After 2-3 years of fermentation, the smell of pickled puffin has become very smelly, even worse than canned herring. It can be called a biochemical weapon.

After taking out a pickled puffin, the locals will suck the petrel from the cloaca of the pickled puffin. At this time, the meat and internal organs of the pickled puffin have been decomposed into a paste by the seal's gastric acid. With just one puff, you can eat the pickled puffin whole. There is also a way of eating that has been improved by modern Eskimos, which is to make the meat of the pickled puffin into a paste and then spread it on bread and eat it. Due to environmental constraints, the Eskimos had to resort to this strategy in order to preserve food.

How to make pickled puffins:

Slit the captured seal from its belly, being careful not to penetrate the body of the seal. Then take out the seal's internal organs. In fact, after the Eskimos capture the seals, the first thing they do is to take out their internal organs while the seals are just dead, and then eat them. This is because the internal organs of the newly dead seals have a higher temperature and taste better. better.

After removing the internal organs of the seal, more than 100 pygmy petrels were placed whole into the seal's belly, and then the seal was sewn together with needles made from bones and threads made from reindeer tendons, and then it was sewed together. After being buried in the permafrost and fermented for 2-3 years, the local traditional "delicacy" pickled puffin is completed.