Beluga Bites: Pickled Maktaaq

Delve into the rich culinary tradition of the Inuit with "Pickled Maktaaq," a flavorful dish featuring beluga whale skin and blubber. Originating from Rankin Inlet, Nunavut, this recipe combines the unique texture of maktaaq with a vibrant blend of pickled vegetables and spices. Serving as a distinct appetizer or a preserved delicacy, these pickled bites offer a taste of the Arctic.

Ingredients

🐋 1/2 lb Sliced Maktaaq (beluga whale skin and blubber)
🌿 2 large florets Cauliflower, cut into bite-sized pieces
🥕 1 Carrot, thinly sliced, thinly sliced
🧅 1/2 Onion, thinly sliced, red onion
🧄 2-3 Garlic Cloves, whole per jar
🍋 1/2 Lemon, thinly sliced
💧 2 cups Water
🥂 2 cups White Vinegar
🍬 1/2 cup Sugar
🧂 2 tablespoons Salt, Saltaapiaq sea salt, harvested near Marble Island
🌿 2 tablespoons Pickling Spices, GOLD SEAL Pickling Spice, 110g package
🌸 A small handful Cloves
⭐ A small amount Star Anise

Instructions

1- Prepare Maktaaq:

Start by boiling water in a pot.
Trim excess fat from the maktaaq and cut it into bite-sized pieces using a knife or ulu.

2- Boil Maktaaq:

Add maktaaq to the boiling water.
Cook for approximately 10 minutes until a fork easily pierces through.

3- Prepare Vegetables:

As the maktaaq boils, cut cauliflower, julienne the carrot.
Slice the lemon and onion, and peel the garlic cloves.

4- Layer Ingredients in Jars:

Place cauliflower, carrot, lemon, onion, and garlic cloves into clean glass jars.
Ensure even distribution.

5- Prepare Pickling Liquid:

In a separate pot, combine water, vinegar, sugar, salt, pickling spices, and optional cloves and star anise.
Bring to a boil, stirring until sugar and salt dissolve.

6- Combine Maktaaq and Pickling Liquid:

Drain the cooked maktaaq and transfer it into the jars with vegetables.
Use a funnel to pour the hot pickling liquid into the jars, submerging all ingredients.

7- Seal Jars (Optional for Shelf-Stability):

Lightly seal the jars.
For shelf stability, place them in a boiling water bath for 10 minutes to create a vacuum seal.

8- Cool and Rest:

Remove jars from the canning pot using an oven mitt.
Let them cool completely before storing.

9- Enjoy:

Allow pickled maktaaq to mature for 1-2 weeks before serving for optimal flavor infusion.

Prep Time: 20-30 minutes
Cook Time: 10 minutes for maktaaq; simultaneous for pickling liquid
Canning Time: 10 minutes
Total Time: Approximately 1 hour (plus resting time)
Servings: Depends on jar size; typically appetizer portions
Equipment:
🍴 Chef's Knife
⧓ Ulu (traditional Inuit knife)
🧬 Wooden Cutting Boards
🍲 Copper-colored Metal Pots with Lids
🔲 Stainless Steel Electric Range
🥫 Glass Jars with Bick's Brand Lids
🌐 Metal Colander
〈 Glass Measuring Cups
✕ Measuring Spoons
🥄 Wooden Spoon
↱ Metal Funnel
🧤 Multi-colored Fish Pattern Oven Mitt
🍱 Large Stainless Steel Canning Pot with Rack/Steamer Insert

Cooking Tips

Traditional Tool: The ulu is culturally significant and effective for cutting maktaaq.
Customization: Adjust vegetables and spices to your taste.
Odor Tip: Use Irish Spring soap to neutralize strong maktaaq scents on hands.
Canning Safety: Use a rack in the boiling water bath to prevent jar breakage.

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Pickled Maktaaq