In this Masterclass video, Martha Jaw from Kinngait explained how to dry char at home or in the office. Using fresh water from the sea, Martha underscores how the sea water adds extra salty flavour to the dried fish. In this video, the fish was dried for two-and-half day. These masterclasses are part of the Canada-Inuit Nunangat-United Kingdom (CINUK) Research Project called: Inuksiutit: Inuit Food Sovereignty. Our aims are to promote country food and advocate for Inuit food sovereignty.
Produced © Inuksiutit: Inuit Food Sovereignty in Nunavut, 2024