Salmon have been a staple of nourishment and culture for Carrier and Sekani communities for generations.  To this day, this valuable resource is used for sustenance and trading among neighbouring Nations. 
In August, some CSFS staff went  to Donald’s Landing in Burns Lake to process fish donated by Lake Babine Nation. Each year, a mix of staff volunteers from fish camp pros to those attending for the first time contribute to preserving the salmon for consumption.  

Teska Odusi, CSFS Change Management Specialist had a great time at fish camp experiencing traditional practices and bonding with colleagues.  
“From the name 'Fish Camp' and what I heard from colleagues, I was told that we would be scaling, gutting and cleaning fish. I figured that it would be a breeze since I’ve done that several times at home. So, I came prepared with my old clothes, gum boots and enthusiasm and marched straight to work. It turned out to be a wonderful experience! I loved getting to know the community and their culture. It was nothing like how I clean fish at home. I picked up some new skills that I have started using in my own kitchen. I’m glad I got to be part of it this year.”  

Annette Casimir, Senior Cultural Advisor, has been attending fish camp for about four years, and is considered a professional ninja at processing fish by other volunteers at the camp. She shares what it’s like to belong and the importance of upholding social structures through shared work.  

“I help in planning for the fish camp with Benna. We start preparing a week before by getting supplies, knives, gloves, canning jars and other items needed for processing the fish. I enjoy doing it every year and seeing the joy on faces as we build comradery. Sometimes staff ask me for ways to gut or clean fish faster, I giggle and tell them that there isn’t a trick, and you just develop your own style after a while. You’ve got to be very careful though because those knives are sharp! We also went berry picking and got to eat tasty berries before harvesting season is over.” 

The entire salmon cycle, from harvest to processing, is considered a sacred gift from the land that requires reciprocal respect and responsible management.  

Benna Rathburn (aka Mama Beaver) has been leading fish camp for over a decade, and every year she gets increasingly excited for Indigenous and non-Indigenous staff to participate in the activities.  

“This year, we processed Salmon with the help of about 30 volunteers. We all take shifts to get it done, so teamwork is very essential. We have people who stay up ‘til the wee hours of the morning canning fish. At Donald’s Landing, there is a smokehouse where we dry the fish to make jerky, it’s delicious. We also dry them, can and freeze the rest.”  

Processing fish is tedious work, but with plenty of laughter and stories it makes the communal effort worth it. The fish will be shared with the community, given to people in need, and saved for future Bah’lats where they will serve as tasty traditional nourishment that will hopefully be eaten in the same joyful way it was prepared.