What Does Kiviak Taste Like: Exploring the Unique Inuit Delicacy

Kiviak is a traditional Inuit dish originating from Greenland, made by fermenting auks, small seabirds, inside a seal skin. The preparation involves stuffing the seal skin with the birds, sealing it tightly, and allowing it to ferment for several months. This unusual delicacy has a strong and distinctive flavor, which we will explore in this article.

The Preparation of Kiviak

The primary ingredient in Kiviak is the little auk, a small seabird. To prepare Kiviak, about 500 little auks are needed. The seal skin is meticulously cleaned, with all the meat removed, leaving only a thick layer of fat. The skin is then sewn into a bag shape, stuffed with the birds, and sealed tightly. Once the skin is airtight, it is smeared with seal fat to repel flies and left under a pile of rocks to ferment for a period ranging from three to eighteen months.

The Flavor and Texture of Kiviak

One of the most distinctive aspects of Kiviak is its flavor. It is often described as having a strong gamey taste, similar to that of fermented or aged meats. The fermentation process gives it a unique and pungent aroma, which can be quite overpowering. The texture of Kiviak can be somewhat chewy. For those unaccustomed to such strong flavors, Kiviak might be an acquired taste, but it is highly regarded by many who appreciate traditional Inuit cuisine.

How Kiviak Is Served and Consumed

Kiviak is typically served at celebrations and is consumed outside the home. The strong smell of the dish can linger for weeks if consumed indoors. The seal fat helps to tenderize the bird meat, making it safe to eat raw and whole. The process of preparing Kiviak includes removing the birds’ feathers and eating them with one's hands, much like the Greenlandic families shown in the Learning Channel documentary.

Personal Experience with Kiviak

I had the unique opportunity to witness Kiviak being prepared and consumed through a Learning Channel documentary. As a New Mexican, my only connection to Greenland was through a WWII mission of my uncle, Jimmy. The process struck me as fascinating, from the initial preparation of the seal skin to the final consumption of the fermented birds.

During the feast, I decided to try a small piece of Kiviak but found the experience less than appealing. The taste was described as a cross between licorice and the strongest cheese I had ever tasted. It was so pungent that my stomach began to feel queasy. While the experience was unique and the dish is considered a delicacy by many Inuit, Kiviak proved to be a challenging culinary adventure for me.

For those curious to try Kiviak, it is important to keep an open mind and perhaps start with a small taste. The experience might be unlike any other, but it provides a deeper understanding of traditional Inuit cuisine and the challenges of survival in one of the harshest environments on Earth.

Would you like to try Kiviak? While it might be a taste you either love or hate, it is certainly an experience worth exploring.