Smoking whitefish at Yellowknife

Smoking of fish is a traditional way of preserving it for winter. Many families have smoke houses at their traditional fish camps. Today, smoked fish is often bagged and frozen for later use.

Bibliographic Details
Main Author:	Campbell, Sandy
Format:	Still Image
Language:	English
Published:	2015
Subjects:	Kavisilik (NoB) Country food - Northern Canada - photographs Kavisilik (Nut) Anaakłiq (kiq) Whitefish as food Anaakłiq - Piksauyak (qivs) Kavisilik (Seb) Pikuktuuq - Pichaaq (qivu) Food sustainability Kavisilik (Aiv) Food preservation - Yellowknife NWT Pikuktuuq - Piksauyak (qivs) Kakkiviaqtuuq (kiq) Anaahiq (ink) Smoking fish Fish as food Fish smoking - Yellowknife White fish Anaakłiq - Pichaaq (qivu) Kavisilik (SWB) Anaakłiq (nat) ᑲᕕᓯᓕᒃ Traditional food - Northern Canada Poisson blanc (fre) Kavihilik (nat) Coregonus clupeiformis Kapisilik (Nul) Canada Yellowknife
Online Access:	https://era.library.ualberta.ca/items/53a823dc-2919-474f-a9da-8c8bbf98b3a6 https://doi.org/10.7939/R35H7BW9C

Description
Summary:	Smoking of fish is a traditional way of preserving it for winter. Many families have smoke houses at their traditional fish camps. Today, smoked fish is often bagged and frozen for later use.