Smoking whitefish at Yellowknife

• Author(s) / Creator(s)

  • Campbell, Sandy

• 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.

• Date created

  2015-07-10

• Subjects / Keywords

  • 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, NWT
  • White fish
  • Anaakłiq - Pichaaq (qivu)
  • Kavisilik (SWB)
  • Anaakłiq (nat)
  • ᑲᕕᓯᓕᒃ
  • Traditional food - Northern Canada
  • Poisson blanc (fre)
  • Kavihilik (nat)
  • Coregonus clupeiformis
  • Kapisilik (Nul)
  • 2015/07/10
  • Canada, Northwest Territories, Yellowknife

• Type of Item

  Image

• DOI

  https://doi.org/10.7939/R35H7BW9C

• License

  Attribution-NonCommercial-NoDerivatives 3.0 International