Aleut Food customs

Since the fur seal is the most common animal on the Pribilofs, many ways have been developed for preparing its meat. During the summer sealing season, any of the meat may be taken by those who want it. Some is frozen to be used during the winter.

The meat is used for roasts, soups, stews, ground for hamburger, meatballs, meatloaf. The liver and heart are also utilized. The liver is especially good and tastes better than the finest calves liver.

Besides these ways of preparing meat, other methods of preserving it without refrigeration have been devised through the years. the flippers are salted in barrels and stored for several months. They are also made into 'studen' (headcheese). The oil is relished by most of the adult population. The meat is also pickled, similar to pig's feet.

Many years ago the intestines of the animals were cleaned and filled with meat and used as sausage. The stomachs were prepared in this way also. Present day Aleuts still use the meat for many of these dishes. The hair seal is available for hunting during the year round as well as the sea lion. These animals are used extensively and are prepared similar to the fur seal meat.

The Aleuts as with other native peoples, are great meat eaters. They have devised all sorts of stews and chowder making use of any type of meat, or vegetables they have on hand.

Since the Aleut people on St. Paul Island were brought to the Island from the Aleutians by the early Russian fur seekers, much of the Aleut culture has been lost. It is hoped that through this page some of the heritage of the Aleut People might be preserved.

NOTE: If you would like to add another recipe to our list, please contact Beringsea.com.

These recipes are some of the foods prepared by the people here today :

Taho (Aleut Berry Pudding)

LUSTA (Salted or fermented Fur seal Flipper)

The lusta is usually prepared in the summertime whe the fur seals are killed. It is prepared washing seal flippers in plain water and placing them in a barrel or container with salt between layers and then storaged for about three months.

It is commonly served with bolied potatoes and bread or boiled seal meat. Some of the younger generation do not like this dish, older Aleuts relish it.

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SEAL LIVER AND HEART

Dredge pieces of liver and heart in flour. Fry lightly in hot fat onions may be fried with it if desired. You can pour soy sauce too.

Aleuts like to cut the cooked liver up into cubes and use it in making chop suey.

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PIRUUGAX (Fish Pie)

3 slices bacon salt and pepper

1 onion, chopped garlic salt

3 cups cooked rice 1/2 teaspoon dry parsley flakes

1 can salmon, drained 2 hard cooked eggs

Line a 9 inch square pan with pastry. Fry bacon and onions together. Mix rice with onions mixture. Add salmon and mix well. Fill pan with salmon mixture. Sprinkle with salt and pepper, garlic salt to taste and dry parsley flakes. Arrange sliced hard cooked eggs on top. Moisten Edges of bottom crust with water. Place top crust over salmon and press edges together to seal. Brush with milk. Make slits in top crust or pierce with a fork in several places. Bake in 350º-375º F. oven until crust is nice and brown and salmon is heated through, about 30 minutes. Make 6 servings.

Halibut, cod or other fish can be used.

PIE CRUST

Ingredients:

2 cups flour 1 teaspoon salt

3/4 cup shortening 5 tablespoons water

Preparation:

Sift dry ingredients together. Cut in shortening until mixture looks like cornmeal. Mix in water.

Divide in half and roll each half into one crust.

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BERRY PIE

The berries used for this pie are the blackberries which grow on the Island. Any type of berry can be sustitued.

Ingredients:

3 cups of berries Dash salt

1/2 cup of sugar 1/2 cup water

1/2 teaspoon of lemon rind 2 teaspoons flour

2 tablespoon lemon juice

Preparation:

Let Berries come to boil in their own juice. Add sugar, lemon rind and juice, and water. Mix flour with a little water to make a paste. Add to berries. Cook About 10 minutes until berries are soft. Fill an unbaked pie shell with mixture. Lay on top crust sealing edges. Brush with Milk and pierce crust before baking

Bake for about 15 minutes at 450º F.

PIE CRUST FOR 2 CRUST PIE (9-inch pie)

Ingredients :

2 cup flour 1 teaspoon salt

2/3 cup shortening water - about 4 tablespoon

Preparation:

Sift flour and salt together. Cut in shortening. Add water until dough holds together. Roll out on floured board and place in pie pan.

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TAHO (Aleut Berry Pudding)

Ingredients:

1 1/2 cup water 4 tablespoon flour

1/2 cup evaporated milk 4 tablespoon butter or seal oil

2/3 cup sugar 3 cup berries

dash salt

Preparation:

Bring water and milk to boil. Add sugar and salt. Add flour that has been mixed with a little water to make paste. Cook over low heart and stir until thickened. Add butter while hot. Cool and add berries. If seal oil is used in place of butter, add it when the sauce has cooled, and add berries as above.

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NOTE: If you would like to add another recipe to our list, please contact Beringsea.com.