By Jaclyn Jularbal When you talk about west coast cuisine, the first thing that comes to mind is usually salmon – baked, smoked, candied, and cured. So many species of salmon have flourished around BC and for centuries Indigenous communities across the province have been dishing them up deliciously. Chef Paul Natrall of Squamish Nation has been specializing in Indigenous cuisines for over 5 years. After his graduation from the Aboriginal Culinary Arts program at Vancouver Community College, he takes a special interest in creating the most unique flavours of salmon candy. His catering business, the PR Bannock Factory, serves up delicious bags by the pound at local farmers markets and on order all-year round. Salmon candy gets its flavouring from the salt and brown sugar used to flavour it. Left overnight the wet fish texture changes and becomes ready for its next steps towards becoming the almost syrup-like candied…
