With the exception of the bitter gall bladder, all the meat was eaten, usually boiled or raw.
Raw blubber was often enjoyed mixed in with meat or berries, while blood soup and dried intestines were favored as snacks.
It is a complicated mix of history, cultural/ethnic influence, and local commodities.
Because cuisine is not easily defined by political boundaries.
Because they ate raw food, and every part of the animal, the Inuit did not lack vitamins, even though they had almost no vegetables to eat.
With the introduction of modern Western-type food, including convenience foods, over the past two or three decades, the Inuit diet has changed, and not for the better.
In 1719 slaves came to the Mobile Bay settlement and added African cooking techniques, seasonings, and sauces to their owners' recipes.To do it, they had to consume not only the meat of each type of animal and fish they killed, but also the blubber or fat, the eyes, the nutritious organ meats (especially the liver and kidneys) of the smaller dead mammals, fish livers, and the brain, tongue, heart, liver, kidneys, stomach, stomach contents, intestines and bone marrow of the caribou.They somehow managed to recover even the blood of most seals and caribou, consuming it either directly, as a beverage, or as an additive to soup.Away from the coast, southern cooking with fried chicken, green beans, yellow squash, okra, and biscuits became the staple food. Then the pastry was closed in the shape of a half moon, sealed at the edges, and fried in deep fat.The pies were dusted with powdered sugar and eaten hot.