Chapters 7.18
7.18- Moose
Natalie Waszak, University of Guelph, Canada
.jpg)
Suggested citation for this chapter.
Natalie,W. (2022) Mammals. In The Student Encyclopedia of Canadian Indigenous Foods. Editor, M.N. Raizada, University of Guelph, Canada. http://www.firstnationsfoods.org/
Introduction
Alces alces, also known commonly as moose, are a healthy and common source of Indigenous food in Canada. While they are abundant in nature, significant challenges would need to be overcome for moose meat to be widely commercialised.
Moose are herbivorian mammals. They are the largest animal of the Cervidae (deer) family.From hoof to shoulder, they stand at approximately 1.8 metres and weigh over 1,000 pounds (Moose, n.d.). Male moose have large antlers that grow up to six feet across. Male moose also have a larger large- dewlap, which is a flap of skin hanging from the throat of the moose (Moose, n.d.). These mammals have a dark brown coat that keeps them insulated and makes them suitable for colder climates. They inhabit the northern states in the United States of America, and most of Canada.
Moose are commonly eaten by many First Nations communities, as there are moose located in every province and territory in Canada, except for Prince Edward Island. There are 4 subspecies of moose in Canada. The Alces alces gigas in Alaska and Yukon, the Alces alces andersoni in western and central Canada, as well as central United States, the Alces alces shirasi in Idaho, Washington, and other northwestern American states, and finally the Alces alces americana, in Eastern Canada and northeast United States. All of these moose are very similar, however their size and colour slightly vary. In the wild, moose eat vegetation such as bark or twigs from deciduous trees, leaves, and aquatic plants (Crichton et al., 2019).
Moose can also live on a diet of hay and a pelleted ration; however the Moose Research Center in Alaska has found that moose do not thrive on these diets and will lose a significant amount of weight, which in turn would make them a poorer source of food (Schwartz & Hundertmark, 1992).
Associated Indigenous Peoples and Cultural Significance of Moose
Given that moose populations are abundant in Canada, moose meat is a staple food in many Indigenous communities with the Shawanaga First Nation, Magnetawan First Nation, Biigtigong Nishnaabeg, as well as Dene and Métis communities consuming the greatest amounts of this food source (Priadka et al., 2022, Ratelle et al., 2020). In a food frequency questionnaire conducted in the Northwest Territories in 2020, 94% of participants answered that they have eaten moose, and the average frequency for consumption was almost two days a week (Ratelle et al., 2020). A member of the Shawanaga First Nations stated that moose is both an important part of the environment, and a staple in the food they consume. Many Indigenous communities associate moose with family and community, and have many ceremonies or traditions relating to moose and moose hunting (Priadka et al., 2022). Biigtigong Nishnaabeg has an annual moose hunt camp where families from the community participate in hunting and processing a moose. This is a fundamental time for elders to transfer knowledge and teachings to the younger generation (Priadka et al., 2022).
Hunting Moose
Moose meat is a staple food in many First Nations’ diets. Moose are not farmed in Canada, so Indigenous families or communities must hunt for moose meat. To kill a moose, they are usually shot with a firearm with a minimum of a 150-grain bullet with a muzzle energy of 2200-3200 foot-pounds, targeted at one of the major vital areas such as the heart, lungs or liver. The technique ensures a quick and humane kill (Moose | Health and Social Services, n.d.). Avoiding trauma is important to preserve the quality of the meat (Moose | Traditional Animal Foods of Indigenous Peoples of Northern North America Animals - Mammals - Hoofed Mammals, n.d.). Other killing methods include snares, corrals, spears, knives, bows and arrows, clubs, or a combination of these methods (Moose)
Traditional Animal Foods of Indigenous Peoples of Northern North America - Animals Mammals - Hoofed Mammals, n.d.). After the moose is killed, it can be quite difficult to handle due to its size. Most First Nations butcher the moose at the site of its death, however some perform the task at camp. (Moose | Traditional Animal Foods of Indigenous Peoples of Northern North America - Animals - Mammals - Hoofed Mammals, n.d.).A popular method to butcher a moose and make it easier to transport is called quartering. Quartering involves cutting the moose into four different parts, for easier transportation. Using a sharp knife, hatchet, or bone saw, the moose head will be cut off. The second cut will be to cut the animal in half, in between its second and third rib, and then a final cut is made along the backbone of each half to achieve the four quarters of moose (Moose | Health and Social Services, n.d.). When transporting or storing the moose, it is crucial to protect it from dirt and keep it in a cool, dry, area.
Preserving, Processing, and Preparing Moose Meat
After hunting a moose, the meat is either prepared immediately, or preserved. Preserving the meat can be achieved through techniques such as drying, smoking, freezing, salting, or ageing. These processes involve slicing the meat into thin and long pieces, hanging them on a drying rack to dry or over a fire to smoke. Moose hunted in the winter freeze easily. Most Indigenous communities will process the meat on their own, but there are many processing facilities hunters can use. These facilities skin, cut, wrap, and vacuum the meat using special equipment (Moose Meat Processing Facilities: Moose: Game Species: Hunting: Hunting & Trapping: Maine Dept of Inland Fisheries and Wildlife, n.d.). There are many different ways to consume the meat. Many First Nations will turn this meat into pemmican, which is made by grounding the dried or smoked meat and mixing it with fat,and sometimes berries. This is another way to prepare and preserve the meat (Moose | Traditional Animal Foods of Indigenous Peoples of Northern North America - Animals - Mammals - Hoofed Mammals,n.d.). The flesh can be roasted, grilled, pan-fried, and boiled into soups or stews (Ratelle et al., 2020).
Other Uses
First Nations communities are careful to use all the other parts of a moose to not be wasteful. One of the most versatile items are the bones. After cracking the leg bones to extract the marrow to eat, the bones can be boiled into a broth. The bones can also be carved into tools such as spoons, bowls, knives, arrowheads, or fish hooks. Oil extracted from the bones can also be formed into a wax-like substance, used to seal containers. The fat that is found around the heart, kidneys, and stomach, to use as oil when cooking. These oils can also be used as medicines (Moose | Traditional Animal Foods of Indigenous Peoples of Northern North America - Animals - Mammals - Hoofed Mammals, n.d.). The hide of a moose is usually tanned, which is a process of treating and preparing it into leather. This leather is then used to make clothing and footwear (Moose | Health and Social Services, n.d.).
Nutritional Benefits
Moose meat contains high levels of iron, protein, vitamin A, and vitamin B. The meat also contains approximately 1% of fat which is significantly less than what is found in other commonly consumed animals such as cattle, poultry, or pork, which typically have 35-55% fat content (Moose | Health and Social Services, n.d.).
Limitations to the Consumption of Moose
Declining moose population and a deterioration in moose health poses a threat to the consumption of moose meat. Moose are built to thrive in cold temperatures. Climate change is causing moose to overheat, and become unwell. Overheating leads to decreased weight, infertility, and increased susceptibility to disease (Moose, n.d.). Warmer weather also brings more ticks, which feed off a moose’s blood and negatively affect their behaviour and health. Other ecological changes such as forest fires, disturbed shorelines, and changes to the density of certain plants, animals, or humans in regions where moose live can also spark a decline in moose population as well (Crichton et al., 2019). Another limitation to moose as an Indigenous food source is overhunting by non-Indigenous communities, something that has been especially noticed by the Magnetawan First Nations. This issue not only affects the amount of available food for Indigenous Peoples, but it negatively impacts their connection to the land and the ability to pass on traditions to the younger generations (Priadka et al., 2022).
References
1.Charles C. Schwartz, & Kris J. Hundertmark. (1992). Supplemental feeding of moose during winter: can hay serve as an emergency ration? Alces : A Journal Devoted to the Biology and Management of Moose, 29, 135–147.
2.Crichton, V., & Bergerud, A., & James-Abra, E. (2019). Moose. In The Canadian Encyclopedia. Retrieved from https://www.thecanadianencyclopedia.ca/en/article/moose
3.Moose | Health and Social Services. (n.d.). Retreived from https://www.hss.gov.nt.ca/en/services/nutritional-food-fact-sheet-series/moose#:~:text=Moos
4.Maine Department of Inland Fisheries and Wildlife. (n.d).Moose Meat Processing Facilities: Moose: Game Species: Hunting: Hunting & Trapping: Maine Dept of Inland Fisheries and Wildlife. Retrieved from https://www.maine.gov/ifw/hunting-trapping/hunting/species/moose/moose-meat-processingfacilities.html
5.Moose. (n.d.). National Wildlife Federation. Retrieved from https://www.nwf.org/Educational-Resources/Wildlife-Guide/Mammals/Moose
6.Moose | Traditional Animal Foods of Indigenous Peoples of Northern North America Animals - Mammals - Hoofed Mammals. (n.d.). Retrieved from http://traditionalanimalfoods.org/mammals/hoofed/page.aspx?id=6132
7.NH Fish and Game Department. (n.d.). Moose Field Techniques and Game Care | Hunting | New Hampshire Fish and Game Department. Retreived from https://www.wildlife.state.nh.us/hunting/moose-game-care.html
8.Priadka, P., Moses, B., Kozmik, C., Kell, S., & Popp, J. N. (2022). Impacts of harvested species declines on Indigenous Peoples; food sovereignty, well-being and ways of life: a case study of Anishinaabe perspectives and moose. Ecology and Society, 27(1). https://doi.org/10.5751/es-12995-270130
9.Ratelle, M., Skinner, K., Packull-McCormick, S., & Laird, B. (2020). Food frequency questionnaire assessing traditional food consumption in Dene/Métis communities, Northwest Territories, Canada. International Journal of Circumpolar Health, 79(1). https://doi.org/10.1080/22423982.2020.1760071