Wetsuwetin

Wetsuwetin is a traditional dish originating from the Indigenous peoples of the Pacific Northwest Coast, particularly associated with the Squamish and Musqueam First Nations. It is a type of savory steamed pudding or cake, typically made from a combination of finely ground salmon roe, rendered fish fat (often from salmon), and sometimes other ingredients like berries or kelp. The mixture is carefully wrapped, traditionally in cedar bark or nowadays often in parchment paper, and then steamed for an extended period. This slow cooking process results in a firm yet moist texture and a rich, distinct flavor profile.

The preparation of wetsuwetin is a time-honored tradition, often involving skilled knowledge of gathering and processing ingredients. The salmon roe is dried and ground into a fine meal, and the fat is rendered to achieve the right consistency. The wrapping is crucial to holding the shape and ensuring even steaming. Historically, wetsuwetin was an important food source, particularly valued for its nutritional content and ability to be preserved. It is often prepared for special occasions and gatherings, serving as a significant cultural food. While its consumption may not be as widespread as in the past, it remains an important part of the culinary heritage and identity of some Indigenous communities.