Introduction
Kiviak is one of the most unique and traditional dishes of the Inuit people in Greenland. This delicacy is made by fermenting whole auks, small seabirds, in a sealskin for several months. The process of making Kiviak is labor-intensive and requires specific conditions, but the result is a pungent, soft, and flavorful food that has sustained Inuit communities during long, harsh winters. While Kiviak is not commonly prepared outside of Greenland due to its specialized ingredients and preparation methods, it remains a fascinating aspect of Inuit culture and cuisine.
Ingredients
- 300-500 auks (small seabirds, typically dovekies)
- 1 large seal (for the skin)
- Coarse sea salt (optional, though traditional methods do not use it)
Instructions
- Preparing the Seal Skin: The first step is to prepare the seal skin. The seal should be freshly hunted, and its skin must be carefully removed, leaving it intact with minimal cuts. The skin acts as the container for the fermentation process, so it must be sturdy and free from holes.
- Cleaning the Auks: Gather the auks, which are traditionally hunted in large numbers during their migration. The birds are usually not cleaned or gutted before being placed into the seal skin, as the entire bird ferments.
- Filling the Seal Skin: Stuff the seal skin with the auks, ensuring they are packed tightly to minimize air pockets. The seal skin is then sewn shut using strong, natural fibers, ensuring it is airtight.
- Sealing the Seal Skin: After the seal skin is filled and sewn, it should be covered with large stones to press out any remaining air. The stones also help to compact the birds further, aiding in the fermentation process.
- Fermentation: The sealed and weighted seal skin is buried under a pile of rocks or placed in a cool, dry place for several months (typically 3 to 18 months). The specific duration depends on the desired level of fermentation and the climate conditions.
- Serving: After the fermentation period, the seal skin is opened, and the fermented birds are extracted. The meat is typically eaten raw, often with the feathers removed by hand. The flavor is strong, tangy, and pungent, similar to aged cheese.
Cooking Tips
- Climate Considerations: The success of Kiviak relies heavily on the climate. It must be cold enough to prevent spoilage but not so cold that the fermentation process stops.
- Seal Skin Quality: The seal skin should be fresh and free from any holes or tears to ensure the fermentation process is successful.
- Fermentation Period: The longer the fermentation period, the stronger the flavor. Traditional methods typically allow for at least six months of fermentation.
FAQs About Kiviak
- What is Kiviak?
Kiviak is a traditional Inuit dish made by fermenting whole auks (seabirds) in a seal skin for several months. - How long does it take to make Kiviak?
The fermentation process typically takes between 3 to 18 months, depending on the desired flavor and climate conditions. - What does Kiviak taste like?
Kiviak has a strong, tangy, and pungent flavor, similar to aged cheese or fermented fish. - Is Kiviak safe to eat?
Yes, when prepared correctly, Kiviak is safe to eat. The fermentation process preserves the birds and prevents spoilage. - Why are the auks not cleaned before fermenting?
Traditional methods leave the birds intact, as the entire bird ferments within the seal skin, contributing to the dish’s unique flavor. - Can Kiviak be made with other birds or animals?
Kiviak is traditionally made with auks, but similar methods could be applied to other small birds, though this is not common. - Where is Kiviak typically made?
Kiviak is traditionally made in Greenland and some Inuit communities in the Arctic, where the necessary ingredients and conditions are available. - How is Kiviak served?
Kiviak is usually eaten raw, with the feathers removed by hand. It is often served at special occasions or celebrations. - What are the risks of making Kiviak?
The primary risk is spoilage if the seal skin is not sealed properly or if the climate is too warm, leading to potential foodborne illness. - Can Kiviak be stored after fermentation?
Yes, Kiviak can be stored for some time after fermentation, typically in a cool, dry place, but it is usually consumed shortly after the seal skin is opened.
Conclusion
Kiviak is more than just a dish; it is a reflection of the ingenuity and resourcefulness of the Inuit people, who have adapted to their harsh environment with creativity and tradition. While the process of making Kiviak may seem unusual or even daunting to outsiders, it is a revered part of Greenlandic culture. For those adventurous enough to try it, Kiviak offers a unique and powerful taste of the Arctic, connecting them to centuries of Inuit heritage.