Monday, September 11, 2006

Remembering the Treat of Salmon Eggs

By J. Mack, Nuxalk and Secwepemc Nations

I remember eating salmon eggs as a young child in BC. My mom would collect the eggs when we cleaned sockeye salmon from the Fraser River that we had caught the night before. She would put them in a large pot and boil them. The eggs would cook quickly, and I would peel away the membrane (that turned grey with the heat) to reveal the pinky-red eggs in their splendor.

Salmon eggs were always a treat for us—they were so rich and delicious.

Now, we cannot eat the eggs because they are full of mercury and other toxic chemicals. Now, we have to throw the eggs out with the guts—or burn them on the fire in the smokehouse where we dry our salmon. The salmon are sick—soft and beat up—not like they used to be. And what about those poisoned eggs that make it to the spawning beds? What happens to them?


Posted by Kiley Turner on 9/11/06

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At 6:21 pm on 5/01/08, Gerald Michel said:

J. Mack, I know of a study that was conducted last year 2007 on the health of the salmon from the Fraser mouth to the Thompson R.sponsored by Health Canada I could see if I could share the information with you. I too love my salmon eggs.
Gerald
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At 5:00 am on 6/30/08, Salmon eater said:

I remember my granny used to cook salmon eggs, mixed it with cheese cream and other seasonings.

We used it as spread on bagel and toasts, a really delicious treats for breakfast.....

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