Greenland's regional cuisine is heavily influenced by the conditions in which its locals live. Although the name implies that the country is green much of the year, this is actually not the case - it's neighbor, Iceland, is far more green than Greenland ever is year-round, as this country's proximity to the Arctic Circle makes it very much a winter wonderland most of the time. With agriculture being out of the question for most who live there, for centuries, locals have taken to the sea for their survival. It's because of this that Greenlandic food has a unique, yet very local flavor (literally), that pays tribute to its seaworthy origins and history.
These traditional dishes might not be what many think of when they think of an Arctic country, but it's how people have survived for centuries. There are strict guidelines in place for fishing in Greenland including the harvest of sea animals for valuable protein, which also separates this country from most. Whereas it would be a delicacy in other countries, it's simply survival in Greenland.
Whale Meat
Also known as Arfeq nikkui, whale meat has been part of Greenlandic culture for some time now. Whales, in general, are a huge part of Greenland's native history and over time, the methods of preparing and cooking it have changed drastically.
Visitors can still find whale prepared in traditional methods, however, one of which is similar to jerky - whale is dried in order to preserve it, making it easy to eat on the go throughout the day. It's packed with protein and serves as fuel for frigid workdays, and it can also be smoked or cured. Whale can even be eaten raw although preserving it will ensure that the meat makes it through the chilly Greenland winters.
Seal
Rather than thinking of seals in the sense that they're cute and incredibly intelligent, it must be recognized that in Greenland, the food options are slim - therefore, whatever can be food, will be food.
Seal is also called puisi, and is used in soups such as Suaasat, where seal (or another seafood) is used with onions, barley or rice, and has a strong, gamey flavor. All of the seal is used when it comes to harvesting, and while the meat is valuable as a food source, the skin is dried and used as traditional clothing to protect against the harsh winds and cold.
Narwhal Blubber
Blubber is a valuable source of vitamins such as vitamin C, all of which are absolutely crucial to survival. The healthy fats found in blubber also bring with them helpful properties and it's eaten as a Greenlandic delicacy.
Narwhal blubber, in particular, has a unique texture - it's crunchy with a layer of cartilage in between and is eaten simply with soy sauce or just salt. The pieces are cut up so that they're bite-sized and are a great source of both oil and fat during the winter months.
Dried Cod
Many Nordic countries favor cod as it's in high supply in the Arctic waters, so it's no surprise that it's just as common in a country such as Greenland. More often than not, cod will be smoked or filleted for cooking, but the most common preservation method, by far, is to dry the fish.
This is a surefire way to preserve the meat so that it lasts for much longer than it would if kept fresh, and it can be eaten as-is or used in other dishes such as soups or stews. Since cod fishing does take place during the summer months, drying the fish ensures there will be plenty to go around once the winter weather starts rolling in.
Musk Ox
Also known as umimmak, this ox is the largest land-dwelling animal in Greenland. With one ox weighing just 200 pounds short of a ton, the entire animal is used from its fur - which is used for coats and clothing - to its meat, which is cooked in anything from soup to served as steak.
It's also used as a delicacy for ox tartare, which can be found in higher-end Greenland restaurants. The meat itself is tender and can be eaten rare, as is evident by the tartare and is well-loved by locals.
Lumpfish Roe
Lumpfish might not be something a visitor relishes trying while in Greeland but there's no denying that the roe from this fish is truly something else.
This fish is abundantly popular as one of the most well-known fish dishes in the region, and its roe is usually served as an appetizer. It's common to see in restaurants and the roe is easily recognizable due to its large eggs (which are much larger than other popular types of roe), and it's absolutely delicious.