Best Alaskan Whale Stew Recipes

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ALASKAN WHALE STEW



Alaskan Whale Stew image

For a very large group. From an old local church cookbook. I haven't tried this yet, but I'm sure I will some day.

Provided by MathMom.calif

Categories     Stew

Time P14DT30m

Yield 5000 serving(s)

Number Of Ingredients 7

whale meat, cut into bite-size pieces (from 1 medium-sized whale)
5 tons alaskan potatoes
17 gross ostrich eggs
6 (55 gallon) drums chili peppers
1 ton salt (add to taste)
2 truckloads carrots
1 snowshoe rabbit

Steps:

  • Mix ingredients (except eggs) in an Olympic size pool filled with non-chlorinated water.
  • Heat to boiling.
  • Simmer 2 to 3 weeks, or until tender.
  • If it appears that the stew may not serve the entire group, add snowshoe rabbit. This requires caution, however, as some people dislike hare in their food.

Nutrition Facts : Calories 16.3, Fat 0.2, Cholesterol 0.7, Sodium 3.8, Carbohydrate 3.5, Fiber 0.6, Sugar 2.1, Protein 0.8

ALASKAN STEW



Alaskan Stew image

This dish isn't from Alaska and I don't have any idea why we called it that, we just did. My kids loved this soup and there were very few ways to get them to love vegetables, so I made it often. It's a little bit like Weight Watcher's soup, but with more potatoes. I add the brown sugar to take the acid out of the tomato sauce.

Provided by BabushkaBlue

Categories     Vegetable

Time 1h45m

Yield 10 cups, 4-6 serving(s)

Number Of Ingredients 11

1 lb very lean hamburger
salt
1 (64 ounce) can v-8 vegetable juice
3 tablespoons brown sugar
3 tablespoons ketchup
3 dashes Worcestershire sauce
3 carrots, chopped
10 potatoes, peeled and chopped
1/2 head cabbage, chopped
1/2 teaspoon chili powder
water

Steps:

  • Brown hamburger, add chopped onion and bell pepper.Season with chili powder,salt and black pepper.Add chopped carrots and potatoes and V - 8 vegetable juice. Add ketchup, brown sugar and Worcestershire sauce to taste.Add water as needed.Cook until vegetables are tender and meat is done.

Nutrition Facts : Calories 637.3, Fat 3.7, SaturatedFat 1.3, Cholesterol 16.2, Sodium 1460, Carbohydrate 137.5, Fiber 19.4, Sugar 37.8, Protein 20.9

WHALE STEAK STEW



Whale Steak Stew image

Reproduced from Gene Leone's cookbook. He was Eisenhower's chef and followed the old school methods of Italian cooking.

Provided by Chefro

Categories     European

Time 4h

Yield 6 serving(s)

Number Of Ingredients 18

2 1/2 lbs whale steak
2 large garlic cloves, mashed
8 fresh parsley sprigs, leaves only
1 teaspoon fresh rosemary
1 1/2 lbs potatoes, peeled
1 medium green pepper
3 tablespoons olive oil
1/4 cup butter
2 bay leaves, crumbled
1/4 cup dry red wine
2 carrots, diced
1 celery, with leaves minced
salt and pepper
2 tablespoons tomato paste
1 cup warm water
2 onces salt pork, diced
1 lb onion, diced
1 loaf garlic bread

Steps:

  • Cut steak into 1 inch cubes and soak for 2 hours in water.
  • Drain and dry well.
  • Chop garlic, parsley and rosemary together.
  • Cut potatoes into medium sized pieces.
  • Slice green pepper into thin strips.
  • Combine olive oil, butter and salt pork in a saucepan pan and heat.
  • Add onion and sauté until medium brown.
  • Add whale meat and brown slowly for 10 minutes, stir to brown all sides.
  • Add garlic, parsley, rosemary and bay leaves, stir and cook for 8 minutes.
  • Add wine, cover and cook for 5 minutes.
  • Stir in carrots, celery, potatoes, green pepper, salt and black pepper.
  • Mix the tomato paste with the warm water and stir well into the stew.
  • Cook slowly for about 1.5 hours or until meat is done.
  • Serve on top of garlic bread.

Nutrition Facts : Calories 610.1, Fat 25.8, SaturatedFat 10.1, Cholesterol 169.7, Sodium 257.6, Carbohydrate 31.8, Fiber 5.1, Sugar 6.4, Protein 59.6

ALASKAN BLUE STEW



Alaskan Blue Stew image

I copied this recipe off the wall of Sourdough Sal's restaurant in Soldotna, Alaska in 1980 when I lived nearby. I have not fixed this yet. I don't know enough people to eat it

Provided by Toby Jermain

Categories     Stew

Time P13D

Yield 32767 serving(s)

Number Of Ingredients 13

1 (242000 lb) blue whale meat, boned and skinned
512 cups unbleached flour
olive oil, for sauteing
2092 medium onions, quartered
8242 lbs potatoes, peeled and cut in 1 inch cubes
1365 lbs matanuska cabbage, coarsely chopped
2147 lbs carrots, sliced diagonally
862 lbs celery, sliced diagonally
540 lbs turnips, washed,drained and halved
5742 cloves garlic, minced
25 lbs msg
salt & freshly ground black pepper
water, as needed

Steps:

  • Cut whale in bite size pieces (including blubber).
  • Dust with flour.
  • Brown in hot olive oil in very large skillet.
  • Add vegetables, and saute until translucent.
  • Add water to cover.
  • Add MSG and salt and pepper to taste.
  • Cook over moderate heat until thickened.
  • Reduce heat and simmer until meat is tender, about 6 days.
  • Serve with hot French bread and a green salad.
  • Serves 401,851.

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Whale stew has been a traditional dish in Alaska for centuries, and it remains a popular delicacy in the state. Due to the coastal location of Alaska, whale meat has always been a readily available source of protein for the natives. Over time, the locals have come up with various recipes to cook this lean protein-rich meat. Today, Alaskan whale stew recipes represent the delicious fusion of tradition and modernity.

History of Alaskan Whale Stew Recipes

Whaling has always been an integral part of the indigenous culture and economy of Alaska. Several indigenous communities such as the Inupiaq, Yupik, and Aleuts have been involved in whaling for centuries. Whale meat, skin, and blubber were essential food sources for the locals, and making stew was an excellent way to preserve the meat. Over time, the recipes passed down from generation to generation incorporated new ingredients and cooking techniques that resulted in unique and delicious stews.

Ingredients Used in Alaskan Whale Stew Recipes

Traditionally, whale meat was the primary ingredient in whale stew, but over time, the recipe has evolved to include other ingredients such as potatoes, carrots, onions, and herbs. The Inupiaq people use ice-packed whale meat along with other traditional ingredients to make Nalukataq stew. This stew is made by mixing whale meat with boiled potatoes, carrots, onions, and some added herbs to create a hearty and delicious soup.
Modern variations
Modern variations of the Alaskan whale stew include the use of smoked whale meat, which is available in many grocery stores across the state. Some people also use canned whale meat, which they mix with vegetables like carrots, potatoes, and onions. A few variations also include tomato paste, which gives the stew a rich and tangy flavor.

Preparation Method of Alaskan Whale Stew Recipes

The traditional method of cooking Alaskan whale stew involves slow cooking the ingredients in a large pot over an open fire. The meat and vegetables are cooked until they are tender and flavorful. With modern stoves, the cooking process has become much more accessible, and people can use a slow cooker or pressure cooker to make the stew.
Slow cooker method
To prepare whale stew in a slow cooker, people start by sautéing the onions and garlic in a skillet with some oil. Next, they cut up the whale meat into pieces and mix it with the cooked onions and garlic. After that, they place the meat mixture into the slow cooker and add chopped potatoes, carrots, and any other desired vegetables.
Pressure cooker method
A pressure cooker is a fast and efficient way to cook whale stew. The preparation method is similar to the slow cooker method, with the addition of the pressure cooker. People sauté the onions and garlic in a skillet as before and add the whale meat. Next, they transfer the mixture to the pressure cooker and add vegetables, vegetable stock, and seasoning. The pressure cooker is then set to high pressure and cooked for 40-45 minutes.

Conclusion

Alaskan whale stew recipes represent a unique and delicious dish that reflects the state's traditional cuisine. As the world changes, the recipe has evolved to incorporate modern ingredients and new cooking techniques, ensuring it remains a popular culinary treat among the people of Alaska. Whaling is a controversial practice, but for the people of Alaska, it is an essential part of their culture, and whale stew remains a testament to their culinary heritage.

Making Alaskan Whale Stew Recipes

The traditional Alaskan whale stew is a hearty and delicious meal that has been a staple in the Alaskan diet for centuries. It is one of the most popular delicacies in the region and has historical significance to the indigenous people of Alaska. The stew is made using a variety of ingredients that include whale meat, potatoes, onions, and carrots. However, it is the process of making the stew that makes it unique.
1. Choose the right cut of whale meat
When it comes to making Alaskan whale stew, choosing the right cut of whale meat is essential. Ideally, the meat should be taken from the whale’s neck or back as it is more tender and flavorful than other parts of the whale. While the meat can be sourced from a range of whales, the most commonly used whale species in Alaskan cuisine are beluga, bowhead, and gray whales.
2. Soak the whale meat in water
Before cooking the whale meat, it is essential to soak it in water for several hours. This is because the meat contains a lot of blood, which can make it tough and gamey if not properly drained. Soaking the meat in water helps to remove excess blood from the meat and make it tender.
3. Add flavor with aromatics
Aromatics are a critical component of Alaskan whale stew recipes as they add depth and flavor to the dish. Onions, carrots, and celery are some of the most commonly used aromatics. However, to make the stew even more flavorful, you can also add garlic, bay leaves, thyme, and other herbs and spices. The key is to experiment and find the combination of aromatics that works best for you.
4. Use a slow-cooking method
Alaskan whale stew is best cooked using a slow-cooking method. This is because the meat is tough and needs time to become tender. Slow cooking allows the flavors of the meat and aromatics to meld together and create a delicious and hearty stew. You can use a crockpot or a Dutch oven to cook the stew, but make sure to cook it on low heat for several hours.
5. Serve the stew with the right accompaniments
The right accompaniments can make all the difference when it comes to serving Alaskan whale stew. Traditionally, the stew is served with potatoes, bread, and pickled vegetables. However, you can also serve it with rice, noodles, or other grains, depending on your preferences.
6. Don’t overcook the whale meat
While slow cooking is recommended when making Alaskan whale stew, it is important not to overcook the whale meat. Overcooking can make the meat tough and chewy, which can detract from the overall flavor and texture of the stew. Instead, aim to cook the meat until it is just tender and juicy.
7. Season the stew to taste
Finally, seasoning is an important factor when making Alaskan whale stew. While many recipes call for a range of herbs and spices, it is important to season the stew to taste. This means seasoning it with salt and pepper as well as any other seasonings that you prefer. Remember, the stew should have a depth of flavor that reflects your tastes and preferences.

Conclusion: Enjoying Alaskan Whale Stew Recipes

Making Alaskan whale stew is not for the faint of heart, but it is a dish that is well worth the effort. With the right ingredients, cooking techniques, and accompaniments, you can create a delicious and hearty meal that is a true taste of the Alaskan wilderness. So gather your ingredients and get cooking – you’re sure to love this unique and flavorful stew!

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