Dried halibut and whale jerky: how a traditional Inuit diet fuelled an epic kayak adventure

For a period of two months last year, a typical day for chef Mike Keen would see him skipping breakfast and lunch in favour of snacks such as dried capelin (a small bait fish), dried halibut, jerky-like dried whale and a local Greenlandic whale skin and blubber treat called mattak. Mike Keen eats fermented seal blood in Sermilik fjord, east Greenland. Photograph: Mike Keen In the evening he would dine on seal or whale stew, essentially just boiled meat in water, while camping on rocky islands. He might also add seabirds’ eggs and perhaps fish, walrus, reindeer, fish roe and

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