The rendering of herring oil, processed from the bodies of the densely packed spawning fish, produced a concentrated caloric resource that was stored for winter use and that was also an important trade commodity.

The technology of herring raking and oil rendering was specialized and efficient.

As spring progressed into summer, the salmon runs began.

Different species in different systems provided harvest opportunities that extended through the summer and into fall.

The processing of salmon, through drying and smoking, was a major labor-intensive activity that involved most members of the community and produced the primary winter food store.

The quantity of salmon that could be processed and stored determined in large part the food security of the community through the winter.