Traditional Harvest: ‘Eeyt
Chief John Elliott of Stz’uminus is an accomplished fisherman with an incredible knowledge of the local waters, and the traditional harvest of his people. ““We are marine people,” he shares. “So, it’s critically important to engage our people back into traditional ways of being and having discussions around the importance of living and harvesting from the land and sea. Our people refer to fishing as ‘setting the table’ and it provides us with more than protein and nutrients. It also plays a huge role in our ceremonial traditions, creating important ties between family, clans and all community members and it embodies our ties to the land, water and environment. It’s an honour to catch food and share with our families and community.”
With our traditional territories on the Salish Sea, Coast Salish peoples have relied on the abundance of fish in our waters for thousands of years. While salmon may perhaps be the most prized catch there are also many types of bottom-feeding fish which were also harvested including ‘eeyt - the lingcod.
Lingcod is a saltwater fish native to the North American west coast with the largest population right here off the coast of British Columbia. They love their home here so much that, unlike many other fish in our seas, they rarely leave their localized areas.
It might be confusing but the lingcod is not actually a cod at all. Lingcod is the largest of the greenling family of bottom-feeding fish which are usually found on the bottom of the sea, with most occupying rocky areas and reefs of 10 to 100 metres deep.
Highly predatory, lingcod also have a very large mouth filled with sharp teeth. They can grow to more than a metre in length and weigh more than 30 kilograms.
Coast Salish Fishing Practices
Salish fishing hooks: Smithsonian National Museum of the American Indian
While stocks dwindled over the past 60 years through colonial over-fishing, ‘eeyt were once abundant and easily caught. The Coast Salish used many techniques to catch the lingcod. In shallow banks, they used U or V-shaped hooks made of hemlock root or yew wood. The hooks were often attached in twos, one at each end of a slim rod to which a main fishing line was fastened at the centre.
On the coast, men and women jigged for fish using a wooden or bone pole with several hooks and attached to a stone sinker. They also used a cleverly-designed wooden lure that they would push down with a long pole. The lure would then rise back up, often trailing a curious lingcod who could then be caught with a spear or net near the surface.
The crafting of fishing tools, and sharing of prime fishing spots and techniques were lessons that were passed on from adults to children, along with teachings associated with harvesting and preparing food. It is this knowledge and sharing of culture that KL is aiming to preserve and promote through our 4 Seasons of Culture programs.
“I feel it is important for me to share my fishing knowledge with the kids, youth and community members. Fishermen have been sharing their teachings from one generation to the next. For us it is vitally important to know where to fish, what time of year is best for different types of species. I enjoy sharing the teachings and information about the different geographic areas around Stz’uminus and out to the nearby Gulf Islands where we fish for salmon, herring and bottom-feeding fish like lingcod.”
Kw’umut Lelum families will be exercising their inherent rights to fish during the 3rd annual Ku’ki’youk Fishing Derby on June 25th with prizes for the largest lingcod.
Inherent Rights
Privatization of fishing rights and access, along with federal enforcement, restricted access to resources for the Coast Salish – and all Indigenous people. The Truth and Reconciliation Commission identified that this has had long-lasting impacts on our knowledge, stewardship practices and culture.
But Indigenous people have inherent rights to fish in their own territories – so what does that mean?
· First Nations in Canada have inherent and Treaty rights protected in the Canadian Constitution.
· This is the right to fish for food, social and ceremonial purposes.
· An Indigenous person has the right to fish and hunt within their treaty area or traditional territory though there are no firm boundaries.
Pan-seared Lingcod Recipe
Lingcod is popular and known for its mild and slightly buttery flavour and dense, flaky white flesh. Once the fish is fileted it can be cooked by pan-searing, grilling or deep frying.
Here is a recipe from www.theendlessmeal.com that is simple to make and delicious. Lightly seasoned filets are pan-seared to flaky perfection and then drizzled in a rich, brown butter garlic sauce. It makes a quick and easy dinner and it’s ready in just 20 minutes!
Ingredients:
· 4 tablespoons salted butter
· 1 clove garlic (finely minced)
· 2 tablespoons lemon juice
· 2 tablespoons chopped fresh parsley
· 1 pinch chili flakes (optional)
· 2 tablespoons cornstarch
· ¼ teaspoon each of salt and pepper
· 2 tablespoons olive oil
· 4 filets of lingcod
Yield: makes 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Instructions
1. Melt the butter in a large frying pan over medium heat. Continue to cook the butter, stirring frequently, until it is golden brown. Stir the minced garlic into the butter then remove the pan from the heat.
2. Pour the butter into a heat-proof bowl and add the lemon juice, parsley, and chili flakes.
3. Dry the lingcod well with paper towels then sprinkle the cornstarch over both sides. Use your hands to rub the cornstarch all over the fish. Season both sides with salt and pepper.
4. Using the same pan you used for the butter, heat the oil over medium-high heat. Add the lingcod and cook for 4 minutes. Shake the pan to release the fish (if they are sticking) then carefully flip the fish over. Cook for another 2-3 minutes, or until the lingcod is flaky.
5. Pour the brown butter lemon sauce into the pan so that the lingcod is coated.
Serve with your choice of side dishes such as salad, mashed potatoes or homemade fries, etc.