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In Northern cultures food is shared. When a whale is killed the community enjoys a bounty of healthy food from a single animal. Beluga meat, blubber and skin are prepared and eaten in many ways. Aging food is a traditional practice used to develop a desirable flavor. In the past, whale skin was used to cover boats and the oil from whale blubber was used for fueling lamps.

What do we know about beluga?

Beluga skin, meat, and blubber are eaten raw, aged, dried, cooked or boiled in soups and stews. Many people like the skin - maktaaq or muktuk - best. The skin can be eaten raw, aged or cooked and is also a favourite, as are the cartilage and bones near the flipper. A large beluga can provide up to 44 pounds of meat, 110 pounds of maktaaq and 66 gallons of oil.

Nutrients in beluga

• Reference Serving Sizes are from Canada’s Food Guide (dried = 35g, cooked = 75g, raw = 90g).
• The Recommended Dietary Allowance (RDA) amounts are based on the needs of a 14 – 18 year old girl.
• Excellent, good and fair sources of nutrients have been standardized for any type of food source.

Did you know?

• Except for the blubber, beluga is an excellent source of protein. Protein keeps us healthy by building and repairing muscles, skin and blood.
• Dried beluga meat is an excellent source of iron, providing all of the iron we need in one day from one serving. Iron helps make healthy blood that flows through our bodies, giving us energy to be active and grow strong. Healthy blood keeps us from getting tired.
• Beluga liver, skin and blubber are excellent sources of vitamin A. One serving provides more than seven times the amount our bodies need. Vitamin A keeps our skin, bones and eyes healthy.
• We can get important amounts of vitamins A, C, B and protein from the skin of maktaaq.

Prepare Foods Safely

• Botulism is a type of food poisoning. If food has botulism germs and is stored at warm temperatures in a container without air, these germs can grow into poison.
• To prevent botulism poisoning, beluga should be aged in a very cool place. Store it in containers which allow air in. If the meat is being aged in oil, stir it often to let the meat contact the air.
• When preparing aged meat, follow the traditional ways to avoid poisoning from botulism. 
• Botulism can make people very sick and can cause death in some cases. Botulism is not what creates the desirable flavor of aged food. Botulism bacteria produces no flavor or smell, so meat can be poisoned and you would not be able to tell.
• If you need more information, contact local elders, the local Hunters and Trappers Association or the Health Centre.

Healthy Eating

Prepare foods in traditional ways to avoid too much added sugar, fat and salt. 

Hunting and fishing for a healthy lifestyle

Getting out on the land is part of our northern way of life. It is great to be active. Hunting, fishing, gathering, and eating traditional foods helps keep us healthy.

Contaminants

Mercury and other contaminants may be a concern when consuming certain traditional foods in specified regions. 

• Environmental Contaminants

• Contaminants Overview

For more information contact:

• Community Health Representatives
• Registered Dietitians
• Band Office and Local Elders
• Territorial Nutritionist, Department of Health and Social Services