mattak

Mattak is a traditional Arctic delicacy, best known as raw seal skin with a thin layer of fat. It is eaten by Inuit peoples in Greenland, northern Canada, and parts of Alaska, where it has long been a source of sustenance in cold climates. The dish typically uses the skin of seals, such as ringed or harbor seals, with the underlying blubber still attached. Mattak is consumed raw, often after careful cleaning and scraping to remove fur and contaminants.

Texture and taste are distinctive: the outer skin is chewy while the fat provides a rich, smooth sensation that many describe as velvety. The flavor is strongly marine and fatty rather than beefy, and preparation can vary regionally. Some communities prefer a light salting or a brief curing before consumption, while others eat it fresh.

Cultural significance is notable. Mattak has historically been a practical food source in areas with limited access to other protein and is tied to traditional subsistence practices, seasonal cycles, and sharing norms within communities. It is sometimes discussed in conjunction with muktuk, a related dish that uses whale or seal skin with fat, though muktuk typically refers to a larger, chunkier preparation.

In modern times, mattak remains part of cultural heritage for some Arctic communities, though it may be less common in daily diets due to shifts toward market foods. It is occasionally featured in regional cuisine experiences and cultural demonstrations, where the dish is presented as an example of traditional Arctic eating practices.