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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.”

“Loon Soup:

“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.”

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