| Folk Arts - Master Artist - Sharon Dick
Sharon Dick is a member of the Yakama nation and is one of only four who know the traditional native methods to process salmon. Throughout her childhood, Dick watched as her mother, grandmother, and sister, cut fish at Underwood Landing and Celilo Falls. Dick realized the significance of salmon to her culture when her mother passed away, leaving no one else in her family to uphold and honor this tradition. Sharon passed on the techniques she learned from her mother to her children. Dick is working to interest Yakama youth in the tradition, preserving ancient techniques, and teaching the art to those who are interested. She sees practicing old traditions as a means to strengthening the sense of identity among younger generations of her community, encouraging them to remain on the reservation. She says that what was once important to the survival of her people is now important to the survival of her culture. During the Gulf War Sharon Dick provided dried salmon to the families of soldiers, who sent it to their overseas sons. During the latest war Sharon has done the same, considering it to be one of her greatest rewards.
Salmon is not just food, but a crucial component of Yakama culture, bearing social, nutritional, and especially spiritual significance. The practice of drying salmon is considered an art form among Dick’s people. Precision is essential since the fish will not keep if it is not sliced correctly. There are many steps involved in drying salmon: fresh salmon is gutted, hung to dry slightly, then sliced into thin fillets and draped over horizontal poles. After a day or so, the fillets are transferred to cedar skewers, and left to finish drying for one to two weeks. The shed where Dick dries her fish is built to allow wind off the Columbia River to circulate within it, drawing the moisture from the fish. Salmon preserving techniques are traditionally passed down from one generation to the next. The demand for Dick’s salmon is high partly because salmon runs are dwindling, and because so few Yakamas know how to process salmon the traditional way.
As a recipient of a 1994 Apprenticeship grant, Dick taught Betty Meanus Hamilton how to prepare and dry salmon and eels. Dick also taught Betty about the many traditions connected to salmon preparation. Betty Hamilton is the daughter of Dick’s first cousin. As a child, Betty saw her grandmother practicing the tradition. When Betty’s grandmother died her family lost the tradition. Once Betty had earned a college degree and returned to the Yakama reservation she wanted to learn more about her family tradition.
As a recipient of a 1998 Apprenticeship grant, Dick taught Deborah Jim how to prepare and dry salmon and eels.
As a recipient of a 2000 Apprenticeship grant, Dick taught Scherri Sotomish how to prepare and dry salmon and eels. Dick has worked with Scherri, the Salmon Marketing Coordinator for the Columbia River Inter-Tribal Fish Commission, giving many demonstrations on fish preparation. Scherri Sotomish is a member of the Nez Pierce Tribe from Rufus, Oregon. Scherri has appreciated traditionally dried salmon for years, but only recently became interested in learning the process behind it. Scherri recognized the increasing rarity of people knowledgeable about the art form, and wanted to learn the tradition.
As a recipient of a 2002 Apprenticeship grant, Dick taught Sharon Andy traditional salmon drying and preparation techniques. Sharon Andy, also a member of the Yakama Tribe from Wapato, Washington, has practiced traditional salmon drying for the past five years. Sharon has been familiar with this traditional art form since childhood. Sharon is excited to learn about different species of salmon and the best weather conditions for their preparation. Sharon Andy hopes to pass the tradition on to her children and others in the community.
As a recipient of a 2003 Apprenticeship grant, Dick taught Pamela Wong the art of traditional salmon drying and preparation. Pamela is a member of the Yakama Nation and has a long family history of salmon preparation. Dick will teach Pamela to properly identify fish species and how to use different knives for filleting, cleaning and cutting salmon. Pamela intends to pass the trade on to her children, preserving her Yakaima traditions.
As a recipient of the 2007 Apprenticeship grant, Dick taught apprentice Inez M. Jackson the art of traditional salmon drying and preparation. Dick taught Inez how to properly identify fish species and to use different knives for filleting, cleaning and cutting salmon. Inez wishes to share in this cultural training because of the strong importance it has, and hopes on sharing the art with others. | |||
