Embark on a culinary journey to the icy landscapes of Greenland with the traditional delicacy known as Kiviak. This unique dish, deeply rooted in Greenlandic culture, showcases the ingenuity and resourcefulness of the Arctic inhabitants.

Join us as we delve into the fascinating process of preparing Kiviak, where whole auks are preserved in the hollowed body of a seal, fermenting over months to create a distinct flavor profile. Discover the cultural significance behind this age-old practice and unravel the sensory experience that awaits those adventurous enough to sample this Arctic treat. Explore the history, the preparation, and the taste of Greenland's prized culinary heritage with Kiviak.

Ingredients:

• 300-500 whole auks (birds), such as little auks or dovekies
• 1 large seal skin, cleaned and prepared (available from specialty providers)
• Salt

Instructions:

Preparation of the Seal Skin:

1- Thoroughly clean the seal skin, removing any remaining flesh or hair.

2- Salt the seal skin generously, both inside and out, to aid in preservation and to impart flavor.

Stuffing the Auks into the Seal Skin:

1- Begin by carefully opening the seal skin, ensuring it remains intact.

2- Place a layer of salt at the bottom of the seal skin.

3- Stuff the whole auks into the seal skin, ensuring they are tightly packed but leaving some room for air circulation.

4- Add another layer of salt over the auks.

Sealing the Skin:

1- Once the seal skin is filled with the auks and salt, tightly sew or tie the opening shut to seal it completely. This step is crucial to prevent air from entering and to facilitate the fermentation process.

Fermentation:

1- Find a cool, dark place for the seal skin to ferment. Traditionally, this would be buried under rocks or soil, where it would be insulated from temperature changes.

2- Allow the kiviak to ferment for several months, typically around 3-18 months depending on the desired level of fermentation and flavor.

Checking and Serving:

1- Periodically check the kiviak during the fermentation process for any signs of spoilage, such as foul odors or mold. If any issues are detected, discard the kiviak.

2- Once the fermentation process is complete, carefully open the seal skin and remove the auks.

3- Serve the fermented auks as they are, typically eaten raw, with the skin and bones intact. Some prefer to remove the skin and feathers before consuming.

Enjoying Kiviak:

1- Kiviak is traditionally enjoyed as a special delicacy during celebrations and gatherings in Greenland. It is often served alongside other traditional dishes and enjoyed with family and friends.

Note: Due to the unique nature of this dish and the fermentation process involved, it's important to exercise caution and proper hygiene practices throughout the preparation and serving of kiviak. Additionally, ensure that the seal skin used for making kiviak is sourced ethically and legally.

Nutritional Values:

Providing precise nutritional values for Greenland Kiviak can be challenging due to the variable nature of the dish and the lack of standardized nutritional information for whole auks and seal skin. However, I can offer some general guidance on the nutritional components of the main ingredients:

Whole Auks (Birds):

Little auks or dovekies are small seabirds, similar to other small game birds like quail.

Per 100 grams, they may provide approximately:

• Calories: 200-300 kcal
• Protein: 20-30 grams
• Fat: 10-15 grams
• Carbohydrates: 0 grams
• Various vitamins and minerals such as B vitamins, iron, and zinc.

benefits:

• Little auks or dovekies are rich in protein, providing essential amino acids necessary for muscle repair and growth.
• They contain healthy fats, including omega-3 fatty acids, which support heart health and brain function.
• Auks are a good source of various vitamins and minerals such as B vitamins (including B12), iron, and zinc, which are important for energy production, blood health, and immune function.

Seal Skin (Salted):

Seal skin is primarily composed of protein and fat, with some trace minerals.

Per 100 grams, it may provide approximately:

• Calories: 300-400 kcal
• Protein: 20-30 grams
• Fat: 25-35 grams
• Sodium: High levels due to salting, exact content would vary based on salting method.

benefits:

• Seal skin is high in protein, providing the building blocks for muscle development, repair, and overall growth.
• It contains significant amounts of fat, which can provide a concentrated source of energy for the body, especially in cold climates like Greenland.
• Seal skin, when properly salted, acts as a preservative, helping to prevent spoilage and extend the shelf life of the kiviak.
• The salt used to preserve the seal skin also contributes to the flavor of the kiviak and helps enhance its overall taste profile.

Salt:

• Salt adds sodium to the dish, but its nutritional value is negligible in small quantities used for seasoning.
• Sodium content can vary based on the amount used during preparation.

Please note that these values are approximate and can vary based on factors such as the specific species of auks used, variations in preparation methods, and individual differences in portion sizes. Additionally, traditional dishes like Greenland Kiviak are more valued for cultural significance and taste rather than their nutritional content.