What Animals Would Hunters Hunt In The Land Bridge
NPS Photo
Whaling
Traditionally, whale hunting is done in an umiaq, or peel boat, fabricated from seal peel sewn to a wooden frame with caribou sinew. During whale migration and when the ocean ice is thin enough around late spring or early fall, whaling crews leave and utilize harpoons for the initial assail, followed by a whaling gun to make the final kill. Some of most unremarkably hunted species are aaviq (bowheads) and qioalugaq (belugas).
Equally per the International Whaling Commission regulations, Inupiaq hunters are allowed a sure number of whales per year. Each whale is large enough to feed the unabridged customs (some over 40 tons), so its consumption is typically accompanied by thanks, commemoration, and distribution of the meat.
All parts of the whale are used. The peel and blubber is called muktuk. Typically eaten raw, information technology can besides be pickled, diced, or breaded and is known to be an excellent source of vitamins C and D. Quaq is the meat cut into cubes, and avarruq are thin strips of the flukes, both customarily eaten frozen and raw. The basic of the whale are used for carvings, artwork, and tools.
NPS Photo
Seal Hunting
Disguised and ringed seals (ugruk in Inupiaq) are the nigh usually sought-after species for seal hunting. Hunters will leave in umiaqs and harpoon seals sitting out on the water ice or when they surface for air. In one case again, all parts of the animal are used. The seal oil is perhaps the nigh versatile, combining with the stale meat to make qiniktaq, or with dried fish to brand animaak. The peel is used to build umiaqs, and the fur to make clothing that is both warm and waterproof. "Stink flipper" is some other notorious dish, consisting of a seal (or walrus) flipper that has been buried and fermented for three months then boiled.
NPS Photograph - Allyce Andrew
Fishing
In the summer months, iqalugruaq (salmon), sculpin, Chill char, grayling, and cod are amongst fish caught by traps or nets and consumed by local communities. In the winter, ice fishing is unremarkably adept by luring the fish to a hole cutting in the ice and spearing them, or using a uncomplicated claw and line jigging system.
Fish are eaten cooked, dried, smoked, frozen, or fermented. During summers, many are hung to dry outdoors on wooden frames and can be eaten all twelvemonth; tomcod can be caught all winter, although traditional noesis notes that the quality of the fish diminishes as the season progresses.
NPS Photo - Kathi Quinn
Game mammal and bird harvesting
In addition to marine resource, Inupiat harvest wild game from the tundra equally well. Caribou, moose, grizzly, and muskox are taken for their meat, hides, and bones, while wild birds such as ducks, geese, swans, ptarmigan, and cranes are consumed besides.
In Western civilisation, typically people merely call up of eating chicken eggs, but for thousands of years Inupiat have been harvesting eggs from dozens of species of seabirds that nest in the tundra and on islands in the Bering Sea.
On islands such as Niggling Diomede, eggs from gulls, terns, cormorants, guillemots, puffins, murres and auklets are harvested from their nests on the cliffs in the springtime. Some of the tundra-nesting species harvested include shorebirds such equally curlews, sandpipers, plovers, whimbrels, killdeer, and snipe among others.
NPS Photograph
Gathering
As is traditional with many societies, hunting is washed by the men, while gathering is a responsibility of the women. In Northwest Alaska, gathering is no simple job, as the land offers an affluence of resources. In the springtime, sura, or willow leaves, are picked for use in medicinal tinctures, and throughout the summer fireweed tin be harvested for employ in teas and jellies. Labrador tea is also popular for its intense fragrance and uses in teas. Masru, also known as Eskimo tater, also every bit sourdock greens (a rhubarb-like institute), and wild celery can be mixed in with other foods or cooked into flavorings.
Berries are particularly abundant and delicious in late summertime and fall, eaten raw or cooked into other foods. Asiavik (blueberries) can be mixed with aqpik (salmonberries), asiak (crowberries), and kimmiynaq (low-bush cranberries) to make akutuq, likewise known as Eskimo Ice Cream.
Akutuq is a favorite among many Inupiat, and is made by whipping frozen reindeer fatty with seal oil to a creamy texture, adding in berries, and occasionally dried fish. Served cold, it has an ice foam-like texture and adequately high nutrient value from the animal fats and vitamins in the berries.
Source: https://www.nps.gov/bela/learn/historyculture/subsistence.htm
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