Table 1 Mean (SD) and median portion sizes (g) of traditional meats, poultry, fish and soups/stews consumed by Inuit adults in three remote communities in Nunavut, Canada

Traditional meats/poultry

Bone marrow, any

31.3

Caribou, aged

2.4

Caribou fat, hard

38.4

Caribou, boiled, baked or roast

82

Caribou, dried

60.2

Caribou, fried, not incl. stir fry

55.9

Caribou, raw

66.4

Caribou, stir fried

34.1

Goose, baked, boiled or roasted

19.4

Heart or kidney, any

24.6

Liver, any, not incl. seal

12.3

Muktuk

48.3

Muskox, boiled

10

Muskox, fried

5.7

Muskox, fat

3.3

Polar bear, boiled

6.2

Ptarmigan

4.3

Seal, cooked

37.9

Seal fat, fermented or fresh, hard

12.3

Seal fat, fermented, liquid

4.3

Seal liver

24.6

Seal, raw, not incl. liver

12.3

Stomach or intestine, any

12.3

Traditional fish

Char, smoked

14.7

Char, boiled

53.1

Char, dried

60.7

Char, raw

63

Fish head, large

9

Fish head, medium

21.8

Fish head, small

7.6

Fish, baked

28

Fish, battered and/or fried

42.7

Trout, baked or broiled

15.2

Trout, dried

21.8

Trout, raw

13.7

White fish, dried

7.1

White fish, raw

7.1

Soups/stews

Beef stew, homemade or canned

41.7

Caribou soup or stew

75.8

Char or clam chowder or any fish soup

34.6

Mushroom or vegetable soup

49.3

Soup, any, with beef, ham, chicken, duck, goose

53.6