"Kopalkhen"(lucky hunting) Recipe: divide some walrus flesh, obtained in the autumn, into 7 portions, roll them into large sausages, and sew them together with a strap of walrus skin. Put some chopped walrus liver inside every sausage as a ferment. Such leavened sausages are called tvelkopalkhen. Chukotka coastal aboriginals nowadays eat traditional seafood - sea animals, sea products, laminaria. Kopalkhen resembles something like laminar fruit candy: the upper layer is lustrous white, the middle one is waxen-looking fat, the lower coarse-fibred dark red meat. They decide whether or not the meat is ready according to the colour of the layers. The diameter of kopalkhen depends on how old and well-fed the walrus was, but on average it is about 15 cms. Kopalkhen is usually sliced into long strips and divided into square pieces. They use it instead of bread with fish or herbs. Its taste is a bit salty, specific, like overripe watermelon. The fat though is not nauseating. Kopalkhen is more substantial than fresh meat. It should be swallowed without chewing.