Salmon (the Tlingit newspaper) is a big part of an Alaskan
native's diet, and there were many ways to prepare it traditionally.
First you would spend a lot of the day catching an abundant amount
of salmon, from one of many varieties including King
Salmon, Sockeye Salmon, Dog Salmon and CoHo. Then,
once the salmon was caught, you would cut the salmon
open, clean out the insides and wash it well. A tip
for cutting the salmon, is cutting it like a newspaper (that
is how it got the name, the Tlingit newspaper). After
you are done with that, we would hang the salmon up in smoke
houses for at least 1 1/2 days. After that, you can
enjoy your salmon by smoking it further, putting it in
a can (jarring) and saving it for later, or by eating it right
way. Below is a picture of canned fish.