The beluga whale (Delphinapterus leucas) is a toothed whale found throughout Arctic and sub-Arctic waters. Recognisable by its white skin and bulbous forehead, it is one of the smaller whale species, typically reaching 3–5 metres in length.
Beluga whale is a traditional food of significant cultural and nutritional importance to Inuit, Inupiat, and other Indigenous peoples of the Arctic. Virtually every part of the animal is used: the skin and blubber (known as muktuk) are eaten raw, frozen, or cooked; the meat is dried or fermented; and organs including the liver and eyes are consumed. These foods have sustained Arctic communities for thousands of years in an environment where plant-based foods are scarce.
Beluga whale harvest is legally restricted to Indigenous subsistence hunting in Canada and Alaska, managed through community quotas. It is not commercially traded and is not available outside these traditional food systems.
How it's produced
Beluga whales are hunted exclusively by Indigenous communities under regulated subsistence harvests. Hunting typically takes place during seasonal migrations when belugas move through nearshore waters or into river estuaries. Traditional methods include harpoons and nets, though modern hunts use rifles.
The harvest is governed by community-based management plans and government quotas that aim to maintain sustainable populations. After a whale is taken, butchering and distribution follow cultural protocols, with shares divided among community members. The meat, blubber, and organs are preserved through freezing, drying, or fermentation — methods suited to the Arctic environment.
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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