Maple Glazed Trout Salad
Trout are a freshwater fish that is primarily found in rivers and lakes. Local BC trout include rainbow trout, cutthroat trout, kokanee, and brook trout.
Variety of methods were used in trout fishing such as hooks, nets, and traps. An individual fisher was required to get authorization from the Chief and share his catch with other families. Trout can be roasted over the fire on willow twigs, smoked, and fried. To preserve trout, fish was dried by removing back bone, scoring flesh surface and hanging to dry. Dried fish was packed in a birch bark basket with grease from viscera and pounded dried fish with berries. This method of packing/preserving ensured a balanced diet.
Maple syrup, used here to glaze the trout, is connected to Indigenous knowledge. This includes descriptions going back generations that discussed the piercing of maple trees for 'sweet water'. Today many Indigenous peoples hold knowledge about the location of best trees to tap and best times to tap. Indigenous people traditionally stored maple syrup in one of three forms: sugar, cakes or taffy.
Squash is believed to be the oldest cultivated food in North America. Traditionally it was dried and made into a flour by Indigenous peoples, unlike in this recipe, which uses the squash in a less traditional way. Squash is a part of the 3 sisters (corn, squash and beans) where each of the 3 sisters nurture each other when planted together.
Teetl'it Gwich’in Language Lesson
Trout | Vit
Fish | Tuk
Meet The Chef
Steph Baryluk
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson), Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage.
With more than 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through education, culinary training, and community engagement.
Named one of Canada's Top 100 Most Powerful Women in 2024 and a recipient of the WXN Food Industry Award, Chef Steph is a leader in advancing Indigenous food systems. From community kitchens to the global stage, she combines her culinary expertise with advocacy to inspire future generations while promoting sustainability and celebrating Indigenous cultural heritage.
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