Smoking Salmon

Under the direction of Cataline’s ISW, Jennifer Bauerochse and Language and Culture teacher, Mrs. Charley, Cataline students learned about the traditional methods of cleaning, preparing and smoking salmon. Although, the salmon was smoked in a less than traditional format, the students were able to use this salmon to connect the importance of this animal to Indigenous cultures, as well as learning the traditional ways of curing and drying the meat in preparation for winter storage. It tasted delicious, too.