Traditional Pit Cooked Salmon
- 5 Sockeye Salmon (Thuqi)
- 20lb Bag Carrots (Shewuq)
- 10lbs Clams (Sawqwa)
Step 1 – Dig a two foot deep three foot round hole in the ground, ensure that the ground is soft sandy clay.
Step 2 – Place about 25 fist sized stones in the freshly dug hole
Step 3 – Light a fire in the pit big enough that it fills the hole and gradually add another 25 fist sized rocks to the burning fire.
Step 4 – After burning the fire for 2-3 hours take out all the remaining wood debris and place a thick layer (6″-8″) of leafy green over the hot rocks.
Step 5 – Place the salmon, shellfish, and vegetables, wrapped in seaweed or skunk cabbage leaves, into the pit on top of the leaf layer.
Step 6 – Cover with another thick layer of leaves followed by a good 4″-6″ layer of soil over top to cap it off.
Step 7 – Wait for 3 to 4 hours
Step 8 – Dig away the soil and leave, remove the salmon, clams, and carrots and enjoy.Traditional Pit Cooked Salmon,