The Role of Fishing in Community and Traditional Ways of Living
For the Haudenosaunee, fishing, the practice of catching fish for food and community use, is an important activity that brings people together to share food, stories, and knowledge. The Mohawk language describes fish based on their features, making them easier to identify, while the practice of passing down fishing skills to future generations also teaches respect for the environment and the importance of taking only what is needed.
Fishing and the connection to Kanien’kéha
Activity
Complete the worksheet to reflect on today’s lesson.
Recipes
Browse some recipes that include seasonal fish.
Rainbow Trout Baked in Foil with Potato, Tomato, Wild Leeks, and Thyme
Servings: 4
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Total Time: 35 Minutes
Ingredients
- 4 fillets of rainbow trout
- 2 potatoes, thin sliced
- Extra virgin olive oil for the foil
- Salt and pepper
- 1 lb ripe tomatoes in season, peeled, seeded, and chopped
- 2-3 wild leeks, chopped
- 1 tablespoon extra virgin olive oil
- 4-8 sprigs of fresh thyme
- Lemon wedges for serving
Directions
- Preheat oven to 350 degrees.
- Cut apples in half, top to bottom; remove the core and seeds.
- Place flat side down on a baking sheet; place in the oven for 15 minutes.
- Mix together the berries and the sugar in a separate bowl; set aside.
- Remove the apples and flip them over.
- Mix the wild rice and the berries together; add 1/2 cup of maple syrup.
- Divide the wild rice mixture into four equal parts; place each part on top of the apples.
- Drizzle 1/4 cup of maple syrup over each apple; serve.
Stuffed Rainbow Trout with Long Green Beans and Wild Rice, served with Lemon Cream Sauce
Servings: 4
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Total Time: 35 Minutes
Ingredients
For the Trout
- 4 fillets of rainbow trout
- 1 lb. long green beans, halved
- 2 cups wild rice, cooked
- Salt and pepper
Lemon Cream Sauce
- 2 cups chicken stock
- 1 garlic clove, minced
- Juice of 1 1/2 lemons (about 5–6 tbsp, adjust to taste)
- 1 1/2 cups heavy cream
- 1 1/2 tbsp cornstarch (mixed with 1 tablespoon cold water)
Directions
- Preheat the oven to 450 degrees.
- Lay the fillets, skin down, on the baking sheet.
- Spread the wild rice evenly over the fillets, creating a thin layer.
- Take 6 pieces of the long green beans and lay them across the thickest end of the fillet.
- Begin a slow roll toward the thin end of the fillet, creating a rolled trout fillet.
- Spread the rolls evenly across the baking sheet.
- Bake for approximately 15 minutes.
- Remove the fillets from the oven; place at the center of the serving plate.
- Slowly drizzle 1/2 cup of the lemon cream sauce over the trout rolls.
Wild Rice Water Poached Rainbow Trout with Ramp Pesto Quinoa and Sun-Dried Tomato
Serves: 4
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients
- 2 fillets halved, rainbow trout
- Liquid from the wild rice
- 2 cups dandelion greens
- 1 cup wild ramps
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1/2 cup sunflower seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked quinoa
- 1/2 cup sun-dried tomatoes, roughly chopped
Directions
- Cook the quinoa according to the package.
- Add the ramps, dandelion greens, lemon juice, water, sunflower seeds, salt, and pepper to a blender or food processor and blend until smooth.
- Mix the quinoa with the pesto sauce; stir in the roughly chopped sun-dried tomatoes.
- Place the wild rice water in a pot and bring to a simmer.
- Place the rainbow trout pieces into the water; poach for 10 minutes.
- Remove from the water, and place on a cutting board to rest.
- Divide the quinoa into four portions, placing each portion in the center of each serving plate.
- Place the rainbow trout fillet on top of the quinoa. Serve.
