage mattak can improve the flavor and taste.