BUCCANEERING MUSEUM

The Boucanière Museum explains the evolution of the smoked herring industry over time and its importance in the region. Cap-Pelé has long been the largest exporter of smoked herring in North America, producing the famous bloaters called aussi (lightly smoked herring), the continent's most delicious. The region provides approximately 95% of the world's smoked herring production. The museum tells the harsh lives of sailors through photos, old tools, interpretive panels and various equipment that bear witness to the local people's know-how, inspired by French and Amerindian techniques for the smoking of fish. The Cap-Pelé region still has about boucanières that dry and smoke herring, a particularly popular food on the export markets of Haiti and the Dominican Republic.