One of the features of Culture Camp was the preparation of traditional Unangan foods, in this case, a harbor seal. Sally Swetsoff demonstrated how to butcher the seal.
The head is already off. Sally is starting to slice the seal down the middle, belly up.
Here you can see the wind pipe and the layer of white blubber on top of very dark colored flesh.
The seal is completely opened up revealing the intestines.
The judgment of some is that this is a smelly process.
The seal carcass with the intestines removed.
Sally is cutting the connective tissue between coils of intestine. Intestines are later cleaned, braided with strips of blubber, boiled and eaten.
Sally has removed all the organs and is beginning to cut up the meat.
Each pied of meat is cut so it has a chunk of blubber with it. The meat by itself is completely fat free and has no marbeling. Hence, fat which is an important nutrient in a cold climate has to be added in.