Culture / Society

“Once we throw it in the water, the fish go crazy because they think it’s sperm" – All the dirty details of Greenlandic cooking

By Lars Roest-Madsen

Local fisherman Ove Villadsen hauling in a load of ammassat fish. Photo: Chris Opander Tonnesen

In Greenland, delicacies are plucked from the land and the sea to create a culinary tapestry as enticing as the landscape itself. Faroese chef Poul Andrias Ziska – of the two Michelin-starred Koks – welcomes us to the place he currently calls home and demonstrates how he’s turning Greenland’s natural goods into world-renowned fine dining