Kiviak
Fermented whole seabirds prepared in a seal skin for Arctic winter feasts
Kiviak is a traditional Inuit food from Greenland, made by fermenting whole little auks (a type of seabird) inside a seal skin. The birds are packed with feathers and beaks intact, sealed, and left to ferment for months under stones. Kiviak is eaten during the harsh Arctic winter, especially at birthdays and weddings.
- Made by fermenting whole little auks inside a seal skin
- Eaten during Arctic winter, especially at birthdays and weddings
- Traditional to Greenland's Inuit communities
- Fermentation takes about three months under stones
- Improper preparation can cause botulism
What is Kiviak?
Kiviak is a preserved food made by fermenting hundreds of whole little auks, a small Arctic seabird, inside a seal skin. The birds are not cleaned or plucked; feathers and beaks remain. The seal skin is tightly packed, sealed with seal fat, and buried under stones to keep out air. After several months, the birds break down through fermentation. The result is a pungent, soft meat that is eaten raw during the coldest months, especially at communal celebrations.
Where does Kiviak come from?
Kiviak comes from Greenland, where Inuit communities developed it as a way to store food for the long, harsh winters. The method relies on fermentation, using the natural bacteria in the birds and the airtight seal of the skin. Making kiviak is a group effort, reflecting the communal traditions of the Inughuit people. The dish is closely tied to Arctic survival and has been passed down through generations. There have been risks: improper fermentation, especially with birds other than auk, has led to cases of botulism.
How is Kiviak made?
To make kiviak, people gather up to 500 little auks and pack them whole into a large seal skin. Air is squeezed out before the skin is sewn shut and sealed with seal fat, which keeps insects away. The skin bundle is then buried under a pile of stones, with a heavy rock on top to keep it airtight. Over about three months, the birds ferment in the absence of air. When ready, the seal skin is opened and the fermented birds are eaten as they are.
How and when is Kiviak eaten?
Kiviak is eaten raw, straight from the seal skin, often during special gatherings in the winter. It is especially served at birthdays and weddings in Greenlandic Inuit communities. The dish is shared among family and guests, highlighting its role as a festive and communal food. The strong smell and taste are considered a delicacy by those who grew up with it, though it is unfamiliar to most outsiders.
Kinds of Kiviak
Traditional kiviak uses only little auks, as other birds do not ferment safely. In rare cases, eider birds have been used, but this has led to food poisoning. There are no widely recognized regional variations, as the method and ingredients are closely tied to local resources and safety. The process remains largely unchanged, though it is less common today.
What Kiviak means
Kiviak is more than just food; it is a symbol of Arctic endurance and community. Making it brings people together, and eating it marks important events. It is a delicacy that outsiders rarely encounter, but it has been featured in documentaries and survival accounts. The risks of improper preparation are well known, and stories of both celebration and tragedy surround the dish in Greenlandic culture.
Questions people ask about Kiviak
What is kiviak made of?
Kiviak is made from whole little auks, a type of Arctic seabird, which are packed into a seal skin and fermented for several months.
Where does kiviak come from?
Kiviak is a traditional food from Greenland, especially among Inuit communities in the Arctic region.
How is kiviak prepared?
Hundreds of whole little auks are packed into a seal skin, sealed with seal fat, and buried under stones to ferment for about three months.
When is kiviak eaten?
Kiviak is usually eaten during the Arctic winter at special occasions like birthdays and weddings.
Is kiviak safe to eat?
Kiviak is safe if made with little auks and proper technique, but using other birds or improper fermentation can cause botulism.
Good reading and sources
The facts on this page come from the Wikipedia article "Kiviak", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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