Smoking whitefish at Yellowknife

• 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

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.