Meat
Tongue
Reindeer tongue is silky after long simmering and peeling—mild fine slices for cold plates, tacos or warm sauces. Cook tender in aromatics, peel while warm, slice thin. A classic thrift luxury in Sámi, Nordic and Arctic cookery.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 19.4 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 88.6 mg
- Sodium 61.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.6 g
- Water 57.2 g
- Energy 234 kcal
- Water 57.2 g
- Protein 20.6 g
- Fat 19.4 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.66 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 465 mg
- Major Minerals 463 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 88.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.66 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.4 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Tongue is a fatty muscle with rich collagen when slow-cooked.
History
Nordic fine dining showcased rare reindeer cuts with foraged berries; tongue of reindeer took a named place in that kitchen trade.
Nordic trade moved reindeer meat and hides south from herding regions. Cooks treated tongue of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, tongue was portioned and sold ready for the pan. Nordic fine dining showcased rare reindeer cuts with foraged berries.