yukola

This sort of dried fish – usually whitefish, char, and, more rarely, pike – is preserved using a uniquely Evenk method. The fish are cleaned and the head lopped off before an incision is made along the back, leaving the two sides joined only at the tail. Shallow incisions are cut in the meat to make the fish dry more quickly. The fish is then salted and hung on a rope inside a chum, above a smoky fire, or simply outside in the wind.