Cap-Pelé is North America’s largest exporter of smoked herring, producing some of the most scrumptious bloaters on the continent. The Smokehouse Museum explains the evolution of the industry throughout history and its importance in the region.
Located next to the Visitor Information Centre in Cap-Pelé, the museum demonstrates the unique skill developed by the people of Cap-Pelé from techniques learned from French and Aboriginal knowledge. Interpretive panels, photographs, old tools and equipment illustrates this traditional household activity used to preserve the family's food supply, which later became a major commercial activity.
Today, there are about 20 smokehouses in the Cap-Pelé area that still dry and smoke herring exported on the international markets, mainly to Haiti and the Dominican Republic, where the product is very popular.