From The Eskimo Cookbook, Shishmarek Alaska, 1952:
“Soured Seal Liver:
“Soured seal liver is made in the summer here. Place liver in enamel pot or dish and cover with blubber. Put in warm place for a few days until sour.
“Most boys and girls don’t like it. Only grownups and old people.
“I don’t like it.”
“Take off feathers and clean the loon. Wash, and put into cooking pot with plenty of water. Add salt to taste.
“Do not make the loon soup.”