Nuxalk traditional food

From HERE

Table 2.1 Nuxalk traditional food (67 species)
Scientific name English / common name Local name Seasonality Preparation Appreciation and taste Score 1 – 5 (5 = highest)

Fish and seafood
1 Clupea pallasi Herring and roe klkl;at February–April Boiled, canned, pickled 4.4
2 Haliotis spp. Abalone plxani January–December Fried, canned 4.1
3 Mytilus edulis Mussels, blue smiks January–December Steamed, fried, baked 3.8
4 Neptunes sp. Crab k’inacw January–December Steamed, boiled, smoked 4.5
5 Ophiodon elongatus Ling cod nalhm January–December Deep fried, smoked 3.9
6 Oncorhynchus gorbuscha Hump salmon (pink) kap’y June–July Dried, poached, barbequed, sluq 3.6
7 Oncorhynchus keta Chum salmon (dog) t’li July–September Canned, salted, smoked 3.7
8 Oncorhynchus kisutch Coho salmon (silver) ways August–October K’num, sluq, boiled, fried, baked, 4.1
smoked
9 Oncorhynchus nerka Sockeye salmon samlh June–July Steak, canned, barbequed 4.5
10 Oncorhynchus tshawytscha Spring salmon (Chinook) amlh April–June Dried, baked, smoked, canned 4.3
11 Parastichopus californicus Sea cucumber 7lats January–December Pickled, boiled 4.0
12 Phoca sp. Seal, hair ascw January–December Boiled, baked 3.4
13 Platichthys stellatus Flounder, starry pays, nukakals January–December Baked, boiled, smoked, fried, salted 3.6
14 Salmo gairdneri Steelhead k’lat October–April Smoked, baked, boiled, fried, salted 4.1
15 Salmo sp. Trout tutup January–December Baked, boiled, fried, smoked, salted 3.8
16 Sebastes ruberrimus Red cod, snapper lc7iixw January–December Fried, baked 4.0
17 Several genera Clams ts’ikwa May–February Fresh, fried, steamed, cooked, boiled 4.1
18 Strongylocentrotus sp. Sea urchin mtm October–January Raw, dried 4.2
19 Thaleichthys pacificus Ooligan, Eulachon sputc March–April Baked, boiled, fried, grease 4.2

Game
1 Alces alces Moose skma September–December Roasted, smoked, dried, canned 3.9
2 Anas sp. Duck naxnx September–December Smoked, dried, steamed 4.1
3 Canachites spp. Grouse (ruffed) (blue) takws, ,mucwmukwt September–December Smoked, dried, steamed 3.7
4 Odocoileus spp. Deer scwpanilh September–February Smoked, dried, steamed 4.3
5 Oreamnos americanus Mountain goat yaki, qwwaax September–February Smoked, dried, steamed 4.1
6 Sylvilagus sp. Rabbit qax January–December Fried, baked, steamed, cooked 3.8

Berries
1 Amelanchier alnifolia Saskatoon berry sq’sk August–September Dried, jam 3.9
2 Arctostaphylos uva-ursi Kinnikinnick berry milicw July–September Dried, cooked 3.5
3 Cornus canadensis Bunchberry p’xwlht June–August Jam 3.7
4 Crataegus douglasii Black hawthorn q’ay July–August Boiled, jam 3.6
5 Empetrum nigrum Crowberry – July–August Jam –
6 Fragaria vesca, F. virginiana Wild strawberry qululuuxu June–July Fresh 4.2
7 Ribes bracteosum Stink currant q’is July–August Fresh, frozen, jam 4.0
8 Ribes divaricatum Wild black gooseberry atl’anulh June–August Fresh, jam 3.6
9 Ribes divaricatum Wild green gooseberry atl’anulh June–August Cooked 3.6
and leaves
10 Ribes lacustre Swamp gooseberry mnmntsa June–August Fresh, dried 3.5
11 Ribes laxiflorum Wild blue currant ts’ipscili June–August Fresh, cooked 3.8
12 Ribes parviflorus Thimbleberry snutatiiqw/sxtsi June–August Fresh, dried, jam 4.0
13 Rosa nutkana Rosehip skupik August–October Fresh, dried for tea, jam 3.6
14 Rubus idaeus Wild raspberry qalhqa June–July Fresh, dried, jam 4.3
15 Rubus leucodermis Blackcap raspberry usukw’ltlh June–August Fresh, dried, jam 4.5
16 Rubus spectabilis Salmonberry qaax February–April Fresh, dried, jam 4.3
17 Sambucus racemosa Red elderberry k’ipt July–September Fresh, cooked, jam 3.6
18 Shepherdia canadensis Soapberry nuxwski July–September Dried, canned, fresh 4.2
19 Vaccinium alaskense Watery blueberry snuqlxlayk July–September Fresh, dried, jam 4.1
20 Vaccinium membranaceum Mountain bilberry sqaluts June–August Fresh, dried, jam 4.3
21 Vaccinium ovalifolium Oval-leaved blueberry spuuxaltswa June–August Fresh, dried, jam 4.1
22 Vaccinium parvifolium Red huckleberry sqala July–August Fresh, dried, jam 4.1
23 Vaccinium uliginosum Bog blueberry – July–August Fresh, dried, jam –
24 Viburnum edule Highbush cranberry st’ls July–October Cooked 3.9

Greens, roots and other plants
1 Chenopodium album Lambsquarters ts’icts’ikmlhp February–April Raw, steamed 4.0
2 Dryopteris expansa Spiny wood fern sqw’alm September–February Cooked 4.3
3 Epilobium angustifolium Fireweed shoots ts’ayxlhp March–May Peeled shoots, raw 4.0
4 Fritillaria camschatcensis Rice roots ilk September–February Boiled, mashed 3.8
5 Heracleum lanatum Cow parsnip stems xwiq’ February–April Raw, peeled stems 3.6
6 Ledum groenlandicum Labrador tea leaves pu7yaas October–February Boiled for tea 4.0
7 Lupinus nootkatensis Lupine root q’akwtsnk – Cooked –
8 Populus balsamifera spp. Black cottonwood aq’miixalhp June–July Raw scraped inner bark 4.3
trichocarpa
9 Polypodium glycyrrhiza Licorice fern root k’tsaatsay – Raw 3.8
10 Porphyra abbottiae Seaweed (laver) ihaq’s January–December Dried, cooked 4.4
Porphyra perforate
11 Potentilla pacifica Silverweed root uq’al October–February Cooked 4.2
12 Pteridium aquilinum Bracken fern sacsakwmlhpnk – Cooked 3.5
13 Pyrus fusca Pacific crabapple p’c September–October Cooked 3.8
14 Rubus parviflorus Thimbleberry shoots sxtsi February–April Raw, peeled shoots, tea 4.0
15 Rubus spectabilis Salmonberry shoots qaxalxlhpsxts’ February–April Raw, peeled shoots, tea 4.0
16 Rumex acetosella Sheep sorrel yumyumalcwlhp February–April Raw, cooked 3.7
17 Trifolium wormskioldii Springbank clover rhizomes t’xwsus October–March Cooked 4.3
18 Urtica dioica Stinging nettle tsna February–April Boiled 3.9
1 Total number of women in the study was 61.
2 Taste scores were recorded by women who used the foods (i.e. use frequency >1).
– No data.