kiviak

Kiviak is a traditional Inuit dish from Greenland. It is made from a whole auk, a small seabird, that is stuffed inside a seal carcass. The seal is then sewn shut, and the entire package is buried under rocks to ferment for several months. Once fermentation is complete, the auk birds are removed and eaten. The process of fermentation breaks down the meat, making it edible for the Inuit people in times when other food sources might be scarce. The taste of kiviak is often described as strong and pungent, with a texture that is soft and somewhat jelly-like. It is an acquired taste and not widely consumed by outsiders. The practice of making kiviak is a testament to the resourcefulness of Inuit culture in adapting to harsh Arctic environments. Historically, it has been an important source of nutrients and calories. The specific duration of fermentation and the handling of the ingredients are crucial for safety and palatability.