Discover the secrets of smoking and the history of smokehouses with the Arseneau family, who have been practicing this traditional know-how for three generations.
Smoking is a preservation technique perpetuated by the Fumoir d’Antan. Part of the Arseneau family tradition and passed down from father to son, this know-how ensures the quality and authenticity of the Fumoir d’Antan’s products. The Arseneau family smokes herring fillets, plain or marinated, mackerel, salmon, scallops and more, in the exceptional setting of the smokehouse.
The fish spends two to three months hanging in the smokehouse chamber to acquire its characteristic taste and colour. These buildings are part of the industrial heritage of the Islands. They are also witnesses of the flourishing era of smoked herring in this region. The Arseneau smokehouse remains the only one still in operation in the Islands.
Testimonies, photographs and objects bring to life the era of the smokehouses of the Islands, from yesterday to today. Don’t miss the striking spectacle of thousands of fish suspended for smoking. A journey steeped in history that unfolds in the room of a smokehouse. Animation and tasting complete the tour.
As a fish or seafood lover, you will fall under the spell of the smoked and marinated products available on site. Recipe ideas featuring the different products are also available.