Surviving GREENLAND!! Arctic Food for 4,500 Years!!
Surviving GREENLAND!! Arctic Food for 4,500 Years!!
Notable moments
- 02:49 Sailing for Seal Hunting in Nuuk Fjord
Mark Wiens boards a small open motorboat along with local Inuit hunters to navigate the icy waters surrounding Nuuk. The crew wears heavy thermal suits as they cruise along the fjord scouting the water surface for surfacing seals.
Nuuk Fjord, Greenland - 06:20 Tasting Dried Redfish Hunter Snacks
While waiting on the boat, the hunters share traditional Greenlandic dried snacks including dried redfish, cod, and whale. Mark tries a piece of dried redfish, describing how its initial dry texture turns oily and flavorful as it is chewed.
Nuuk Fjord, Greenland - 10:12 Butchering Fresh Seal on Rocky Shore
After harvesting a seal, the team pulls the boat up to a rocky shore along the fjord to process the animal. The hunter carefully slices through the skin to demonstrate the thick layer of insulating blubber beneath while explaining the traditional uses of seal hide.
Nuuk Fjord, Greenland - 12:05 Eating Raw Seal Blubber and Liver
In accordance with local Inuit hunting customs, the team cuts small portions of fresh raw seal liver and blubber directly from the animal. Mark and the crew eat the raw liver and blubber together on the shore, noting the sweet, nutty flavor of the liver and how the blubber melts in the mouth.
Nuuk Fjord, Greenland - 13:12 Stone-Grilling Seal Meat Over Open Fire
The team constructs a traditional stone hearth using flat granite rocks found on the shore and ignites a fire with dry local vegetation underneath. Slices of fresh seal meat and blubber are laid directly onto the heated stones to sizzle in their own fat over the flames.
Nuuk Fjord, Greenland - 17:16 Panoramic View of Calm Nuuk Fjord
The video showcases smooth aerial and ground shots of the mirror-like fjord waters surrounded by barren rocky islands and distant snowy peaks. The quiet Arctic landscape highlights the remote atmosphere of Greenland's coastal wilderness.
Nuuk Fjord, Greenland - 18:46 Preparing Halibut and Seal Suaasat Soup
In the kitchen at Hotel Hans Egede in Nuuk, Chef Aggu butchers Greenlandic halibut and fresh seal ribs to make Suaasat, Greenland's national dish. He boils potatoes, rice, and onions in large pots of water, adding the seafood and meat along with seal fat and blood to build rich broths.
Hotel Hans Egede, Nuuk, Greenland - 22:15 Tasting Halibut Suaasat Soup
Mark sits in the dining room to try the halibut version of Suaasat soup served with boiled potatoes, rice, and onions. He evaluates the clean, comforting broth plain before sprinkling in curry powder, a popular local addition that adds warmth and spice.
Hotel Hans Egede, Nuuk, Greenland - 25:35 Tasting Seal Suaasat with Blubber Ribs
Chef Aggu presents a bowl of Seal Suaasat alongside a platter of boiled seal ribs with attached blubber. Mark picks up a whole rib, taking a large bite of the rich dark meat and melt-in-your-mouth fat, describing the soup's deep, savory flavor.
Hotel Hans Egede, Nuuk, Greenland - 29:56 Tasting Seared Greenlandic Reindeer Platter
Chef Aggu serves a massive platter featuring seared wild Greenlandic reindeer, crispy layered potato bricks, and a rich brown butter cream sauce. Mark cuts into the tender medium-rare wild venison, enjoying the lean gamey meat paired with the rich gravy.
Hotel Hans Egede, Nuuk, Greenland
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