A Bowhead Whale, which is most often used in muktuk
Muktuk is most often made from the skin and blubber of the bowhead whale, although the beluga and the narwhal are also used. Usually eaten raw, today it is occasionally finely diced, breaded, deep fried, and then served with soy sauce. Despite it being usually eaten raw it could also be eaten frozen or cooked. It is also sometimes pickled.
When chewed raw, the blubber becomes oily, with a nutty taste; if not diced, or at least serrated, the skin is quite rubbery.
In Greenland, Muktuk (mattak) is sold commercially to fish factories, and in Canada to other communities (muktaaq).
As whales grow, mercury accumulates in the liver, kidney, muscle, and blubber, and cadmium settles in the blubber. It also contains PCBs, carcinogens that damage human nervous, immune and reproductive systems, bioaccumulated from the marine food web, and a variety of other contaminants.
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