Perry Chocktoot remembers the last time he ate a C’waam suckerfish. It was 1984. The fish was canned by a Klamath Tribes member and served with Tabasco. After finishing off the meat, Chocktoot was left with a tin of smoky fish oil mixed with hot sauce. “We just tipped it back and drank it,” Chocktoot recalled. “It was so good.”

Just four years later, the C’waam and its cousin the Koptu were put on the endangered species list. Since then, for more than three decades, no member of the Klamath Tribes has legally harvested the species, which are endemic

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