Food is a huge part of any culture. The smell of something cooking can suddenly bring you back to a place, a moment in time, or remind you of the people you shared a meal with.
For Haida Wild, a seafood producer in Haida Gwaii, their aim is to have you taste Yahhguudang with each bite. Yahguudang is the Haida concept of respect for the land, sea, air and all living things, and is the guiding principle for Haida Wild.
A mom and pop shop for 20 years, Haida Wild is now part of the Haida Enterprise Corporation (HaiCo), a corporation with the goal of developing a sustainable economy on Haida Gwaii. Dana Schoahs, the Marketing Manager for HaiCo, explained that Haida Wild plays a part in maintaining the culture of the Haida Nation; knowing how to can or smoke fish, or how to dig for clams, is all part of knowing how to “self-sustain” on the island.
Haida Wild caters to both casual consumers and restaurants. Their products—from sgwaagan, Signature Candied Salmon, to skil, Wild Sablefish—have been shipped to homes across North America, to high end restaurants in Canada and even to famous clients like Clint Eastwood.
The fishermen come from Haida Gwaii and work according to the seasons with carefully controlled quotas to ensure marine populations stay healthy. Bycatch is significantly reduced by their fishing methods, and though it is usually considered undesirable by fisheries, Haida Wild ensures that it is properly processed and sold.
Haida Wild is currently developing a recipe section on its website to help customers prepare their fish at home and will soon be offering seafood “charcuterie” tastings paired with wines from British Columbia for visitors.
To tempt your tastebuds, feast your eyes on Haida Wild’s website. With just a couple clicks you could have a fresh taste of Yahguudang on your doorstep.
By Trevor Jang
Dora Wilson has been knitting for over 60 years and calls her craft a labour of love
