Album: Bearded Seal Hunt

So far, no Oogruk have been harvested. The weather up there has been bad, but it may clear up late tonight at which time the hunters will go out. I was talking to Lori’s sister, Marcy, who has been on the ‘cutting’ team for years. She says that the the ladies will get a call at ANY time of the day to say ‘there’s Oogruk on the beach’. That is their signal to take all the tools and materials out to start cutting it up. Mostly, the blubber is rendered (I don’t know what that process is, but I’m sure Lori will explain it when she’s done it) and there is meat. The meat is cut into small strips and dried. I think they call it ‘black meat’, and believe me … it is very black. I’ve eaten it before. The only fresh meat that is cooked and eaten is what is left on the bones after the animal has been butchered. That meat is usually given way. All for now! I’ll keep you posted if I get any news. Patrick

Later, from Lori: I’m back from Kotzebue and did have an opportunity to help my sister, Marcy, with one oogruk. Here are a few photos:

Marcy, Lori, Margie, Thomas, & Tahayla with freshly caught oogruk 2. the ocean with drying racks waiting to be filled 3. Marcy teaching neice, Margie (age 9) 4. Lori cuts the blubber away from the carcass with an uulu

The blubber is stripped away from the hide and rendered for oil. The meat is hung to dry. The dried meat is then placed in the seal oil and kept frozen. The oil is a delicacy enjoyed throughout the year as a condiment to dip food into. For those of you who have not acquired a taste for seal oil, it is to the Inupiat what olive oil is to the Italians for their bread . . . what soy sauce is to the Japanese for their fish . . . or what ketchup is to Americans for their fries.

Lori Henry

June 24, 2008
Linda