T'Á - King Salmon Chinook - Characteristics of the King Salmon
(Small black spots on back, large scales black jaw and has her sharp teeth.) King Salmon can be dried, smoked, pickled, frozen or jarred for future use. A very rich tasting fish. The head of the King Salmon is baked or boiled. The backbone and tail are smoked and dried for future use.

Cháas' - Pink Salmon - Humpy characteristics (Large black spots on body and tail has spots on body and tail has spots, the fin has no spots.) During the spawning season the male will develop a hump on back. Humpies are used for drying and smoking. It is not a large fish and is easy to handle and slice. The fish is not as oily as others and dries well. Some might jar fish but most will freeze fish for boiling with seal oil. In the fall, the Humpy eggs are full grown and used by the natives for aging or cooking. The backbone and tail are smoked and dried for future use.

Gaat - Sockeye Red Salmon - Characteristics of sockeye (no black spots on back or tail and not as large as the other salmon the body has a blue shade.) Very red meat, easy to handle and slice. Popular fish for jarring, freezing, smoking, and drying. Fresh Sockeye is boiled with seal oil and mixed with seaweed. The backbone and tail are dried and smoked for future use.

Teel' - Dog Salmon Chum - Characteristics of the dog salmon (no black spots on back and tail, smooth body, wide gills, when it hits fresh water it turns into a rainbow of colors) Meat of the dog salmon is usually of the light pink color. The dog salmon is a prized salmon of many natives. In the fall, the salmon is very large and many slices of fish can be stripped off for drying or smoking. The fish is usually frozen, smoked or dried. Dog salmon is boiled with seal oil. The salmon eggs are cooked and jarred fresh. The eggs and the head are fermented and used by many natives. The guts and all stomach parts of the salmon are used in the fermenting of the salmon heads. The tail and backbone of the salmon are smoked and dried for future use.

L'OOK - Silver salmon or coho - Characteristics of a Coho. (Small black spots on upper part of tail, thicker tail than other salmon, jaws are white or gray, and scales are large. When the Coho reaches the fresh water, it will develop a hooked nose and will turn red.) Coho can be dried, smoked, frozen or jarred for future use. Coho contains more bones than other salmon. Eggs are used for cooking and mixing with elderberries as a dessert. The backbone and tail are smoked and dried for future use.