Tadpole staff | 20 15 February 1 1 Reading (1173)
There are many foods that foreigners can't accept, which are called "dark dishes". For example, in the eyes of Americans, China's pork intestines and dog meat are dark dishes, while in the eyes of China, fried cockroaches in Thailand are dark dishes. But can you think of any food that is known as the "king of global dark cooking"? This kind of food is really unacceptable to everyone except the locals!
This kind of food appears in the Arctic Circle of Canada. Its name is Kiviak, which is Eskimo food. We all know that Eskimos eat raw meat, because there are too few plants in the Arctic, so people need vitamins in raw meat to supplement their nutrition (if the meat is cooked, the vitamins will decompose a lot). Our Kiviak is also a kind of raw meat. First of all, you have to catch a big seal (bigger than a man's head), but we are not going to eat seal meat. Then catch a kind of "Haiyan" named Appaliarsuk-although commonly known as "Haiyan", it is not closely related to the family Petraeidae belonging to the order Siniperca, but a member of the family Papilionidae.
Because it looks a lot different from the national bird of Iceland, a typical member of the famous puffin family, it looks like a petrel, so it will be considered as a petrel. However, real petrels have two tubular nasal cavities, which can be said to be an important symbol of their family. Appalasuke, scientific name Pygmy Haiyan, is the closest bird to penguin in the Arctic. It can not only fly, but also swim on the seabed with its wings, with a depth of 50 meters.
When making Kiviak, we need about one hundred pygmy petrels. The Inuit put the bird that had just been killed directly into the seal's stomach and sewed it up. The joints should also be coated with dry seal oil to prevent insects.
After this similar operation process is completed, it can't be served directly, and all this has just begun. We need to bury the seal in permafrost and let the seal's stomach acid slowly ferment Haiyan. In Alaska, this process usually takes two to three years. The time will be shorter in a warm place.
After two or three years, if you can still find the place to bury the seal, you can dig it out. Because feathers don't ferment, we can still see the shape of petrel. As for how to eat it, diners can break off Haiyan's tail, directly suck the internal organs that have become mushy, or squeeze these internal organs into the barbecue like toothpaste. It is said that the taste is very exciting, like "all fermented products (vinegar? Sauce? Wine? It is estimated to be closer to the strong taste of stinky tofu. It is said that eating these foods can supplement the vitamins needed by the human body ... In short, whoever likes to eat this kind of food will not eat it anyway!
Why do locals like this dark dish? It can only be speculated that after thousands of years of natural selection, their bodies have been eliminated from generation to generation, and the surviving members have adapted to this heavy-flavored food, so I am afraid that our bodies that grew up eating fresh food really can't stand this Kiviak.