Polar bear (Ursus maritimus) is the largest land carnivore, native to the Arctic sea ice and surrounding coastlines. Its meat has been a traditional food source for Inuit, Inupiat, Yupik, and other Indigenous peoples of the Arctic for thousands of years, forming part of a subsistence diet closely tied to cultural identity and survival in extreme environments.
Polar bear meat is consumed in parts of Canada, Alaska, Greenland, and Russia, but only through regulated Indigenous subsistence hunting. It is not commercially traded or sold. The species is classified as vulnerable due to the loss of Arctic sea ice from climate change.
Polar bear liver is notably dangerous to eat — it contains extremely high concentrations of vitamin A that can cause acute toxicity. This has been known to Arctic peoples for centuries and is well-documented in medical literature.
How it's produced
Polar bears are exclusively wild-hunted under strict regulation. Subsistence hunting is permitted for Indigenous peoples in Canada, Alaska, Greenland, and parts of Russia, with quotas set by wildlife management authorities based on population assessments.
Hunting is conducted using traditional and modern methods, typically during winter months when bears are accessible on sea ice. The meat, fat, and hide are used by the hunting community. Commercial sale of polar bear meat is prohibited under national and international law, including the Convention on International Trade in Endangered Species (CITES). There is no farming of polar bears.
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
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...