“The Dictionary of the Vocabulary of Traditional Trades and Economic Occupations of the Kola Sami” says the following about fishing,

In summer and fall, the basis of the Kola Sami diet was fish, mostly lake fish: whitefish, pike, perch, burbot and others. As a rule, they sold salmon to Russian and Norwegian merchants. Coastal Sami (Iokang, Lumbov and others) sold their salmon to the Sami of the inland areas and at the same time bought lake fish from them.

The main fishing tools were a net, including its special garva kind, as well as a seine, gaff, hook, longline, and fishing rod.

Fish, like meat, was used to make soup: first the Sami ate pieces of cooked fish and then drank the broth. Fish was fried on an open fire in the following way: it was gutted, washed, cut into large pieces, salted and fried which was done by poking it on special sticks that were stuck into the ground near the fire. Fish fried in this way was eaten with or without bread.

Drying fish usually took place in the open air. The Kola Sami people attached pieces of fish, intended for drying, to the outside of the dwelling.

Salting fish was apparently much less widespread among the Sami. For this purpose, it was cut, gutted, washed, salted inside and placed for storage in barrels. To store salted fish by varieties, special pits and wooden barrels were used. The fish was covered with wooden chips. A heavy stone weight was put on top so that the brine would cover the fish. Besides, northerners often ate raw salted fish.