Very thin slices of completely frozen raw fish are cut directly from a frozen carcass and eaten immediately. Whitefish, salmon and other locally caught species can be used, with the intense cold providing a natural method of preservation. ¹⁾

Fish is split, cleaned and dried in the cold Arctic air to produce a concentrated, long-lasting food. Salmon and other fatty fish are particularly suitable, and properly dried pieces can be carried easily during long journeys. ²⁾

Fresh salmon can be frozen almost immediately after being caught and later sliced or eaten after thawing. Freezing preserves both the nutritional value and the distinctive flavor of the fish. ³⁾

A simple soup made from freshly caught fish, traditionally with only a few additional ingredients. The fish itself provides most of the flavor, reflecting a food culture in which high-quality local catches were more important than elaborate seasoning. ⁴⁾

Reindeer meat can be boiled, roasted or dried and accompanied by cranberries, crowberries or other local berries. The tart fruit provides a sharp contrast to the rich meat and adds seasonal variety to the Arctic diet. ⁵⁾

Fresh reindeer meat can be frozen naturally and later sliced into thin pieces or prepared in other ways. In the Far North, freezing was not simply a culinary technique but one of the most practical methods of storing food. ⁶⁾

Reindeer Liver – Liver is traditionally valued as a particularly rich part of the animal and can be eaten fresh, boiled or frozen. Using nutrient-dense organs was especially important in an environment where obtaining food required considerable effort. ⁷⁾

In some Indigenous northern traditions, fresh reindeer blood has been incorporated into soups or mixed with meat and other ingredients. Such preparations demonstrate the traditional principle of making use of as much of a valuable animal as possible. ⁸⁾

Among coastal communities, whale meat has traditionally been an important seasonal food when available. It can be boiled, frozen, dried or otherwise preserved, providing a concentrated source of energy and nutrients in the Arctic environment. ⁹⁾

Walrus has historically provided coastal communities with meat and fat, particularly in areas where terrestrial game was less abundant. Traditional preparation methods include boiling, drying and preservation through fermentation. ¹⁰⁾

Seal meat and fat have long been important components of the traditional diet of Arctic coastal peoples. The meat can be boiled or preserved, while the fat is particularly valuable as a concentrated source of energy in the cold climate. ¹¹⁾

Fish can be preserved through controlled fermentation, creating a strongly flavored food that can be stored for extended periods. Fermentation was especially useful where conventional supplies of salt or fuel for cooking were limited. ¹²⁾

Crowberries, blueberries, cranberries and other northern berries can be crushed and combined into a thick preserve or eaten with animal fat and other foods. Such preparations provide both sweetness and valuable seasonal nutrients. ¹³⁾

Young edible shoots and aromatic northern plants can be gathered during the short Arctic summer and eaten fresh or incorporated into other dishes. Wild plants provide a welcome contrast to the predominantly meat-and-fish-based traditional diet. ¹⁴⁾

Thin strips of reindeer meat are dried in cold, dry air until they become lightweight and durable. The finished product is ideal for journeys across the tundra because it requires no refrigeration and can be eaten without elaborate preparation. ¹⁵⁾