I'm not sure I can necessarily source the name for moose liver specifically. I said that to keep it broad and not specific to one place.

Kiviak is fermented birds stored in a seal-skin full of seal fat. Igunaq is fermented walrus or seal cached underneath piles of rocks. Yup'ik is fermented fish heads.

All the recent cases of botulism in Canada come from eating these kinds of traditional dishes. It is obvious how living in a climate where can catch fresh food everyday and not have to find methods to store it for the winter would have helped the Haida.

Anyway, I thought you were supposed to be the expert? Why don't you teach us some recipes instead of trying to push an agenda?