Kiviak

About This Recipe

Kiviak is one of the world's most extreme fermented foods and an important cultural tradition of Greenland's Thule region. Hundreds of little auk birds (dovekies) are packed inside a gutted ringed seal skin, sewn shut, weighted under rocks, and left to ferment for 3–18 months. The birds are then eaten raw — skin, bones, organs, and all — with the fermented interior having a sharp, pungent character. This recipe describes the cultural preparation; making kiviak requires indigenous knowledge and specific Arctic conditions.

Ingredients

Serves 20

• 300–500 wholelittle auk birds (dovekies), freshly caught
• 1 wholeringed seal, gutted and cleaned
• 1 rollseal-skin sewing thread (sinew)
• 200 kgflat stones for weighting

Instructions

1. 1

   Prepare the birds

   The freshly caught little auks are not gutted; they are pressed whole to remove air, then packed tightly inside the cleaned seal cavity, alternating head-to-tail.

2. 2

   Seal the package

   Sew the seal skin shut tightly with sinew, ensuring no air pockets remain inside. Squeeze out any trapped air before the final stitches.

3. 3

   Weight and store

   Lay the stuffed seal under heavy flat stones in a shaded, cool, permafrost area. The stones exclude flies, press out air, and keep the package at a consistent cool temperature.

4. 4

   Ferment

   Leave for a minimum of 3 months (summer fermentation) or up to 18 months for a more developed flavour. The birds ferment inside the seal's natural oils and acids.

5. 5

   Eat traditionally

   Remove a bird, bite off the head, suck out the fermented juices, then eat the softened flesh. The fermented organs and stomach contents are considered the finest part.

Variations

• •

  Some communities use eider ducks instead of little auks

• •

  Fermentation time dramatically changes the flavour intensity

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Stored under rocks in a cool environment during fermentation. Once opened, consume within a few days.

Frequently Asked Questions