2016 Camp Dates
|Friday, July 22nd - Monday, July 26th|
Klukwan Salmon Camp Schedule:
Note: Folks from out of town should plan on arriving in Klukwan a day before camp starts as we start at 9:00 on Monday morning. Departure should be scheduled for the day after camp ends---around noon, because the jarred smoke salmon cannot be packed while it is still warm and will be distributed on the day of departure.
Day 1: 9:00 am Orientation—gather at the Camp Clan House
Usually we cut fresh salmon for both brine smoked and dry fish on this day, but if there aren’t enough salmon to do both, we will cut only for dry fish because it usually takes longer than smoked.
12:00 Lunch either at Kim’s House or the Hospitality House
Day 2: 9:00 Opening Session and Tlingit Language at the Camp Clan House:
9:20- 12:00 On this day we will cut the dried salmon strips “atxeeshi” and “Naayadi” or half-dried salmon on the skin. If we didn’t have enough salmon the first day we will also cut some fresh salmon on the second day for the brine smoked.
1:30-9:00 pm –Tend fire in smoke house and move/turn dryfish strips to prevent the fish from sticking to the poles—assign groups of two for every 1.5 hours
12:00 Lunch at Kim’s, or the Hospitality House
Day 3: 9:00 Opening Session and Tlingit Language at the Camp Clan House:
9:20-Take salmon out of the brine, rinse and cut each fillet in half then quarters leaving the quarter strips attached at the top. Then the strips are laid out in the smoke house on racks in Lani & Jones’ Smoke House.
1:30-9:00 pm –Tend fire in both smoke houses—assign groups of two for every 1.5 hours
Day 4. 9:00 Opening Session and Tlingit Language at the Camp Clan House:
9:20- 4:00pm Cut fresh salmon at the camp, put in salt brine for one hour. Move to Hosp House for jar washing, lunch and pressure processing
1:30-9:00 pm –Continue to tend fire in smoke houses—assign groups of two for every 1.5 hours
Day 5 9:00 Opening Session and Tlingit Language at the Camp Clan House:
9:20-4:00 pm Remove Smoked fish from Jones and Lani’s Smokehouse, Bring to the Hospitality House Kitchen for cutting, filling jars, and pressure processing.
9:00-1:00 continue to tend fire at camp smokehouse until after the smoked fish is in the pressure pots. Then go back to smoke house to get Naayadi and strips to package in zip lock bags or vacuum seal
Notes: People should come prepared for wet or sunny weather. Rain coats, hoodies, boots and tennis shoes. Also, wear your grubby clothes to camp so you don’t have to worry about fish blood staining your clothing. It would also be a good idea to bring some bug spray.