Smoked fish

In longhouses, fish and meat are often smoked and dried, hanging over the many fires lit by Indigenous families. Along with agricultural produce, fish is an essential food for Indigenous peoples.

The St. Lawrence estuary is a rich ecosystem for fishing. It is home to many species, including herring, mackerel, salmon, and sturgeon, as well as numerous marine mammals, including porpoise, beluga, seals, and several species of whale.

In addition to fishing, Indigenous peoples are also avid shellfish gatherers. They eat the flesh and transform the shells into ornaments, pendants, or necklaces.