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Meat from Canadian Arctic
Inuit age many animal foods without salt or starter, in skin pouches, caches under rocks, pits above the permafrost or, today, sheds and refrigerators. The family covers walrus and seal igunaq, caribou, flippers, fish heads, birds and blubber oil. It is slow decomposition in the cold rather than acid fermentation. Made in 3 steps over 30 days – 2 months. The longest step, cache and age in the cold, takes 30 days – 2 months (Food Safety Network for the National Collabor…) and runs at 2–23 °C (Leclair D. 2008). Clostridium and Clostridium and Bacteroidales do most of the fermenting.
| Main step | 30 days – 2 monthsReported[ncceh2009] | Cache and age in the cold |
|---|---|---|
| Temperature | 2–23 °CMeasured[leclair2008] | Cache and age in the cold |
| Meat, fat or fish from one animal · Nothing else is added for most preparations[ncceh2009] |
| Animal skin, stomach or a container · Seal skin pouches, the caribou's own skin, or steel basins and pails today[ncceh2009] |
| Starter: spontaneous |
Total time across the recorded steps: 30 days – 2 months
What changes: Meat and fat are packed into a skin pouch or a pail
For caribou, the stomach with fat and meat goes into the body cavity and the skin is tied around the body. Output: packed meat, fat or fish.
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
This entry groups the whole Inuit family of aged foods. Its best-studied member, walrus and seal igunaq, has its own page; others include caribou pavunnaaq, aged seal flippers (ujjaq), aged fish heads and misiraq oil.
A Canadian public health review notes that this ageing does not lower the pH the way true fermentation does, so cold is the main safeguard. It advises against sealed plastic containers and warm, above-ground ageing, and states that storing food at 4 °C or lower in containers that are not airtight prevents growth of C. botulinum. Boiling for 10 minutes or longer destroys the toxin.
Hazards the sources name: Clostridium botulinum type E (aged marine mammal meat); Trichinella nativa (walrus).
Every number is labelled with how it is known. How this atlas is made
The National Collaborating Centre for Environmental Health review records igunaq of walrus, seal, seal flipper, caribou, fish, fish head and bird. Fish-head igunaq was more common in North Baffin and Northern Québec, and bird igunaq in Northern Québec.
