I Am The Walrus

WARNING - This post contains pictures that those of you with sensitive stomachs may find distressing, and I don't just mean the photos of yours truly.

The return of a successful hunter has always been a time for celebration in the Inuit culture, and in modern times this is still the case, as illustrated by the return of the good ship Kakivak today with its haul of walrus for the community. Seal is the staple marine based catch of substance in the North but walrus, although not the meat of choice for many, makes for a nice change, according to one of my Inuit friends.

The harbour was already busy when we arrived, and the walrus meat was flying off the metaphorical shelves just as fast as the carcasses could be unloaded from the boat. Despite the flurry of activity, there is a distinct sense of order about these occasions, which is just as well considering the proliferation of knives, ulus and cleavers on display. The meat is shared, everyone takes what they need, and the atmosphere is one of controlled excitement.

Many of the locals can't wait until they get home to eat their bounty - like when you'd been allowed to buy a new toy and you just had to play with it in the car on the way home, even though you'd been told not to because if you opened the box when the car went over a bump in the road you'd lose bits down behind the seats and get all upset - so much of the meat is consumed, raw, on site. Inuit sushi, if you will.

Gordon Ramsay, eat your heart out! (especially since someone's probably already eaten the heart out of the walrus). In all truth though, nothing is wasted, and maybe before the school term ends in May I might be able to sample the delicacy that is igunaq - fermented rotten frozen walrus. They bury these huge steaks in summer, when they start to rot, and they freeze in winter. You eat them a year later. Hmmmmm...fermented walrus.

So, a very interesting day all told. It's not often you get to eat out up here, and whilst the menu was somewhat limited, at least the ingredients were fresh. And you certainly didn't want to get on the wrong side of the chef:

He is the eggman. Goo goo g'joob.