: [P-F] paleo ate both cooked and raw > I have been reading about the Coast Indians (along the Washington State > Coast) and they ate both raw and cooked meat. They ate their salmon roasted > or raw/dried. They ate sometimes the marrow raw of an animal and cooked the > rest. It seemed to be a combination of both cooking/raw/dried meat. The head > of a salmon, roasted on a stick, was considered a delicacy. > > > > >Or perhaps I would put it: I feel a closer (mystical? :-) > >bond to my Paleolithic ancestors eating cooked meat! REPY: I lived on the Oregon and Washington Coast. Those "Coast Indians" had all the clams anyone could eat, some also had oysters and they told the first explorers "Lewis and Clark" that there were many Elk. Also they ate whales. Quite a few bites on a whale. We lived several years about a mile from where Lewis and Clark spent that really wet winter. (Warrenton OR) My father dug clams; {razor clams} I walked along behind filling a "Gunnysack" with clams that he flipped at me. My Mother cooked clams dipped in Cornmeal batter, I ate those clams until I could burst may stomach. YOU GUYS WILL NEVER EXPERIENCE THAT !! It was in 1935 to 1938! Razor clams cost about $50 a pound- now- if you can find them. And they have to be cooked just right or they get tough as an inner tube. Years later: We went to Neah Bay WA. (1965) and caught Salmon. Mrs. Butler (A Makah Indian) ran a cannery and smokehouse at Neah Bay. We became good friends, . She smoked or slow cooked the Salmon. It tasted so good that we would eat most of it before we got home! Well for those who have never been there-- Neah Bay is about 120 Miles West of Seattle about three hours going west on a weekday afternoon: Or six hours returning from Neah Bay to Seattle on a Sunday afternoon. We would finagle a Friday off work and go to Neah Bay Thursday night. that took three hours. Then Friday we took all the Salmon we caught to Mrs. Butler. ON Sunday we could pick it up smoked because it took two days to smoke it. NOW it was only 120 miles back to Seattle but ---First we had to wait with several hundred other cars of fishermen to get on the "Hood Canal Ferry" ---So in that long line we ate the Smoked Salmon for an hour or more. Then it took another hour or two to get on the Puget Sound Ferry --so we ate more Smoked Salmon. That is why it took six hour to go 120 miles. I would speculate that I ate several pounds of that smoked Salmon each trip while waiting for those Ferries. You will find this hard to believe --but we would catch ten or twenty Salmon ( 5 to 15 lbs each) and have twenty to forty lbs smoked. They did not last a week smoked before they got moldy or ? This type of smoked Salmon loses its flavor after a week.. Fortunately the five of us could eat it up in a few days! This type of adventure is long gone now. You may go to Alaska or elsewhere and catch a Salmon, but there will be NO Mrs. Butler to smoke it for you! Best Regards, Lorenzo