[the above photo carousel of my myriad salmon pics illustrates the many ways Americans consume salmon, via the portals of the many food cultures that contribute to contemporary American cuisine and consumption. When it comes to salmon foodstuffs, the primary food culture influences are: Japanese (i.e. sashimi, sushi, , Nordic European (e.g., gravlax) and Ashkenazi Jewish immigrants from Poland, Russia, and other parts of Eastern Europe — especially those who settled in New York City (think lox!) and brought with them a rich tradition of preserving fish through brining and smoking and brined salmon, became a staple in NY delis, typically served with bagels and cream cheese. Nonetheless there is at least one image in the carousel above that depicts an nIndigenous North American preparation. Can you tell which one?
That Said, On THIS National Salmon Day ….
During Indigenous People’s Month wouldn’t it be great for a refreshing long overdue change to shift the Salmon narrative (i.e. whereas European food cultures “own” the narrative) to focus on the facts that Indigenous peoples of North America were the first humans to ever encounter, fish/ harvest and therefore prepare, preserve and SHARE salmon in myriad ways …
[PLEASE JOIN MY PATREON TO CONTINUE READING & learn more about Native American salmon preparation and preservation including smoking, drying, etc. & “good luck” trying to find this more “inclusive” food history narrative fairly served up in any of the mainstream ‘daily holiday ‘ source like the one hyperlinked above ] (By all means pls do let me know if you do! …]
**********************
Today’s Also: National Pierogi Day FYI….