Today we meet one of the cutest of all the artic birds, the Little Auk. These are adorable little black and white birds, closely related to Puffins, but favouring colder climates. In one sense they kinda look like penguins who can fly, and indeed they have a similar lifestyle.

Like all members of the Auk family, the Little Auk mainly stays out at sea unless it is the breeding season. They hunt for their food, tiny plankton and other small crustaceans, by swimming under the waves. They use their stubby wings to propel themselves underwater, and they’re actually faster and more agile in the water than the air.

When in the air, they have to flap their little wings mighty fast to get up and going.
But maybe the most fascinating thing about the Little Auk is not what they do or how they live, but the strange Greenland delicacy of which they are the main ingredient.
How to make Kiviaq:
1) Catch yourself about 500 or so Auks.
2) Place the whole birds inside a seal skin (feathers and all).
3) Seal the skin with fat and burry it under a pile of rocks
4) Leave for three months.
5) Enjoy!

The birds are left in the skin to ferment, and when retrieved are individually skinned and traditionally eaten at special occasions or winter festivals.
Although no doubt a pungent food, it is a staple and much enjoyed meal for the people who live in the high north, and is a rather ingenious way to make the food that is abundant during the summer, last through the lean winter times.

If you want to know more about the wider Auk family, you are in luck because that is the subject of our latest podcast episode (Apple/Spotify).
03/09/2023
Photo credit:
1: “Little Auks (Alle alle) on Fuglesangen, Svalbard” by AWeith
2: “dovekie, little auk, mergule main, mergule nain” by Christoph Moning
3: “dovekie, little auk, mergule main, mergule nain” by David McCorquodale





























