What You Need to Know
Akutaq relies on the emulsification of animal fat and water, stabilized by the addition of berries and other ingredients. The mixture is whipped until it becomes thick and gel-like, due to the formation of fat crystals and the stabilization of air bubbles.
Steps
- 1.
Alaskan Berry Akutaq (Western Alaska): Emulsifies salmonberries with seal fat
- 2.
Greenlandic Mattak Akutaq (Eastern Greenland): Whaleskin (mattak) provides collagen structure
- 3.
Canadian Caribou Blood Akutaq (Nunavut): Blood proteins stabilize the emulsion
The Science
Primary Reaction
EMULSIFICATION