What You Need to Know
The process involves heating the blubber to a temperature of around 60°C to 80°C to separate the fat from the protein and water, resulting in a rich source of energy. The rendered fat is then skimmed off and stored for later use, often in the form of a solid or semi-solid block. This technique has been practiced by the Inuit for centuries, with evidence of its use dating back to the Thule period.
Steps
- 1.
Muktuk (Inuit): Preserves whale skin and blubber for year-round consumption
- 2.
Uunaq (Greenlandic): Creates concentrated fat source for traditional seal stews
- 3.
Suaasat (Sami): Provides rendered fat base for Arctic game meat soups
The Science
Primary Reaction
LIPID HYDROLYSIS