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. Each family may make akutaq a little differently, passing down their own method through teaching and tradition rather than through one official recipe.

Fun Facts

• Akutaq is sometimes made with reindeer fat, seal oil, or fish.
• It has been both a celebratory food and a survival food.
• The word “akutaq” means “mix it together” in Yup’ik.
• Today, many people eat a sweetened, berry-based version.

Where to Try

Alaska Native communities and cultural gatherings Akutaq is most closely tied to community, family, and cultural settings rather than standard restaurant menus.

Also Known As

Eskimo Ice Cream A common nickname, though Akutaq is the traditional Yup’ik name.

Recipe

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Akutaq Family-style recipe Prep: 45 minutes Cook: About 20 minutes Difficulty: Medium Style: Alaska Native Traditional

Family recipe note: Each family makes akutaq a little differently. This version reflects one family’s method. There isn’t one official recipe because it is often made the way people were taught and then passed down to their children.

Ingredients

• 3–4 pounds fish, such as white fish, pike, or any kind of salmon
• Crisco or lard
• Vegetable oil
• Sugar
• ½ gallon to 1 gallon berries, such as blueberries, salmonberries, or cranberries

Instructions

1. Gut the fish. You can throw away the head, tail, and guts from the fish.
2. Chop the fish into four to five pieces, depending on the fish size. Store-bought fish can also be used.
3. Place the fish into a large or medium-size pot and fill the pot with water so it covers the fish.
4. Bring the water to a boil.
5. Let simmer for about 20 minutes, or until the fish is done.
6. Cool the fish in the pot so the flavor remains in the fish.
7. Once the fish is cool, use a large bowl to hold the fish after cleaning it. Remove the skin, take out the bones, and squeeze all the water from the fish with your hands.
8. After doing that to the whole fish, break up the squeezed fish.
9. Look for any bones that may have been left behind and remove them.
10. By the time you are done, the fish should be all crumbled up.
11. Take at least two large scoops of Crisco or lard with your hand and add it to the fish.
12. Stir it by hand for at least 3–5 minutes, or until the fish is mixed well with the Crisco. Add more Crisco as needed.
13. Pour in about 1 cup vegetable oil. You do not need to measure exactly; estimate.
14. Stir until the mixture is almost creamy.
15. Whip it by hand until it gets fluffy. Add more oil as needed.
16. Pour in at least 1 cup sugar and stir until the sugar dissolves.
17. Add about another cup of sugar and stir until the sugar dissolves.
18. Add more sugar if it tastes like it needs more.
19. Add plenty of berries to the mixture and mix them in. The akutaq should have a lot of berries in it, but not too much.
20. The akutaq is ready to eat. Always keep it refrigerated.

Cultural note: Akutaq is a traditional Alaska Native food with many family and regional variations. This page presents one family-style version and should be understood as part of a living food tradition.

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