When the Mi'kmaq men bring back the fish after they are done fishing, the fish are split open and cleaned by the women.

Then the fish are put on racks in a smoke house. The smokehouse was built like a wigwam, only smaller. The smoke house has four long sticks to hold up the racks. Underneath the fish is a fire. The smoke from the fire smokes the fish. After the fire is lit, the women cover the smoke house with hides to keep the smoke inside. Smoking the fish preserved it so that it would not spoil. It could be kept for a long time, and eaten when needed.

BACK TO START PAGE