“After cutting the silvers, we put them in salt water and then dry them for three or four days. After drying them, we smoke them and then they will be done. It takes about two weeks from catching them to eating them. It’s a passed down recipe.” —Brittany Cleveland & Taryn Andrew are standing in front of traditional Yup’ik fish rack full of silver salmon drying after a successful fishing season in Quinhagak, Alaska. Salmon is an important traditional food resource, not only for nutritional reasons, but culturally and spiritually for Inuit. The Yup’ik word “Neqa” means fish and also translates literally to food.
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