laitmatut

Laitmatut is a traditional dish originating from the Arctic regions, particularly associated with Indigenous communities in Greenland and parts of Canada. It is a type of preserved fish, often prepared from Greenland shark or other large Arctic fish. The preparation involves a process of fermentation, which is crucial for making the otherwise toxic shark meat edible.

The Greenland shark's meat contains high levels of urea and trimethylamine oxide, which are poisonous in their fresh state. By burying the shark in the ground for several weeks or months, or by using a similar controlled fermentation process, these toxins are broken down into less harmful substances. After fermentation, the meat is typically hung to dry in the open air for several more months. This drying process further reduces moisture content and can impart a distinctive, strong aroma and flavor.

The resulting laitmatut has a very pungent smell and a unique, acquired taste. It is often described as having a strong, ammoniacal odor. Historically, it served as an important source of protein and fat for survival during the long Arctic winters. While modern preservation techniques are now more widespread, laitmatut remains a significant part of cultural heritage for many Arctic peoples, often consumed during special occasions or as a delicacy that connects them to their ancestral traditions. Its consumption is deeply intertwined with the history of survival and adaptation in challenging environmental conditions.