📝 About This Recipe
An ancient Greenlandic delicacy, Kiviak is a masterpiece of traditional preservation where hundreds of little auks are fermented within a seal skin. This dish represents the ingenuity of Inuit culture, transforming seasonal abundance into a nutrient-rich winter staple with a flavor profile reminiscent of the sharpest, most pungent blue cheeses. Perfect for celebrations and weddings, it is a true testament to the art of natural fermentation in sub-zero climates.
🥗 Ingredients
The Core Components
- 400-500 birds Little Auks (Alle alle) (whole, feathers intact, freshly caught)
- 1 large piece Ringed Seal Skin (freshly harvested with a thick layer of blubber attached)
- 2 kg Seal Blubber (extra for sealing the seams)
Preservation Materials
- 5-6 meters Dried Sinew or Heavy Twine (for sewing the skin shut)
- 500 ml Rendered Seal Oil (to coat the exterior and repel flies)
- 10-15 pieces Heavy Flat Stones (for pressing and protection)
- 1 piece Large Flat Base Rock (to serve as a clean foundation)
Traditional Accompaniments
- 2 loaves Dark Sourdough Rye Bread (sliced thin)
- 2 kg Arctic Potatoes (boiled in salt water)
- 250 grams Unsalted Butter (at room temperature)
- 2 cups Fresh Crowberries (for a tart contrast)
👨🍳 Instructions
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1
Begin by harvesting the little auks during the summer nesting season. It is vital to let the birds cool completely in the shade before packing; if they are warm, they will spoil rather than ferment.
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2
Prepare the seal skin by removing the meat but leaving a significant layer of blubber (about 1-2 inches) attached to the inside of the hide. This fat is essential for the fermentation process.
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3
Stuff the whole birds—feathers, beaks, and feet included—into the seal skin. Pack them as tightly as possible to minimize the amount of air inside the skin.
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4
Once the skin is nearly full, walk on the skin or use a heavy board to press down firmly, forcing out any remaining air pockets. This creates the anaerobic environment required for safe fermentation.
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5
Using the dried sinew or heavy twine, sew the opening of the seal skin shut with a tight, waterproof stitch, similar to a baseball stitch.
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6
Generously coat the stitched seam and any thin spots in the skin with rendered seal oil or extra blubber to create an airtight seal and deter flies.
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7
Select a dry, shaded location out of direct sunlight. Place the stuffed skin on a large, flat base rock.
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8
Pile heavy stones on top of the seal skin. The weight should be significant (at least 50-100kg) to keep the birds compressed and to protect the cache from predators like foxes or polar bears.
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9
Allow the Kiviak to ferment undisturbed for 3 to 12 months. The colder the climate, the longer the fermentation process will take to develop the desired pungency.
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10
When ready to harvest (usually during the winter solstice or for a wedding), remove the stones and carefully cut open the seal skin.
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11
Pull out a bird and peel back the skin and feathers. The meat should be dark, moist, and have a texture similar to soft cheese or pate.
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12
To eat, traditionally one bites off the head and sucks out the fermented juices first, then peels the skin to consume the meat inside.
💡 Chef's Tips
Always ensure the birds are completely cold before stuffing to prevent the growth of harmful bacteria. Check the seal skin periodically to ensure no tears have occurred and that the stones remain securely in place. If you are a beginner, aim for a 5-6 month fermentation; 12 months produces a very intense flavor that may be overwhelming for first-timers. Serve the meat immediately after opening the seal skin, as the flavor profile changes rapidly once exposed to oxygen.
🍽️ Serving Suggestions
Serve on a slice of buttered rye bread to provide a crunchy texture and creamy balance to the pungent meat. Pair with a cup of very hot, strong black tea to help cleanse the palate between birds. Offer boiled potatoes on the side to act as a neutral base for the intense flavors. For a modern twist, a small garnish of crowberries or lingonberries provides a necessary acidity to cut through the rich fat.