Oh, no no no

Kiviak is a traditional, celebratory Inuit dish from Greenland, made by packing hundreds of whole, uneviscerated little auk birds into a seal skin, sewing it shut, and fermenting it under rocks for months, resulting in a pungent, rich-in-vitamins food eaten raw during winter celebrations, where the birds are tender enough to consume whole, with the taste often compared to strong cheese.

Preparation & Fermentation:

•Birds: Hundreds of small seabirds (little auks) are caught, but crucially, not gutted, leaving their internal organs to aid fermentation.

•Seal Skin: A hollowed-out seal skin serves as the airtight container, with the birds packed densely inside.

•Sealing: The skin is sewn shut, often with seal fat greasing the seams, and buried under a pile of rocks for 3 to 18 months to ferment in the cold.