To make Kiviaq, various ingredients are required, including little auks, a seal skin, seal blubber, and a thick thread. The number of little auks used depends on the size of the seal skin. On this occasion, Maassannguaq filled the seal skin bag with approximately 250-300 little auks. Maassannguaq caught around 200 of them, while Kanzi caught 100. The first step involved preparing an empty seal skin by removing the head, tail, legs, and all the internal organs. This transformed the seal skin into a bag-like structure. After returning to Siorapaluk from the hunt, the little auks were spread out on the floor to cool down. It took around 6 hours for them to cool down completely before they were placed inside the sealskin bag.
To remove any air from the bag, Maassannguaq stepped on it and pressed out the air, ensuring it was tightly packed. Additional little auks were inserted through the holes where the seal’s legs used to be. The holes were then meticulously sewn up, and seal blubber was applied around them to deter flies from laying eggs. Once this process was complete, the bag became heavy enough to be carried by two adults. The bag filled with little auks was buried under stones and left to ferment for a minimum of 3-6 months. During this time, the fermentation process slowly takes place within the seal skin. When the Kiviaq is ready to be consumed, the little auks are removed from the seal skin, their skin is peeled off, and the meat becomes edible.
Interestingly, Maassannguaq himself does not eat Kiviaq, but he proudly claims to make the best Kiviaq in Greenland, loved by many.