Overview
The beluga whale (Delphinapterus leucas) is an Arctic and sub-Arctic cetacean, one of two members of the family Monodontidae alongside the narwhal. It is a marine mammal with white skin, a rounded forehead (melon), and no dorsal fin. The meat and fat (muktuk) have been a traditional food source for Indigenous peoples of the Arctic for millennia.
Origin and history
Beluga whales inhabit Arctic and sub-Arctic waters across Russia, Alaska, Canada, Greenland, and Svalbard. They have been hunted by Inuit, Iñupiat, Yupik, and Chukchi peoples for subsistence for at least 4,000 years [3]. The skin and attached blubber, known as muktuk or maktaaq, is a nutrient-dense food. Commercial whaling in the 19th and early 20th centuries reduced some populations, and today hunting is regulated by national and international bodies including the International Whaling Commission and the IUCN [2]. The species is listed as Least Concern globally, though some subpopulations are threatened.
Varieties and aliases
- Muktuk (also maktaaq, muktuk): the skin and blubber, eaten raw, frozen, or fermented
- Beluga meat: the lean muscle, often boiled or dried
Culinary uses
Muktuk is the most prized part of the beluga for food. It is typically eaten raw, frozen, or fermented, sometimes with soy sauce or vinegar. The meat is boiled, dried, or made into soup. All parts of the animal are used: meat, blubber, skin, organs, and sinew.
Notes for cooks
No known culinary notes verified against cited sources.