The Mackenzie River contains very important stocks of
various Whitefish species and Inconnu or Coni such as this one
held aloft by Gabe Andre and James Moonie.
For generations the Andre family has netted Whitefish and Coni
at the mouth of Tree River or Dachan chuu gehnjiga. These cabins were also
used as main dwellings during the winter trapping season.
When the fish are running there is hardly a moment's rest. Nets
have to emptied regularly and the fish must be processed as soon as possible,
before more are brought in.
The fish are first scaled, headed and cleaned. The thick
filets are removed as is a strip of meat on either side of the backbone.
This "strip" is a choice piece. Pounded dryfish is sometimes mixed with
berries or sugar to make a tasty snack
The thick filets must be scored in order to speed drying and
expose more of the flesh to the smoke. Experienced dryfish makers always
cut away when scoring the filets and never cut through the skin.
Once the filets, strip and backbones have air-dried, they
are placed in a smoke-house to cure in the smoke of a slowly burning fire.
The purpose of the fire is to produce smoke, not heat. The dryfish is then very
light and will last several months if kept dry.
Even as clean-up takes place, the nets are again filling with
more fish.
