I would like to introduce you to Kiviak, a traditional winter foodstuff consumed by Greenlandic Inuits. It’s made from a seal carcass stuffed with fermented birds.
Kiviak is relatively simply to make. First, collect approximately 400 Auks. Then, stuff them-beaks, feathers, feet, and all-into the hollowed-out body cavity of a seal, Tauntaun-style. Next, press out as much air as possible from the carcass and seal it with seal grease to prevent spoilage. Finally cover the meat bag with a large rock pile for approximately 3-18 months. During this time, the Auks ferment within the seal until they can be eaten-raw. Thanks to a layer of fat within the seal sack, the Auks soften while they ferment allowing every part of the bird-save feathers-to be consumed.
If you are into traditional Greenland kayaking it’s time to step it up a notch and make sure Kiviak is on the menu at the next Greenland paddling symposium.
Image Credit: Inga Sørensen