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

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