Description
Inuit whale meat preservation involves the use of salt and fat to prevent bacterial growth and spoilage.
Technical
The process utilizes the principle of osmosis to draw out moisture, and the high salt concentration inhibits the growth of microorganisms. The addition of fat helps to prevent dehydration and maintains the meat's texture and flavor. Fermenting and smoking are also used to break down proteins and fats, making the meat more palatable and increasing its shelf life.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokysaltyumamiearthymarineaged
Wine Analogy
Aged Barolo with its leather and game notes
Coffee Analogy
Dark roasted Sumatran with earthy, fermented notes