Ned

CHOWDER FROM DRIED HALIBUT

Remove the insides.
Cut the head off the fish.
Sprinkle a mixture of 7 tbsp. brown sugar and 1/4 cup

coarse salt on the inner surface of the steelhead. (This
amount will prepare several fish.

Allow the salt-sugar mixture to penetrate the meat for two
hours. (It is not necessary to wash it off.)

To keep the fish flat use three red cedar sticks that are
1/4 inch in diameter. Place the sharpened sticks evenly
spaced across the fish from outer edge to outer edge.

Hang by the tail for smoking like smoked salmon.
Smoke the steelhead approximately three days (fully

_ smoked).

To serve, steam chunks of fish twenty minutes. Culacnon
grease is often sprinkled on fish before serving.

HALIBUT

Rose Davidson —
Haida

Soak two, four-by-eight inch pieces of dried halibut over-
night to soften.
Cut into slices one and one-half inches long and one-half
inch wide.
Fill a large saucepan with cold water and bring it to a boil.
Add: 2 cups potatoes, diced

2 onions, sliced
Cook until almost tender. Add the fish and continue cook-
ing until it is milky coloured.
Before serving add:

2—3 tbsp. eulachon grease

2 tsp. salt

1/4 cup dried seaweed

This chowder recipe is suitable for dried salmon or. cod.

BAKED HALIBUT

BOILED FISH, FISHERMAN STYLE

Preheat oven to 425°

Slice one medium sized halibut into sieaks three-quarters

of an inch thick. ;

Place the steaks in a baking pan and pour one-half cup of
eulachon grease over the top. :

Cover the halibut with a second baking pan or aluminum
foil, and cook for fifteen (15) minutes.

Remove the cover and allow the fish to brown for five
minutes.

Serve warm.

Ed Nelson
Kincolith

Fishermen spend long days on their boats and often use

part of their catch for meals. To prepare fish as they do:

WW ho

Catch and clean one fish
Cut a suitable size piece for each crew member.

In a saucepan, boil the fish with rice or diced potatoes and —
one sliced onion.
Sprinkle one tbsp. of eulachon grease on the fish and serve.