During their epic journey in 1808, Simon Fraser and his Northwest Company crew were treated to the food of the Fraser Canyon, including salmon oil and salmon eggs.
Salmon was a major source of fats and oils. How did they extract the salmon oil? This was done by pounding out a rock to form a large hollow. Next, the hollow was heated with hot rocks from a fire. When the hollow was hot enough to boil water, the rocks were removed and replaced with salmon heads. The salmon heads boiled there for a day and then it was allowed to cool down. A yellowish layer formed on top, similar to cream on a milk pan. This was skimmed off. Below that was the salmon oil which was then scooped into salmon skin bottles. All the bones that were left were soft enough to chew. The oil was stored for winter use.
Children would snack on the soft salmon bones from the hole after they had been cooked down.
Simon Fraser also enjoyed salmon eggs, which was considered a delicacy. People buried salmon eggs in the ground in birch bark baskets. They were kept in the ground until early Spring after the ground had thawed. These were often served with dried Saskatoon berries, noted for their sweet flavour.
Dried salmon was sometimes stored in underground cache pits. These cache pits were dug within their winter homes (dome shaped structures with roof entrances) and lined with grass and pine needles. In other places, dried salmon was kept in wooden boxes on raised platforms or in a tree. The boxes had spaces to allow for the wind to circulate around the fish.
Here is a page from my graphic novel in progress: A Cartoon Introduction to the Fraser River Gold Rush: