Ah Kiviak, one of the most unique dishes on the culinary landscape. A true delicacy, this traditional Greenlandic meal is one that certainly isn't for the faint of heart – after all, it involves storing aurochs (a type of wild cattle) beneath a thick layer of feathers and seal skin for up to seven months before consumption. But believe it or not, the dish has been enjoyed by generations of Greenlanders since the 19th century, with some accounts telling of even longer timelines.
The process of kiviak preparation begins by taking a large bird (often an auk) and stuffing it with as many as 500 small auk chicks, some feathers and whale fat. This bundle is then tightly sewn into a seal skin and placed underground for up to seven months to allow for fermentation. During this time, enzymes in the bird act as preservatives, helping to keep the dish safe for consumption.
When it’s finally unearthed from its burial site, the dish is unwrapped to reveal hundreds of small birds now turning black due to the fermentation process. The aroma accompanying the dish is usually strong, pungent and musky, although some more seasoned kiviak eaters have been known to describe its smell as surprisingly pleasant - although it's worth noting that those same people have often acquired a taste for the dish over time.
Kiviak’s flavor is equally unique, faintly reminiscent of blue cheese but with a distinct fishy edge. Some have described it as having a “grainy texture”, while others note a unique sweetness to it that distinguishes it from any other dish out there.
Although the concept of storing and eating a bird that's been allowed to ferment for months may be somewhat off-putting to some, it’s worth noting that kiviak is actually an excellent source of protein. This is thanks to the hundreds of birds contained within each serving and helps make the dish a popular choice amongst the inhabitants of Greenland.
It's clear that kiviak is a truly unique dish, and one that speaks to the inventiveness of the Greenlandic community. Whether you're a brave foodie willing to take the plunge and try something a little different, or just curious about what this unusual dish entails, kiviak is well worth exploring!
Kiviak is an ancient, traditional dish native to the Arctic and Northern European regions of Greenland. It is believed to have been created by the Inuit people of Greenland sometime during the mid-1600s, however its exact origin remains a mystery.
Though the recipe has evolved over time, the basics ingredients remain largely the same: auk bird feathers, seal fat, and dried seaweed. The Inuit gather the auk bird feathers from their hunting trips and then stuff them inside sealskins that are filled with fat from hunted seals. They then prepare a special mixture of dried seaweed which they place in between each layer of auk feathers. The stuffed sealskins are then sewn shut and placed into a hole which is dug into the earth, over the course of several weeks the sealskins freeze and ferment with the added seaweed. This process gives the Kiviak a unique taste unlike any other dish.
The fermented, frozen sealskins and auk feathers are then served as a traditional meal for special occasions, like weddings or birthdays. This dish has become a beloved delicacy among the Inuit and is also highly sought after by those who visit Greenland.
Due to its time consuming and meticulous preparation, Kiviak is a rare and expensive dish. However, it is still enjoyed around the world and has become a unique symbol of the Arctic culture. Despite its obscure origins, this savory snack has continued to capture the hearts and taste buds of many.
Kiviak, a Danish delicacy renowned for its unique and indulgent texture, is likely to be unknown to most people outside of Scandinavia. Although it has been around for centuries, the hearty dish is still relatively unheard of in the culinary circuit.
To make this delicacy, the chef needs to start the process months in advance. The first step is to procure a large seal carcass or auk (hence the name 'Kiviak') and then stuff it with up to 500 birds - usually very small auks - and leave it buried in the ground over the winter months. During this time, the birds are transformed into an aged, fermented delicacy that offers an intensely rich and earthy gustatory experience.
In Finland, the dish is commonly served with potatoes while other nordic countries prefer the traditional accompaniment of boiled juniper berries. In Denmark, it is most often enjoyed on special occasions and mixed with cream, pickles and other condiments for added flavor complexity.
The taste of Kiviak has been described as a mix between game and cheese, with a somewhat bitter aftertaste. For those who like bold and unusual flavors, it is definitely worth a try. However, it definitely isn't for everyone because of its intense intensity and pungency.
Regardless of personal preference, one thing remains true; Kiviak is a unique delicacy that has been delighting Scandinavian palates for centuries and probably will continue to do so for many more.