Recipe Corner: Egamaarrluk (Half Dried Bone King Meat)

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King salmon
Cabbage or cuassaaq’s (beach greens)

1. Fillet King salmon.

2. Take the top portion of the backbone and hang dry in smokehouse or smoker (if desired, smoke for additional flavor). You can also substitute the backbone with King salmon bellies.

3. When meat is half dried, bring a pot of water to boil and boil salmon for 10 minutes.

4. Add cabbage or cuassaaq’s to pot and continue to boil for an additional 10-15 minutes.

5. Serve with seal oil and enjoy!

Recipe from Francisca Demoski and Jose Yanez, Togiak