How to Traditional Native American Smoked Fish

What You Need to Know

The Maillard reaction occurs between 140°F to 190°F, contributing to the formation of new flavor compounds and browning of the fish. The use of traditional Native American smoking methods involves the use of plant materials such as cedar, alder, or mesquite to infuse smoky flavors into the fish.

Steps

1. 1.

   Alaskan Akutaq (Yup'ik people): Preservation for winter provisions

2. 2.

   Pacific Northwest Smoked Salmon (Coastal Salish tribes): Ceremonial food and trade commodity

3. 3.

   Great Lakes Whitefish (Ojibwe people): Staple protein source

The Science

Primary Reaction

Maillard reaction

Common Mistakes