Pickled Puffin after 2-3 years of fermentation, the smell has become very stinky, even worse than canned herring, it is called a biological weapon.
After taking out a pickled puffin, the locals would suck the petrels from the cloaca of the pickled puffin, at which point the meat and guts of the pickled puffin had already been broken down into a paste by the seal's stomach acid, so that the pickled puffin could be eaten whole in a single suck. There is another way of eating that has been modified by modern Eskimos, which is to make a paste of the flesh of the pickled puffin and then spread it on bread and eat it. The Eskimos were forced to do this because of environmental constraints and to preserve their food.
How to make pickled puffin:
The captured seal is cut through the belly, taking care not to run the seal's body through. Afterwards, the seal's innards are removed. In fact, the first thing Eskimos do after catching seals is to remove their innards while they are just dead and then eat them, this is because the innards of a freshly dead seal are warmer and have a better texture when eaten.
After the seal's entrails are taken out, more than 100 pygmy petrels are put into the seal's stomach, and then the seal is sewn up with a needle made of bone and a thread made of reindeer tendon, and then buried into the permafrost, where, after 2-3 years of fermentation, the local special traditional "delicacy" Pickled Puffin is made. The process of fermentation takes 2-3 years, and the traditional "delicacy" of pickled puffins is complete.