PAGEC2 =, Native Indian eaetessneMs: + BC. _-Fecipes BARBECUED | SALMON HAIDA _ 1. Slit the -underside of the fish from head to tail: “ ‘ 2, Clean out the insides and cut off the head. 3, Remove the backbone by cutting a’ quarter. of an inch from it on both sides. Do not cut through the skin. This will free the backbone from the smaller side bones so It can be pulled free. : : 4, Open the fish flat, flesh sida up, and place it on a table so that the tail is nearest to you. 5. Find. the centre of. the . -. salrion and make two inch-long - slits one about an inch under the other, . ; ° 6. Make another two slits above these twa'slils at the top. . af the fish about an ‘inch from theedge. © - |! 7, Sharpen’ both ends of a cedar stick which is five-eighths of an inch in diameter and about three feet long. ee -§, Beginning at the tail ‘end of the fish, slide the stick along the length of the fish between theskin and the meat. When the stick comes to the two slits in. the centre of the {18h bring it out through the first slit and back down through the second slit so that about an inch of the stick shows at the surface.’ This is repeated at the top set of slits. 9, Smaller sticks, with “A diameter of about one-half inch, are sharpened and . inserted across the salmon to keepit flat. Place one stick about an-inch from the head end of the fish . and the other half-way fram the ~ * head and tail ends, Again insert the sticks between the meat and the skin keeping the smaller. ‘slicks under the centre stick. (Placing the smaller sticks under the centre stick helps ‘to . support the fish when the skin side is toward the fire.) ;,~ 10, Put the, stick,-with the / salmon on it in the-ground at an angle toward the fire sothat the - fish rests about afoot fram the flames. On windy days the fish should be positioned so that the wind will blow the ashes away from the fish... ee 11. Cook the salmon about ane hour with the meat side toward the fire. When the skin feels warm to‘the touch, turn the fish and cook with the skin side toward the fire for half an ur, we 12, Serve hot with melted bulter er eulachon grease, Before the people of Bella-; Bella had nets, Willie Gladstone recalled, they trapped fish, A - gircle of-rocks about four feet high was constructed at low tide. High tide brought the fish into the traps leaving them stranded af the next low tide. Claude and Vivian Davidson , Haida EULACHONS . 7 SMOKED RULACHONS ‘After ‘eulachons. have been caugh! they must be left to “season'' before they are - smoked. Seasoning requires four te five days and involves leaving the fish on the ground in sacks or uncovered. Long ago, woaden boxes were used to hold the seasoning fish. When the heads (urn white, the fish have - seasoned sufficiently. _ Seasoning makes the scales easier to remove, develops the flavor of the lish and softens the meat. ; Preparation for Smoking: 1. Wash the eulachons four or five limes until the scales come off. . 9. Place the fish ina barrel of fres) water to which has been added enough coarse sall to float a potato, 3. Add two cups of white vinegar io Ihe salt.water to reduce (he olliness of the fish, 4. Soak the eulachens in the barrel for half an hour. 5. Rinse In fresh water, then return to the barrel for an ad- . ditional ten minutes of soaking.” 6. Drain the fish. 7. Hang . eulachons- for smoking by threading a strip of red cedar through the gills of ihe fish, or by pulling one fish by Ihe tall, through the mouth and gills of ancther fish. The two are then hung over a strip of cedar bark or ona red cedar stick, - Smoke the eulachons. three days. When the fish are dry they may be eaten directly from the smokehouse of toasted over an open fire. . Half smoked eulachons (i.e., left one to two days in the smokehouse), may ‘be canned, ore Mary Hi cs Kineolit. - 4 SUN-DRIED EULACHONS 1. Follow -the directions for “seasoning” eulachons given in the recipe for. smoked @ulachons. .. . 2, Thread a strip of red cedar back through the gills of about forty fish. - - mo 3, Rinso the whole string of fish in fresh water, a 4, Hang the eulachons in the sun for one to four weeks, untli dry. a 5. Store the dried fish-in a. plastic bag with the addition of _ WEDNESDAY, APRIL 10, 1974, - a pair of pretty legs and a short. skirt might ‘be able‘ to do for : ; >. “some other stranded motorist - | . Oo e res C U Cosas. .! only. haven't: gol. the pretty. -. : legs!" 8 veg oo ne) A CBS : 5 rm ; : a D.AS.H.: flags, which~ are ¥ « ; made for. permanent use of strong vinyl, have a. hanger built in; which hooks over the - edge:of the driver's window: — The flags are available fa $4.50. which includes taxes, postage and handling by mail order to "ae HERALD, TERRACE, B.C. Vehicles -:Department= will... grant a driver's license lo any.” _ -D A “person who demonatrates his or fier abilily.ta operate. an. automobile safely.” Often, a3 in... the ‘case of paraplegics , the - driver has hig car outfitted with special driving alds such as hand controls for . foot-pedal operation.’ . Statistics have a small amount of coarse salt. Punch small holes in the bag to allow some ait to circulate. This” ‘will help keep the fish dry. To serve: Toast the fish over waylaying innocent passers-by for a stick-up.” re Mr. Gordon Sullivan, one ‘of ihe first to purchase the D.A.S.H. flag for his car, puls il an open fire.“ - proven. thal handicapped : 4 : ” Shirley Angus drivers are at least as com- this way, “Carrying my. DAS.H., P.O, Box 133,,Delta, - Kineolith petent as average drivers. D.A.S.H. flag does for me whal B.C. : ; : In the cases of paraplegics, . 7 ee _ ; WILD DUCK SOUP hand controls have heen wo 5 7 Grace Nelson, Rose Barton developed that are modern and ae DENTAL TOPICS Kincolith. efficient. It has been noted teo, . ts Se! : . Duck and geese are prepared that there is aclually jess . peut : : Soe far soup as follows: reaction time from the eye lo LASERMAY PREVENT . {al were nat trealed by the . oe laster beam,.. No decay was 1. Pluck the bird, and save the feathers for pillows. 2. Singe the smiall feathers on the head and body overran open flame; hold the bird by its wing tips and turn it to singe all the feathers. ' . ‘4, With a knife cut off the oil sac on the underside al the base of thetail, and scrape the bird to remove the singed feathers an scorched skin. -’ 4, Cut off the wing tips an feet atthe joints; discard the feet. Cut the skin and tendons of the body joints and break to - cremove the legs and wings. "5," Cub across the breast at the base of the neck. Grasp ‘the braast at the cut edge; pull and separate it from the head, neck “and back section. The ribs will break along the sides. leaving . them. altached to the’ breast bone and to the back bone. Breaking the bird in this manner issaid to prevent small bones in the soup. _ 6. Draw the bird saying. the gizzard, heart and liver. Cut tte gizzard to the centre; open it cand remove the shells and sand found inside. ° an 9, Wash the birds and organs well, - : a ~ g. Remove the meat from the breast and cut it into smaller pieces, 6 at 9. Sever the head and ‘neck wheelchair :.superimposed on: ‘from the back by cutting at-the” ‘pase of the neck.” . "40..Cut the back. across the through the centre of the breast: bone, . : Ll. ‘The head, if free ‘of pellets, the bones, breast meat, heart, liver and gizzard are all used in the soup. The meat is, eaten from the bones when the -.|.- ° . soup is served. 5 1 12-1 the birds: are. to: be “stored: one or-two days -befére they are used, they: should be plucked, singed and: washed. ‘The oil sacs should be removed. ‘They should be drawn and hung < by theneck in a cool, dark-place until needed.’ > . . Fo Prepare. the Soup:-'- Combine in a large pot: 2 birds, cut as directed | “(giblets added. later}. 14% quarts cold water 2 tbsp, coarse sal lg tsp. pepper Cook for one © half- stirring accasionally.. ~. Add: . : a a4 cup rice eo 1. medium carrot, chopped 3 medium potataes, an chopped : cup cabbage, chopped stalks celery, chopped medium onions, sliced”: : ivers, hearts, and | - gizzards, chopped rwor 7 Simmer until the meat is~. tender when tested with a fark. ~ Add 2 cups uncooked noodles or: macaroni Cook until the macaroni is - 4. tender, Tothicken the soup, mix two Lablespoons of flour in one-..+..” half cup of cold water; add this mixture to the soup. slowly, ° stirring constantly. FREEZING FISH AND SHELLFISH | * — Fisheries’ Services En-: « ylronmenl Canada Tips tor Successful Freezing the hand than from the.eye lo the foot. : . : Other classes of drivers are subject to some specific limitations such as dayligint conditions for the partially sigh! impaired. An important point about all handicapped drivers is that the degree of care exercised in thelr driving is much greater than the average because the car is a precious component of their life-style: mobilily. However, just like any driver, lhe ‘physically: handicapped ’ driver sometimes suffers from the unexpected and un- forseeable mishap. It could bea simple flat tire. I could be motor failure. H could be a patch of ice or 2 rut thal throws - into the ditch. So you fix it, or pul up yaur hood to signify motor Iroubte, or you go for help. Unfortunately, these alternalives of relief are nol aiways open to the handicapped driver. This is where D.A.S.H. has come 10 the rescue. D.A.S.H., whose full name is Della Distress Aids Signals for the Handicapped Society, is a recentiy registered non-profit organization whose purpose is \o _manufagture, market and promolea ag, All ihe flag says |. cis ance | ..Of. more than one.occasion, her friend: spent hours-“irying - (0° ;Vattract assisLance from passing “motorists. no js Help". © All it shows is an oulline’ of. a, person ‘in’ 1a ihe - international’ distress - ‘signal, the red triangle.“ fits) n ion. Radia 1, Use only good: quality: sirictly fresh fish and shallfish. 2. Package in. water-praat.’ ; sbags; jars; wraps such as. plastic bags; glass, plastic or, waxed cardboard containers with light fitiing lids: freezer . paper or foil. 3, Package [ish carefully, pressing oul all air, seal (ightly, ~~ ; 4, Label packages for easy”... recognition; nate amount of: food and date of freezing. - 5. Siore at 0 deg,’ Fy tem: perature or Jower. Keep. ther: . mometer in freezer and make a regular. check on, ‘the . tem: perature. A constant tem perature ‘is important » maintain quality. 7 o 1. Clean, ready. for. coaking. Remave fins, tail and scales, Rinse in cold water, Leave whola, filet, ar cut into steaks, 2, Dip leaner” fish in salt. solution (1 cup-to,1 gallon col water). for 20. seconds... Th helps.to ‘firm’ “the: flsh‘an improve the flavor. 3, If freezing is delayed, pac fish. in ice . and .store . | refrideratots’ 300 en —* To Prepare Fish for Freezing . Mrs. Sheila ‘Lockert, of bella, *, middle, and cut ,the breast’) °° sv vps e se: There’ peed models where the outlay m dest: butthelayoiltis lavish: . male: urprise arkatth you won't find on any:big c Help! B.C., has been the prime mover behind D.AS.H. As she sees il il, the flag which D.A.S.H. is producing is comparable io any other. form of automobile in- surance whieh - protects motorists: against mishaps. Mrs. Loekert, herself a quadraplegic and not able to drive, says: the impetus came from a paraplegic friend who’ used lo drive bul gaveit up afler ‘encountering a. couple. af discouraging : circumstances. Mrs. Lockert’ and several associates, all of whom are orollaSR §, in addi- n.toits ‘protective bolt-on len-—. erfims, nasa racing type console. codgrain steering wheel and wide adial tires. All stand veratach tno ex cam engine. “.” CORONA SA {ATE ESP INT Handicapped person requires’ assistance. These flags are now available lo %, ard equipment. There's omeler (Itredlines al 6.500 rpm) tra charge. And the charge is a pleasanl :In fact, there isn't another 5-speed on the at:comes within $1,300 at it. mn “