The traditionnal smoking process almost completely dehydrates the herring, giving him a golden color and an exceptionnal taste.
Back in the days, herring was intended mostly for Haïti and the Dominican Republic. Today, the production has lessen, but the herring is taking its place on gourmets' tables.
We use a traditionnal process to smoke our herring. First step, we dip the herring in salt water for 48 hours. Then, the fish is put on a rod and installed in the smoking room. After that, we light a fire of maple wood directly on the ground. The fire is maintained for 60 to 90 days!
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