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Salting fish is also a common practice for the storage of all types of salmon. Salt was collected from the surrounding mountain peaks in the Fraser Valley. The butchering practice is similar to that used for wind-drying, involving dorsal cuts, and the removal of the spine and innards. The fish is then opened on its belly and placed skin down in a storage container (barrel or crock pot) and salted. This process is repeated until the container is full. After the last salmon has been salted, it is placed skin side up, and a heavy object is placed over the fish to keep them in the container. The latter is then sealed and ready for storage.

Consuming salted salmon requires the removal of the salt. Salt can be very dangerous if consumed in very large amounts, and this food preservation process can be quite risky if the proper methods are not used to remove the salt that was used for curing the fish. First, the salmon is removed from the storage container, and all of the salt is washed from the fish with fresh water. The fish is then left to soak in a fresh container of water to continue to remove more salt. Once the fish has soaked for a sufficient time (about one day), it is then boiled, to both cook it and remove the last of the salt, and reduce the salty taste.

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