Canadian Aboriginal Peoples Smoked Salmon Wet'Suwet'en Style

by olga

Servings: 8 servings

INGREDIENTS

1 whole sockeye or coho salmon, 7 to 10 lb., head and tail on
Salt and pepper

INSTRUCTIONS

Prepare smoke house or smoker unit using cold smoke (no fire, just smoke).

Season salmon inside and out with salt and pepper. Hang salmon in smoke house for 1 to 1 1/2 days, until skin gets hard.

Working from inside the fish and being careful not to cut through the skin, cut along both sides of the backbone from the head end to the tail; remove backbone and tail. Open up fish and lay flat.

Cut thin lengthwise strips off salmon. Return to smoke house for 1 1/2 days for half dried, 2 1/2 to 3 days for Be’h, or full dried.

8 to 10 people can be served from one salmon.

Feast! Canadian Native Cuisine For All Seasons

CHEF COMMENTS

Most people don’t have their own smoke houses, but the compact smoker unit that can be purchased for home use at a reasonable price is an acceptable alternative. It can also be used for meats, cheeses and many other products, so it is a good appliance to have.

Tagged: nativeamerican, salmon add tags

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