Up to 500 whole auks are packed into the seal skin, beaks and feathers included. As much air as possible is removed from the seal skin before it is sewn up and sealed with seal fat, which repels flies. It is then hidden in a heap of stones, with a large rock placed on top to keep the air out. Over the course of three months, the birds ferment, and are then eaten during the arctic winter, particularly on birthdays and weddings.
- Surströmming – A lightly-salted fermented Baltic Sea herring
- Hákarl – A national dish of Iceland consisting of fermented shark
- Igunaq – A method of preparing meat, particularly walrus and other marine mammals.
- List of delicacies
- "Kivak Season in Greenland 2018". rove.me. 23 May 2018. Retrieved 23 May 2018.
- "TV review: Human Planet". The Guardian. 27 January 2011. Retrieved 28 January 2011.
- Freuchen, Dagmar (1960). Peter Freuchen's Adventures in the Arctic. New York: Messner. p. 81.
- "Greenland terducken from hell: the real bird-seal meal". The Fourth Continent. 2013-08-07. Retrieved 15 February 2014.
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- "Kiviak". Food Lorists.
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