LE FUMOIR D’ANTAN
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Smokehouse offering smoked herring, salmon and mackerel, an ecomuseum of smokehouse in Havre-aux-Maisons.
In 1996, the Arseneau family took over their grandfather's smokehouse and brought it back to life. Today, the company's products include herring smoked according to the traditional Madelinot method, as well as smoked salmon, scallops and cod, not to mention smoked herring spices. The history of the "boucaneries" (where meat or fish is smoked) is recounted with the support of photographs and antique objects, the place being an economuseum of the "boucanerie", member of the Artisans à l'oeuvre network.
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