Iqaluich Niġiñaqtuat, Fish That We Eat
Jones A. 2006. Iqaluich Niġiñaqtuat, Fish That We Eat. US Fish and Wildlife Service, Office of Subsistence Management, Fisheries Resource Monitoring Program. Anchorage, AK
Abstract: This report, Iqaluich Niġiñaqtuat, Fish That We Eat, honors the traditional Iñupiaq fish food wisdom of northwest Alaska. Each fish native to the study area appears along with its Iñupiaq, English, and Latin names, a sketch, identification details, a brief life history, and associated recipes for gathering, preparation, and use. Each recipe is presented with respect and a genuine appreciation of the food. The directions give as much detail as possible, including background information, enabling readers to continue creating and eating these foods forever. The preparation techniques include raw, boiling, roasting, fermenting, drying, freezing, salting, and pickling. Photos and sketches of fish and processes, plus personal stories, enrich the text, along with Iñupiaq words commonly used today. The vibrant health and vigor enjoyed by past Iñupiat came from eating the whole fish, especially the more flavorful and nutrient-dense liver, eggs, and head. These highly nutritious traditional recipes and preservation techniques remain as delicious and well loved today as they have always been.
- Type
- Book
- Authors
- Jones, Anore
- Date of Issue
- 2006-02
- Publisher
- US Fish and Wildlife Service, Office of Subsistence Management, Fisheries Resource Monitoring Program
- Units
- CAKR , KOVA , NOAT
- Keywords
- fisheries, health, Inupiaq, subsistence, TEK, traditional ecological knowledge
- Subjects
- Ecological Framework: Human Use | Consumptive Use | Consumptive Use