Traditional Maidu dish features cooked salmon
The Maidu Museum's exhibit on traditional California American Indian food has been extended by 10 days and is now on display through April.
But why wait to see the traveling show when you can enjoy the displayed photographs, baskets, food specimens and memoirs today?
Seaweed, Salmon and Manzanita Cider: A California Indian Feast explores culturally important foods such as salmon, seaweed, meat, vegetables, berries, fruits, flowers, nuts and seeds. After a visit to the Roseville museum, why not try your skills at cooking up this traditional salmon dish.
Salmon cooked on a redwood stick
By Bradley Marshall, Hupa, a tribe of northwestern California
- Cut cleaned salmon into long chunks
- Run pointed sticks through them lengthwise just below the skin
- Build a Manzanita fire and arrange sticks with fish skewered on them around the fire, close to the hot coals
- As the salmon cooks, it develops a crust
- Rotate fish to ensure even cooking
- Check to make sure the fish doesn't cook too long and dry out or fall into the fire
Seaweed, Salmon and Manzanita Cider: A California Indian Feast
When: 9 a.m. to 4 p.m. Monday through Friday, 9 a.m. to 1 p.m. Saturday, closed Sunday, through April 30. 3rd Saturday Art Walk from 6:30-8:30 p.m. April 21.
Where: Maidu Museum and Historic Site, 1970 Johnson Ranch Drive in Roseville
Cost: $4.50 adult, $4 child or senior, $16 family of four, $2 from 2-4 p.m. Tuesday through Friday. Free entrance for 3rd Saturday art walk.
Info: Call (916) 774-5934 or visit www.roseville.ca.us/indianmuseum