A Bowhead Whale which is most often used in muktuk
Muktuk is most often made from the skin and blubber of the Bowhead Whale, although the beluga and the narwhal are also used. Usually eaten raw, it is today occasionally finely diced, breaded, deep fried, and served with soy sauce. It is also sometimes pickled. When chewed raw, the blubber becomes oily, with a nutty taste; if not diced, or at least serrated, the skin is more than a bit rubbery.
Elders sharing maktaaq, 2002
A group of people eating muktuk, 1997
Muktuk has been found to be a good source of vitamin C, the epidermis containing up to 38 mg per 100 grams (3.5 oz). Blubber is also a source of vitamin D. Unfortunately, blubber also contains PCBs, carcinogens that damage human nervous, immune and reproductive systems, that originate from natural and potentially industrial sources and are concentrated in the marine food web.
^Fediuk, K.; Hidiroglou, N.; Madère, R.; Kuhnlein, H. V. (2002). "Vitamin C in Inuit Traditional Food and Women's Diets". Journal of Food Composition and Analysis15 (3): 221. doi:10.1006/jfca.2002.1053.edit
^Kuhnlein, H. V.; Barthet, V.; Farren, A.; Falahi, E.; Leggee, D.; Receveur, O.; Berti, P. (2006). "Vitamins A, D, and E in Canadian Arctic traditional food and adult diets". Journal of Food Composition and Analysis19 (6–7): 495. doi:10.1016/j.jfca.2005.02.007.edit