The Native Fish Keepers Incorporated (NFKIs) have been taking the invasive lake trout out of Flathead lake for years and donating it to local food pantries. Eventually pantries hit capacity on fish so the NFKIs with the support of the MSU Food Product lab began developing a smoked lake trout product that would be made and sold by a tribal entity on and off the Flathead Reservation to increase food sovereignty, increase access to this item and make it into a more user friendly product to be sold in groceries and restaurants.
The infographic shows the interconnections of the Smoked trout product within its community food system.
Food product development, sensory evaluation, food processing
This work was made possible by funding from Western Extension Risk Management Education (WERME) and Western Sustainable Agriculture Research and Education (WSARE). The material is based upon work that was supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2019-38640-29880 through the Western Sustainable Agriculture Research and Education program under project number WRGR20-009. USDA is an equal opportunity employer and service provider. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.
Montana Food System Resource Library