What is a kiviak?

Kiviak is a bowl of fermented birds similar to rastis prepared by Inuit people in northern Greenland. The practice, which has developed for several centuries as an indigenous Inuit custom, involves filling birds similar to seagulls inside the sealing skin for a long fermentation process underground. After several months, tights open and the birds are deprived of skin and feathers before the meat rich in vitamins, organs and even bones consume raw.

Because the Inuit culture is based on an artistic climate where the soil cannot grow vegetables and grains, the diet requires that most of the necessary nutrients come from meat. This results in eating many fish, seals and other animals that provide abundant proteins and hopefully sufficiently vitamins, minerals and carbohydrates needed to survive. Since the kiiviak takes about two thirds of the year for proper fermentation, the food is prepared in spring so it can be dug if it is needed for food in the middle of winter, often like a special delicacy nand holidays.

birds used inuits to prepare kiviaca are called auks. This type of bird resembles seagull, only smaller, and is easily found flocks to hide pieces. They are then pulled out of the sky by a loop to the pole or just shot. When several hundred birds are collected, several hundred birds are wrapped around a pile of birds and then fastened into a fermentation case.

Kiviak is stored underground for about seven months. It is located under a large rock with a seam upwards. This allows gases to escape the crack. There are smaller rocks and snow on the top of the stone. During this time, the birds slowly rot and become fermented soup of meat and bones. They are ready to eat at the moment.

fermented birds are regularly consumed with or without skin. After towing the tissue and removing feathers, the rest of the bird is usually consumed raw-mass, bones, head and even internal organs rich in nutrients. The taste is allegedly similar to pungent smelly cheese.