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Meat from Northwest Greenland
Kiviaq is an Inughuit food of northwest Greenland. In spring, freshly caught little auks are stuffed whole, feathers and all, into a fresh seal pelt that keeps its blubber; the air is pressed out, the skin is sewn shut and it ferments in a rock cache. It is eaten mainly at celebrations.
A short entry: the sources we found record only what is said here about Kiviaq itself.
| Freshly caught little auks, whole with feathers | [mosbech2018] |
| Little auks (count per skin)up to 500 birds | [s1] |
| Freshly caught seal pelt, thick blubber layer left on | [mosbech2018] |
Total time across the recorded steps: 3 months
What changes: Whole birds, feathers and all, are stuffed into a seal pelt that keeps its blubber
Made in spring, with a freshly caught seal and freshly caught birds. Output: filled pelt.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kiviaq is an Inughuit food of northwest Greenland. In spring, freshly caught little auks are stuffed whole, feathers and all, into a fresh seal pelt that keeps its blubber; the air is pressed out, the skin is sewn shut and it ferments in a rock cache. It is eaten mainly at celebrations. Made in 3 steps over 3 months. The longest step, ferment in a rock cache, takes 3 months (Wikipedia).
| Main step | 3 monthsReported[s1] | Ferment in a rock cache |
|---|
Kiviaq ferments whole seabirds, feathers and beaks included, inside a sewn seal pelt rather than in a pot or pit lining. The pelt's own blubber surrounds the birds.
This page records a traditional practice; it is not a recipe to follow. The airtight pelt allows Clostridium botulinum to grow, and no source here names anything in the method that stops it. In 2013 a kiviaq in Siorapaluk caused foodborne botulism (toxin type E); two people died. That kiviaq was reported to have been made from larger birds (eiders or thick-billed murres), which need a longer fermentation, and it was stored in a plastic bag after opening. Those details do not show that other kiviaq is safe, and the sources give no temperature, salt or pH that controls the risk. The toxin cannot be seen, smelled or tasted, and even a small taste can be deadly (CDC).
Hazards the sources name: Clostridium botulinum type E (toxin E found in patients who ate traditionally preserved eider fowl, Siorapaluk 2013).
Every number is labelled with how it is known. How this atlas is made
Many families use the same rock cache as their parents and grandparents. Wikipedia says Knud Rasmussen's death is attributed to food poisoning from kiviaq.
