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Preserving Eulachon
After the fish were netted, they were left to decompose in bins,
pits, or canoes. As the fish softened, oil began to ooze out.
Next, the fish were boiled until the oil rose to the surface
and was skimmed off. The residue was scooped up and the
remaining oil pressed out by putting the fish remains into
a basket.
Long kelp stems were used as storage containers for the oil. The
tubes of oil-filled kelp were either coiled into a box or hung
on the wall for storage.
Eulachon oil was a necessary dietary supplement for the Tsimshian
people; it contained fat, iodine, and many essential vitamins and
trace elements. The oil was used to preserve fruit, was eaten with
fresh fruit as a dessert, and was also served as a sauce.
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Eulachon were also dried and smoked.
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