Fish hot smoking at Atkins & frères in Gaspésie.

Atkins smoke house

Smoked fish has been part of Québec’s culinary heritage for many years. Over time, different salting and smoking techniques were developed. There are two types of smoking: hot smoking and cold smoking (temperatures lower than 30°C). Different herbs and wood species are used to flavour the fish.

Photo: Atkins & frères inc.