Description
A dual‑stage preservation method that dries fish in the sun and then smokes it on cedar planks.
Technical
Sun‑drying at 25–35 °C rapidly reduces water activity by evaporative dehydration, inhibiting microbial metabolism. Subsequent low‑temperature smoking (20–30 °C) deposits phenolic compounds such as guaiacol, syringol and cresol, which act as antioxidants and antimicrobial agents. Cedar terpenoids like thujone further suppress spoilage microbes and contribute characteristic resinous flavors.
Science
Primary Reaction
Dehydration (water‑activity reduction) combined with phenolic/terpenoid antimicrobial deposition
Sensory Profile
Aroma ()
smokyresinouscedarearthy
Origin & History
Civilization
Tlingit, Haida, Coast Salish
Era
pre‑colonial to present
Region