Smoke Fish / Traditional Foods


This course will be taught by elders and culture bearers who hold the traditional knowledge of processing and smoking salmon. The students will learn safe food practices in relation to the preparation of traditional foods. Students will also learn the importance of food security and preservation while continuing to share traditional knowledge and skills. While the salmon smokes, we will learn other means of traditional food harvesting and processing, including: dry fish/jerky/candy, moose heart and tongue, tundra/forest harvesting, etc. By the 5th day, the students will distribute some jarred smoke fish product to elders in the community, while also having the opportunity to bring a case home for themselves. The week will end with a traditionally prepared potluck cooked by the students and advised by the elders. The students in the Fish Tech class will get to enjoy the fruits of this labor with their peers.

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Intensive Week 1: 10/02/23 – 10/07/23 & Intensive Week 4: 04/29-05/03/2024







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Age Requirement: High School

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