The bearded seal (Erignathus barbatus) is a large, solitary seal found in shallow Arctic and sub-Arctic waters across the circumpolar north. It is named for its prominent whiskers, which it uses to find shellfish, crabs, and other bottom-dwelling prey on the sea floor.
Bearded seal has been a critical food source for Inuit, Yupik, and other Indigenous Arctic peoples for thousands of years. Both the meat and blubber are consumed — the blubber is eaten raw, rendered into oil, or used in traditional preparations. The hide is also highly valued for its thickness and durability, traditionally used for boat covers and rope.
Bearded seal is not commercially available outside of Indigenous subsistence communities. It is a culturally significant food, deeply tied to Arctic hunting traditions and seasonal cycles.
How it's produced
Bearded seals are hunted by Indigenous communities in Alaska, northern Canada, Greenland, and parts of Scandinavia and Russia as part of traditional subsistence practices. Hunters typically pursue them from boats or at the ice edge during spring and summer, when the seals haul out onto ice floes.
The animal is butchered on site or brought back to the community for processing. Meat, blubber, and organs are divided and shared according to cultural protocols. Some portions are eaten fresh, while others are dried, fermented, or frozen for storage. This is not a commercial fishery — harvest is governed by Indigenous rights, co-management agreements, and international marine mammal protections.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for other red meat, not measured for this item yet. Sources & methods →
What comes from this
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