Kiviak

01 / ABOUT THE DISH

About the dish

Kiviak is a bizarre Inuit delicacy originating from Greenland. It consists of numerous dead auk birds that are stuffed into a dead seal, and the combination is then left to ferment under a rock, usually for around three months. The seal needs to be packed tightly, so around 400 or 500 auk birds are used, including the feet, beaks, and feathers. The dish was originally prepared to ensure easily-accessible food during the harsh winter months, and nowadays it's especially popular during the Christmas season. The seal fat repels flies, while large rocks are used to keep the air out to prevent the dish from going bad. Various oils are often applied to the seal skin in order to prevent a maggot infestation of the carcass. In August 2013, a few people died from eating kiviak made from eider instead of auk, and because eider doesn't ferment as nicely as auk, they got botulism. And if you're wondering about how is this dish consumed, we have the answers – the birds become tenderized during the fermentation process, so they can be eaten raw – the heads are bitten off, and the juices are then sucked out of the auk. The feathers are torn off, and the now-pungent birds are cleaned and washed before consumption. Even though it might look disgusting and unappetizing, the natives claim that the flavors are reminiscent of licorice or extra-mature cheeses. And what's more important, the best part of kiviak is said to be the heart.