The Gitmaxmak’ay Nisga’a Society (GNS) and Rupert Meats announced on Friday that they are working together in a joint venture to create locally sourced smoked salmon.
GNS has been acquiring commercial smokehouse equipment to produce its own smoked salmon, but licensing and facility requirements and staffing issues have made the project more difficult, which is where GNS said Rupert Meats comes in.
Under new ownership since 2022, Rupert Meats’ owner said they have wanted to bolster local food security. Now with GNS equipment, supplies and the new partnership, they now will produce Wilp Sihoon Smokehouse – First Nations Smoked Salmon. “Wilp Sihoon” Smokehouse means “House to Catch and Process Fish”
For GNS, “this holds great cultural pride” says Blair Mirau CEO of the Gitmaxmak’ay Nisga’a Society. “Its trying to find a way to take accent recipes and modern technologies to make them available for more people.” “Were able to give back to the folks up here” Says Craig Summers owner/operator of Rupert Meats.
CFNR talked with both Gitmaxmak’ay Nisga’a Society and Rupert Meats about what this joint venture means to both companies.
Listen to the CFNR Interview with the Gitmaxmak’ay Nisga’a Society and Rupert Meats
