Canadian Aboriginal Peoples Smoked Salmon Wet'Suwet'en Style

1. 1

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

2. 2

   Season salmon inside and out with salt and pepper.

3. 3

   Hang salmon in smoke house for 1 to 1 1/2 days, until skin gets hard.

4. 4

   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.

5. 5

   Open up fish and lay flat.

6. 6

   Cut thin lengthwise strips off salmon.

7. 7

   Return to smoke house for 1 1/2 days for half dried, 2 1/2 to 3 days for Beh, or full dried.

8. 8

   8 to 10 people can be served from one salmon.

9. 9

   Feast!

10. 10

    Canadian Native Cuisine For All Seasons

No additional tips available.