1 small oogruk
fresh blubber

Cut the flippers off from the oogruk. Put the flippers in fresh blubber. Let them stay there for about two weeks. Take the loose fur off the flipper.

Cut flipper into small pieces and eat the meat.

Walrus meat provides a well balanced source of nutrients. The meat of young walrus is particularly enjoyed, either raw or boiled. The kauk (skin) of the walrus, is an excellent source of protein. Walrus blubber eaten raw, aged or boiled is rich in Vitamin A and also contains omega-3 fatty acids, which help prevent heart disease and cancer.

Botulism is a type of poisoning that people can get from food. If a food with botulism germs is stored at warm temperatures in a container without air, these germs can grow into a poison.

To prevent Botulism poisoning, walrus should be aged in a very cool place. Store it in containers which allow air in. if the meat is being aged in oil, stir often to let the meat contact the air. Ask your Health Centre for information.

Walrus may also carry the roundworm that causes the infection in humans called Trichinosis. To prevent Trichinosis, make sure meat is well cooked.

Care must be taken however, in preparing walrus meat for human consumption as some walrus are infected with the deadly parasite Trichinella spiralis. Safe consumption can only be assured if the meat has been cooked thoroughly since neither freezing nor aging ensures that Trichinella cysts will be killed. Evidence suggests that meat of seal-eating walrus has a higher possibility of containing this parasite. The raw meat from these infected walrus can also have a toxic concentration of Vitamin A.