Steam-Pit Seafood Bake-Serves 10–14 People

Seafood - Pit Bake Method

The classic pit-bake mechanism is: heat a bed of rocks with a wood fire, scrape away ash/embers, then create a steam chamber using a heavy layer of wet seaweed and a sealed cover. One modern description summarizes the core sequence as digging and lining a pit with rocks, burning a fire on the rocks, scraping out ash/embers, then covering hot rocks with wet seaweed to steam the food.[12][13]

Note: This document is an operational replica procedure for mixed seafood. It is not an official tribal instruction. Follow local rules, harvest ethically, and prioritize safety.

Pit size and layout (10–14 people)

• Pit: 3.5–4 ft long × 2.5–3 ft wide × 12–18 in deep
• Rock layer: one tight layer covering the full bottom
• Work area: a “clean zone” for food bundles and a “fire zone” upwind

Top view (example)

  Wind ---->

  [Clean bundle staging]      [Pit: rocks + steam chamber]
  table / tarp               +--------------------------+
                             |   kelp base / bundles    |
                             +--------------------------+

  [Firewood + reserve coals]  (upwind / separate)
      

Bundle strategy (the key to mixed seafood)

A single sealed mound cooks everything, but different seafood finishes at different times. For 10–14, use separate lift-out bundles so you can pull shrimp and fish early while shellfish and crab continue.

Recommended bundles

• Bundle A (longest): crab (whole or halved)
• Bundle B: clams (in shell)
• Bundle C: oysters (in shell)
• Bundle D (fast): shrimp/prawns
• Bundle E: fish packets (salmon; lingcod/rock cod)

Step-by-step procedure

1) Prep and staging (while the rocks heat)

1. Keep seafood cold. Shade + coolers; avoid cross-contamination.
2. Scrub shellfish. Discard cracked shells. Keep clams and oysters in separate bags for control.
3. Make fish packets. Lightly salt fish; wrap in parchment then foil (or foil only). Keep salmon and whitefish separate if thickness differs.
4. Stage the seal. Pre-soak burlap/canvas/sheets in clean water (or seawater if appropriate) so you can seal quickly.

2) Heat the rocks

1. Build a strong fire directly on the rock layer. Burn 60–120 minutes so rocks store heat.
2. When rocks are “charged,” rake away most ash/embers. Keep a small reserve of hot coals aside if you need to refresh heat.

3) Load the pit (bottom to top)

Coast Salish steam-pit descriptions emphasize layering seaweed/leaves around the food and covering to hold steam; some educational materials note clams may be placed on hot rocks with seaweed as the cover in certain techniques.[1][2]

1. Base layer: thick wet kelp/seaweed directly on the hot rocks.
2. Bottom zone: Bundle A (crab). Add potatoes here if you are using them.
3. Middle zone: Bundle B (clams).
4. Upper zone: Bundle E (fish packets) and Bundle C (oysters).
5. Top zone: Bundle D (shrimp/prawns).
6. Cap layer: another thick layer of wet kelp/seaweed.
7. Seal: lay wet burlap/canvas over the mound and seal edges with sand/soil so steam is trapped.

4) Cook and pull in stages

Start a timer at the moment the seal is complete. Minimize opening; pull fast items first.

Cleanup and pack-out

1. Extinguish completely. Drown and stir until coals are cold to the touch.
2. Restore site. Return cooled rocks if appropriate; backfill pit and smooth sand/soil.
3. Pack out trash. Follow local guidance on shell disposal and waste handling.