New products & brands to help you bring the flavors of greenland to life.
New products & brands to help you bring the flavors of greenland to life.
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  • Whale

    All North Atlantic whale species visit the waters of Greenland – 15 of these are regular visitors. Most common are fin whales, humpback whales, narwhals and minke whales, but also blue whales and sperm whales are frequent guests. However only three species stay in Greenland during the winter; the beluga whale, the narwhal and the bowhead whale. Killer whales are only rarely seen near Greenland.

    Whaling, along with other forms of hunting, is considered an integral part of the Greenlandic culture, identity and history. However it only takes place to a very modest extent and as the Greenlanders have always lived in respectful coexistence with the environment and the animals, whaling is done in a sustainable manner that complies with all international conventions and is strictly regulated by national legislation.

    For Greenlanders marine mammals are a natural part of the food supply; pure natural products that do not impact the environment with artificial fertilizer or pesticides and which furthermore reduces the need for imported food and thus CO2 consumption.

    Then and Now
    In Greenland the food culture is closely linked to the traditional hunting community’s strong social solidarity. Living conditions depended on the opportunities for hunting and naturally the catch was shared between all. Not least the meat of marine mammals such as seals and whales, formed the foundation of and gave energy to a population with a physically demanding existence, where especially the long winter could be exhausting.

    Although the living and working conditions for the vast majority of Greenlanders are quite different today, the diet is still associated with national identity and cultural understanding.

    Traditional and Contemporary Cooking
    A traditional dining is mattak. Mattak is the whale’s outer skin and fat layer, and has long been a great delicacy in Greenland. It is preferably eaten raw and without anything, but it is also common to sprinkle coarse salt mixed with herbs on the small cuts of mattak before serving. Many also use soy sauce, inspired by the sushi culture, which has also spread in Greenland.

    Furthermore a new generation of creative chefs have in recent years started working with contemporary gastronomic interpretations of meat from marine mammals. How would you like a whale burger with angelica dressing? Or an ice-cold whale carpaccio of fillet and mattak, garnished with thyme sorbet and crowberries?

    Whale is only sold domestically.