- 1: Kweléches
- 2: P'ípetlexw
- 3: Kweléches
- 4: P'ípetlexw
- 5: Kweléches
- 6: St'á te Lálems
- 7: Skúkwel
- 8: Skwúkwel
- 9: Skwúkwel
- 10: Skwúkwel
- 11: Skwúkwel
- 12: Skw'éxam
- 13: Tes te Skw'í:ls
- 14: Kweléches
- 15: Skwúkwel
- 16: Swa Shxwéyeches
- 17: - Kweléches
- 18: Ílhtel
- 19: Selchíms te Swáyel
- 20: Qwólqweltel
- 21: Tes Skw'í:ls
- 22: Skúkwel
- 23: Skúkwel
- 24: Ílhtel
- 25: Q'elq'éylthet
- 26: Íleq'als kw'e Stámes
- 27: Skwúkwel
- 28: Q'elq'eylthet
- 29: Sk'áxem
- 30: Kweléches
- 31: Skwúkwel
- 32: Í:lhtel
- 33: Tamethóm
- 34: Shxwíyolem
- 35: Skwúkwel
- 36: Kweléches
- 37: . Li kw'e Lá:lém
- 38: Í:lhtel
- 39: Shxw'íyolem
- 40: Stá te Lá:léms
- 41: Shxwiyolem
- 42; Í:lhtel
- 43: Í:lhtel
- 44: Qwólqweltel
- 45: Í:lhtel
- 46: Pípe'áwtxw
- Skwúl 47
- 48: Í:lhtel
- 49: Stá te Lá:léms
- 50; Iyósthet
23: Skúkwel - 23: Education
Introduction to SUH 23A
Introduction to SUH 23
The different species of salmon are important to us because of their different qualities and the requirements of preservation. The sockeye runs during mid-summer and can be preserved outside, but they are fat and do not keep as long. Chums run in the fall and have to be preserved in a plank house over a smoky fire. They are lean and when smoked will keep for a long time. The flavour of the different species is different as well. During the summer drying the fish is a possibility especially in the Fraser Canyon. There a warm wind provides ideal conditions for preserving without the added expense for fuel to smoke them. When the salmon are dried in sheds they are rubbed with salt and a fire is kept burning to keep the damp out, so that no mold sets on the fish.