Traditional Knowledge and Western Science Intertidal Studies
	Tmagi Bull Kelp Nereocystis luetheana Pickled Kelp
	Gather only kelp that is still attached and living. Cut off the hollow portion of a firm, fresh looking kelp tube. Wash it in fresh water and cut it into ring slices. Put rings into a glass container along with one large sliced onion. Add a sprinkle of garlic salt and 1 teaspoon of lemon juice. Cover with a brine solution and refrigerate for at least 48 hours before serving. Brine 2 Cups vinegar 2/3 cup water (two thirds) 1/2 cup white sugar or up to 1 cup 4 tablespoons pickling spices Combine all ingredients and bring to a boil. Boil one minute. Allow to cool before pouring over kelp rings. Saltwater plants called seaweed or kelp come in various shapes, sizes, and colors. The bull kelp is an annual plant that may grow as much as 100 feet in a single season. The base of the plant attaches to rocks in waters up to 60 feet deep and supports a long, narrow stem or stipe that ends in a large hollow round bell that floats near the surface.
	Qasiigux Gumboots (common) Chitons Katharina tunicata
		Gather at low tide. Stem the whole animal for 15 minutes. Peel off the black skin and remove each of the small plates on the back. Clean out the insides, found directly under the back plates. Dip the meaty portion remaining in seal oil that has been salted to your taste. Chitons are oval-shaped creatures whose shells are made up of eight overlapping plates. They fasten themselves to rocks, tightly, and must be pried loose. Chitons live in the middle to lower tidal zone and are often found attached to the undersides of boulders or grazing on seaweed covered rocks.
	Ilgaag^ux^ Octopus Enteroctopus dofleini (giant Pacific)
	Catch an octopus at low tide or in a crab pot. After cleaning, and tenderizing (beat meat to half its normal thickness), boil the octopus in salted water for approximately 30-45 minutes. Slice and serve either hot or cold with soy dipping sauce enhanced with hot mustard or wasabi. The octopus is a mollusk, along with clams, snails, and oysters. Its distinction from its family counterparts is a small, sharp beak. There are three species of octopus that inhabit Alaskan waters, including the giant Pacific octopus whose arms may span 32 feet.
	Aqugaadax Sea Urchin Strongylocentrotus droebachiensis
		Gather urchins at low tide. Crack the urchin in several places with a sharp rock or knife. Scoop out the gonads with your finger. It will be connected at five points. Rinse, preferably in ocean water, and eat. The “caviar” or gonads of the urchin are the only edible parts of the urchin, but both the male and female gonads are edible. The brighter the orange color – as in female – the better the taste.
	Waygix Blue Mussel Mytilus edulis
	Gather mussels. Scrub shells with clean sea water, and remove “beards”, or byssus, with a knife. Discard any mussels with open or broken shells. Put them in a bucket of sea water to cover. Change the water 2-3 times over the course of an hour to allow the mussels to clean themselves. Put the mussels in a pan and cover with cold water. Add garlic and 1 cup white wine. Cover. Place the pan on high heat and shake the pan for 10 minutes. Strain the liquid; add 2 tablespoons of butter and a dash of hot sauce. Pour liquid over mussels and serve. Blue mussels can be gathered at low tide. They are found in clusters clinging to rocks and other surfaces just below the tide line. The ideal mussel size is from 2-3 inches long. Mussels are the animal affected by paralytic shellfish poisoning before all others. Because it is a very fast filter feeder, it will lose its toxicity before other animals, such as clams.