Delve into the traditional culinary practice of preparing mattak, a cherished delicacy in Inuit, Greenlandic, and Arctic cuisines. This step-by-step guide teaches how to expertly cut whale skin with blubber, making it suitable for serving as a raw appetizer or a component of a larger meal. Appreciate the intricate art of scoring and portioning this unique ingredient, a technique that has been passed down through generations.
Ingredients
馃悑 Mattak fresh whale skin with blubber
Instructions
1- Prepare Your Workspace:
- Place a clean, red cutting board on a stable surface.
- Put on white disposable gloves to ensure hygiene.
2- Position the Mattak:
- Lay a piece of mattak flat on the cutting board.
- Ensure the dark skin side is down and the blubber side is up.
3- Score the Blubber:
- Use a sharp chef's knife to make several parallel cuts along the length of the mattak.
- Cuts should be approximately 1 to 1.5 cm apart, cut through the blubber layer, but do not cut through the skin.
4- Create Long Strips:
- After scoring the blubber, slice the section of mattak away from the larger piece.
- Create individual long strips.
5- Create a Grid Pattern:
- Take one long, scored strip, and make perpendicular cuts across its width.
- Slice through the blubber but not the skin, to form a grid-like pattern on the blubber surface.
6- Portion into Bite-Sized Pieces:
- Finish by cutting entirely through the skin to separate the strip into bite-sized squares or rectangles.
7- Repeat the Process:
- Continue with the remaining long strips until all the desired portions are cut.
Prep Time: 2 minutes and 27 seconds
Cook Time: Not applicable
Total Time: Approximately 2 minutes and 27 seconds
Servings: Variable, depending on the size of the mattak piece
Calories: Not specified
Proteins: High
Fats: High
Carbohydrates: Minimal
Equipment: Chef's Knife, Red Cutting Board, White Disposable Gloves
Cooking Tips:
- Technique Matters: Make sure to score the blubber extensively without penetrating the skin, enhancing its chewability.
- Consistency Counts: Achieve uniformity in the pieces for an appealing presentation.
- Serve it Best: Optionally, serve mattak raw with a sprinkle of salt or traditional Arctic condiments.
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Miki Geisler Siegstad: https://www.youtube.com/@mikigeislersiegstad9815