Haida families continue to return to the traditional rivers for food, a sense of community and spiritual renewal.

Elders especially look forward to the month of May, when their families go to the Yakoun and Copper Bay for fresh sockeye.

Dried, frozen, canned or smoked, Haida Gwaii’s delicious warm-weather harvest is eaten year-round. Seafoods preserved for the winter months often end up on the table at the many winter feasts.
The Haida Gwaii Community

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