Kiviak

Kiviak is a traditional Inuit dish that involves fermenting auks (small Arctic seabirds) inside the body of a seal. The process involves stuffing hundreds of whole auks, often little auks or dovekies, into a hollowed-out seal carcass, typically with the feathers intact. The seal is then sewn shut and covered with stones to prevent air from entering and to press down on the contents. It is left to ferment for several months, typically during the winter.

The fermentation process is anaerobic, meaning it occurs without oxygen. This results in a strong, pungent flavor that is considered an acquired taste. The birds are consumed whole, including the bones.

Kiviak is a traditional food source for some Inuit populations, particularly in Greenland. The fermentation process preserves the birds, providing a source of protein and nutrients during periods when fresh food is scarce. While it's still practiced today, access to modern food sources has reduced its prevalence in some communities.

The dish is considered a delicacy by some and is often prepared for special occasions and celebrations. The process and the final product are deeply rooted in Inuit culture and traditions related to hunting, resource management, and survival in the Arctic environment.

Different variations exist in the preparation methods, depending on the specific region and the availability of resources. For example, sometimes a walrus or reindeer skin is used instead of a seal.