| Remarks |
Earlier used in winter, with 150-200 fathom lines made of kelp, reaching all the way down to a fishing spot, known as 'gyu' or blackcod house. Also cited in Ref. 33292 and 38231: special hooks were constructed froma spruce tree knot, a rock anchor was used; as fish were hooked, they knocked out the sticks holding the bait that could be counted on the surface; the lines broke easily if chafed on the gunwale of the canoe; lines and hooks were individually owned an the crew shared the catch accordingly; the fish were gutted and the head and backbone removed; the stomach and gills were often saved and boiled in seaweed; after soaking overnight, the fish were boiled in bent-wood cedar box with hot rocks and the oil skimmed off; oil was also extracted by wrapping the boiled meat in spruce root sacks and squeezing them between two boards; the boiled meat was also consumed; the eggs were also eaten and could be preserved by drying. In the Englefield Bay area, blackcod were taken mainly for their oil, which was a valuable trade item not only with the mainland Indian tribes but also with Haida from other areas of Haida Gwaii who did not have access to sablefish. In northern Haida Gwaii, sable fish were a preferred food that was sometimes caught and was sliced and smoked for winter use and highly valued for its oil. A saltery for sablefish was established in Englefield Bay for a short time about 1890. |