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Meat from Canadian Arctic
Inuit age many animal foods without salt or starter, in skin pouches or modern containers kept in caches under pebbles, in sheds or outdoors. The family covers walrus, seal, beluga and caribou igunaq, aged flippers, fish, narwhal and aged fat oil. It is decomposition more than acid fermentation, and field batches studied in Nunavik were not reliably cold.
| Meat, fat or fish from one animal | Meat and fat pieces are aged without any other ingredient; most often no salt and no starter are added[leclair2008][campbell2022] |
| Skin pouch or a modern container | A pouch made from the animal's hide, or a plastic bag, hard plastic container, wooden box, galvanized barrel or glass container[leclair2008] |
| Starter | none added; most often no salt and no starter culture |
Total time across the recorded steps: 14 days – 42 days
What changes: Starting material: meat, fat, flippers or fish, butchered at the shore
Output: meat, fat, flippers or fish pieces.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Inuit age many animal foods without salt or starter, in skin pouches or modern containers kept in caches under pebbles, in sheds or outdoors. The family covers walrus, seal, beluga and caribou igunaq, aged flippers, fish, narwhal and aged fat oil. It is decomposition more than acid fermentation, and field batches studied in Nunavik were not reliably cold. Made in 4 steps over 14 days – 42 days. The longest step, cache and age, takes 14–42 days (Leclair D. 2008) and runs at 2–23 °C (Leclair D. 2008). Clostridium and Clostridium and Bacteroidales do most of the fermenting.
| Main step | 14–42 daysReported[leclair2008] | Cache and age |
|---|---|---|
| Temperature | 2–23 °CMeasured[leclair2008] | Cache and age |
This entry groups the whole Inuit family of aged foods. Its best-studied member, walrus and seal igunaq, has its own page; others include puurtaq, aged flippers and paws (utjaq), aged fish and misiraq oil.
In the thesis, all type E botulism outbreaks in Nunavik with a known food source involved marine mammals, and at least 81.4 % of them involved aged products from seal, beluga or walrus. In its challenge study on seal igunaq, no preparation aged at 4 °C formed type E toxin, though two samples tested positive for type B toxin. Type E toxin did form at 10 and 20 °C, and the surface pH mostly rose toward neutral instead of falling as in acid fermentation. A later Canadian review says storage below 3 °C prevents toxin during ageing. Field batches averaged 10 °C, and toxin was found in two batches the producer had judged edible. Producers cited in the thesis name plastic bags, high temperature, lack of fat and still air as factors that may lead to poisonous igunaq. The thesis also notes that botulinum toxin is destroyed by boiling the food for 5 minutes, and CDC advises 10 minutes for home-fermented Alaska Native foods. These foods are commonly eaten uncooked, so they get no such protection. Botulism can kill, and the toxin cannot be seen, smelled or tasted (CDC). This page records a traditional practice; it is not a recipe to follow.
Hazards the sources name: Clostridium botulinum type E (aged marine mammal meat); Trichinella nativa (walrus; infective in frozen meat, none infective in 4–5 and 10-month field igunaq in one preliminary study).
Every number is labelled with how it is known. How this atlas is made
Tigullaraq (2008) names Igloolik and Hall Beach as the communities known for the best igunaq on Baffin Island. Weetaluktuk surveyed Nunavik igunaq producers in 1997, and Leclair's thesis (2008) interviewed 20 producers of seal igunaq in five Nunavik villages. Campbell and colleagues (2022) report 16S sequencing of aged meats and fish and cell counts on 47 food samples, work commissioned by the Government of Nunavut.
