Arctic

The use of indigenous ingredients in modern cuisine involves incorporating native plants, spices, and preservation methods to create traditional and modern dishes.

Fish subjected to fermentation, pickling or smoking

Food stored at very low temperatures

Traditional Inuit method of preserving fish using smoke and cold temperatures

Frying in animal fat is a thermal cooking technique used in Inuit cuisine to denature proteins and produce Maillard browning at 120–140 °C.

Ice‑cured meat preserves game by combining sub‑zero temperatures, modest salt addition, and natural insulation to halt microbial growth while allowing enzymatic flavor development.

Refrigerant

Sustainable seafood processing preserves seafood using low-temperature vacuum processing and natural preservatives.

Traditional Inuit technique to preserve and enhance seal oil's nutritional value