Akutaq
Quick Bite
Akutaq (pronounced “a-goo-duk”) is a traditional Alaskan dish made by whipping fat with berries.
History
Akutaq originated among Alaska Native peoples as a high-energy food in Arctic conditions. Traditionally made with animal fat, fish, or meat mixed with berries, it was whipped by hand until fluffy. Modern versions often use shortening, sugar, and berries instead.
Fun Facts
Sometimes made with reindeer fat, seal oil, or fish.
A celebratory and survival food.
The word ‘akutaq’ means ‘mix it together’ in Yup’ik.
Today, most people eat a sweetened, berry-based version.
Where to Try
Alaska Native communities and cultural gatherings.
Also Known As
Eskimo Ice Cream
Recipe
Each family makes akutaq a little differently. This is how one family makes our akutaq. There isn’t an official recipe because they make it the way they were taught and pass it down to their kids that way.
Ingredients
Fish (white fish, pike, or any kind of salmon) 3 to 4 pounds
Crisco/lard
Vegetable oil
Sugar
Berries (blueberries, salmonberries, cranberries, etc.) 1/2 gallon to a gallon.
Preparation & Cooking Instructions
Gut the fish. You can throw away the head, tail, and guts from the fish.
Chop the fish into four to five pieces (depending on the fish size). If you bought from the store, that’s fine.
Place the fish into a large or medium size pot and fill the pot with water so it covers the fish.
Bring the water to a boil.
Let simmer for about 20 minutes or until it’s done.
Cool in the pot so the flavor remains in the fish.
Once the fish is cool use a large bowl to put the fish in after you clean it by taking off the skin, taking out the bones, and squeezing out all the water from the fish with your hands.
After you do that to the whole fish, break up the squeezed fish.
Look for bones that got left behind, and take them out if you found some.
By the time your done with that, the fish should be all crumbled up.
Take at least two large scoops of Crisco with your hand and add it to the fish. Stir it up with your hand for at least three to five minutes, or until the fish is mixed well with the Crisco. Add more Crisco as needed.
Take the vegetable oil and pour in about a cup. You don’t need to measure (estimate). Stir it up until it’s almost creamy.
Whip it up with your hand until it gets fluffy. Add more oil as needed.
Pour at least a cup of sugar into the mixture (estimate) and stir until the sugar dissolves.
Add about another cup of sugar to the mixture and stir until the sugar dissolves.
Add more sugar if it tastes like it needs more.
Add plenty of berries to the mixture and mix in. The akutaq should have a lot of berries in it, but not too much.
The akutaq is ready to eat. Always keep it refrigerated.
