Inuit cuisine

species of plant

species of plant

300px|thumb|Whale blubber Blubber is a thick layer of vascularized adipose tissue under the skin of all cetaceans, pinnipeds, penguins, sirenians, and polar bears. It was present in many marine reptiles, such as ichthyosaurs and plesiosaurs.

thumb|Sliced and prepared muktuk

thumb|300px|Prepared stroganina on a table thumb|Whittling off stroganina with a Yakutian knife

Athabaskan dessert

Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks (Alle alle), a type of seabird, fermented in a [[Pinniped|seal

flesh of whales used for consumption by humans or other animals

species of echinoderm

thumb|Sharing of Igunaq among Inuit families. Igunaq ( ), also Kopalhen (, IPA [kopaɬɣən]) is an Early Paleo-Eskimo, autolysis-based method of preparing and preserving meat, particularly walrus and other marine mammals, caribou and birds, as part of the Inuit cuisine, Chukchi cuisine, Yamal cuisine, and the Evenki diets.

culinary traditions of Greenland

flesh from seals

common name for the three closely related plant species

culinary traditions of the Inuit

fish cured by fermentation to reduce spoilage

indigenous North American bread