The Icelandic Agricultural Information Service, in "The Shoppers Guide to
Icelandic Food" (1967) mention the preparation of smoked puffin, although
further details are lacking.
I also recall hearing that on St Kilda, puffins were added to porridge in
order to add flavour (http://news.bbc.co.uk/1/hi/scotland/2134537.stm).
Lastly, I have read about a method of butchering small game birds that would
result in a concentration of wing elements (but with the absence of proximal
humerii). If this sounds helpful I would gladly dig out the full reference.
From: Analysis of animal remains from archaeological sites
[mailto:[log in to unmask]] On Behalf Of Jacqui Mulville
Sent: 25 February 2008 14:54
To: [log in to unmask]
Subject: [ZOOARCH] puffin butchery and consumption
Does anyone have any good references (or recipies) for puffin? We have a
puffin-dominated Iron Age assemblaged dominated by wing elements - does
anyone know of comparible sites? I have a student working on the material
and we have drawn a blank on any accounts of puffin preparation/butchery.
I hope you can help.
Jacqui Mulville (PhD)
Senior Lecturer in Bioarchaeology,
School of History and Archaeology
Tel: + 44 (0) 29 2087 4247
Fax: + 44 (0) 29 2087 4929