Sheila Hurst – Sheila, Chilcotin from Toosey Reserve, breaking the spine from the salmon before cutting in the Liliooet style. After the salmon is cut, it is hung in the smokehouse to dry, see background.
Sheila Hurst – Sheila, Chilcotin from Toosey Reserve, breaking the spine from the salmon before cutting in the Liliooet style. After the salmon is cut, it is hung in the smokehouse to dry, see background.