[weegee]

By hanging up the catches to dry in the cold wind, Ohthere and his compatriots from these far northern parts created a highly marketable global commodity with a long shelf life. The freeze-dried cod was known as stockfish and with good reason: rock-hard, it keeps for up to a decade. Although it resembles dried leather, strips can be chewed like beef jerky or made palatable by soaking, boiling and hammering.

I wonder if the same is true of frozen wooly mamoths that turn up from time to time.

[DManA]

Soak it in lye for a couple of weeks and it comes out flakey, tastey and stinkey as all get out.

Although it resembles dried leather, strips can be chewed like beef jerky