@Phaedrus- You have to remember that the Inuits live in extremely cold conditions all year long. We couldn't make a dish like kiviak in a more temperate area like the United States. The usual bacteria and other food pathogens don't grow well in subfreezing conditions. Kiviak is probably safe to eat, because it hasn't been stored above 40 degrees at any point in time.
The fermenting thing bothers me a little, truth be told. I wonder if it develops any alcohol-like properties along the way.