At this time, an enterprising young person could catch egg-laden females. They would cut out soft pink to deep orange-colored eggs called roe and put them in glass jars. The roe sold for twenty-five cents a quart. Mashpee folk called the roe "Mashpee Caviar" and ate them at breakfast.
Wampanoag also learned to preserve the herring by salting them in the sun for two or three days. This curing process is called "corning ." The fish are hung on sticks carefully and placed in a smokehouse where hickory, cherry, and apple chips burned.
Mashpee folk ate herring in many different ways. There was herring and dumplings, baked herring, fried herring, stewed herring, and pickled herring.
I can see Eddie B. Amos, Tom Mingo, Willard Pocknett, or Carl Avant scooping up herring and preparing them for the smokehouse as I look back.
I'm writing this on March 27, and I just got a call from Rabbit Clan Mother(Marlene Lopez )that she was down near the river and saw a couple of herring. Yeah! They are running but not like they usta. "Once the river was black. I could catch them with my hands when I was young. Now most are gone, which makes me sad". (Daniel Tavares-Eagle Feather- 1/20/19 Mittark.)
"Vernon Pocknett- Sly Fox-(1934-1999) said, 'We don't take herring past the bridge. It's a sort of respect if the herring make it that far let them go." (1998).
"Where the river flows through the forest and sings home early, as it empties to the sea, in my heart there comes a longing where I stand in deep reverie. When I think of old traditions, ah the things that used to be, but beseech thee oh my tribesmen, our traditions not to forget." Her spirit is with me.
By Aunt Joan Avant Tavares, Deer Clan Mother