Nov 21, 2018 · A traditional dish eaten in Greenland by inuits during the winter period, particularly over Christmas, Kiviak consists of hundreds of dead auk birds stuffed into a dead seal and left to ferment under a rock for around three months.

For those who grew up eating it, Kiviak is more than food—it’s fuel, tradition, and family pride. Some compare the taste to strong cheese, fermented sausage, or even smoked meat with a sour kick.

Kiviak carries the same risk. According to wikipedia "In August 2013 several people died in Siorapaluk from eating kiviak that was made from eider rather than auk. Eider does not ferment as well as auk, and gave those that ate it botulism.[4]"

Dec 3, 2023 · Once prepped, the proper way to eat a fermented auk is similar to how you eat a crawfish -– bite the head off and suck down the juice inside. The bird meat is then eaten as-is, including the guts, and there are many who find the heart to be the very best part.

4 days ago · Discover what Kiviak really tastes like and how it's eaten in Greenland. Learn about its unique preparation, cultural roots, safety facts, and why this fermented bird dish is unlike anything else on Earth.

Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks (Alle alle), a type of seabird, fermented in a seal skin. Making kiviak has traditionally been a community effort in Inughuit culture. [ 1 ]

Kiviak (also called kiviaq) is the name of a Greenlandic Inuit dish which consists of up to 500 small seagull/auk birds fermented whole within a suture-closed freshly disemboweled seal. Oils are applied to the skin to prevent infestation by maggots.

May 16, 2024 · Kiviak is a dish of fermented seagull-like birds prepared by Inuit people in Northern Greenland. The practice, which evolved over several centuries as an indigenous Inuit custom, involves stuffing seagull-like birds inside a seal skin for a …

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.

Nov 7, 2024 · The Experience of Eating Kiviak: An Acquired Taste. For many, the thought of eating raw, fermented birds complete with feathers and bones is daunting. However, among the Inuit, Kiviak is a revered delicacy, with a flavor profile described as rich, gamey, and deeply umami, even extra-mature cheese.