After 2-3 years of fermentation, pickled puffins have become very smelly, even worse than canned herring, which is a biochemical weapon.

after a pickled auk is taken out, the locals will suck petrel from the cloaca of the pickled auk. At this time, the meat and viscera of the pickled auk have been decomposed into paste by the seal's gastric acid, and the whole pickled auk can be eaten with a light suction. There is also an improved way of eating by modern Eskimos, that is, making the meat of pickled puffins into a paste, and then smearing it on bread to eat. Eskimos have to do this to save food because of the limited environment.

Making method of pickled puffins:

Slit the captured seal from the belly, and be careful not to penetrate the seal. After that, the internal organs of the seals were taken out. In fact, after the Eskimos captured the seals, the first thing they did was to take out their internal organs just after the seals died, and then eat them. This is because the internal organs of the seals that just died have a higher temperature and taste better.

After eviscerating the seals, more than 1 pygmy petrels were put into the seals' bellies, then the seals were sewed up with needles made of bones and threads made of reindeer tendons, and then they were buried in the permafrost. After 2-3 years of fermentation, the local traditional "gourmet" pickled puffins were made.