Imagination FX Family and Traditional Foods 2
West Coast Canada Indigenous foods are deeply rooted in the region’s natural abundance, including seafood, wild game, and foraged plants. Salmon, a staple, is traditionally smoked, dried, or baked. Shellfish like clams, mussels, and sea urchins are widely harvested. Berries such as salal, huckleberries, and salmonberries are foraged for fresh eating or preservation. Other key foods include venison, elk, and roots like camas and wild potatoes. Traditional preparation methods include pit cooking, smoking, and fermentation, reflecting deep cultural and spiritual connections to the land and sea.
West Coast Canada Indigenous foods are deeply rooted in the region’s natural abundance, including seafood, wild game, and foraged plants. Salmon, a staple, is traditionally smoked, dried, or baked. Shellfish like clams, mussels, and sea urchins are widely harvested. Berries such as salal, huckleberries, and salmonberries are foraged for fresh eating or preservation. Other key foods include venison, elk, and roots like camas and wild potatoes. Traditional preparation methods include pit cooking, smoking, and fermentation, reflecting deep cultural and spiritual connections to the land and sea.
West Coast Canada Indigenous foods are deeply rooted in the region’s natural abundance, including seafood, wild game, and foraged plants. Salmon, a staple, is traditionally smoked, dried, or baked. Shellfish like clams, mussels, and sea urchins are widely harvested. Berries such as salal, huckleberries, and salmonberries are foraged for fresh eating or preservation. Other key foods include venison, elk, and roots like camas and wild potatoes. Traditional preparation methods include pit cooking, smoking, and fermentation, reflecting deep cultural and spiritual connections to the land and sea.