A family tradition.
Proud heirs of unparalleled know-how, the Arseneau brothers have grown the family business for more than 20 years.
Initially in smoking, the Fumoir d’Antan perpetuates know-how in the purest tradition. Now present in most regions of Québec, we deliver our finest products every week for the pleasure of your taste buds.
As a member of the Economusee Network, we invite you to our enchanting site on the Magdalen Islands. Come see us!
Smoking.
All in finesse
At the Fumoir d’Antan, the know-how passed down from generation to generation ensures the quality and authenticity of the products. The products smoked here are carefully selected from the best products in Atlantic Canada. Their delicate and tasty flesh is the delight of the finest gourmets. With this in mind, the products smoked here are only impregnated with a rich and light taste of smokiness without altering the freshness of our fish.
The Smokehouse.
Yesterday's technique for today's taste
The ancestral technique of preserving food is the combination of two factors, salting and drying by the action of smoke. The herring therefore bathes for 3 months in our smokehouse.
“We then light the maple logs on the ground that we cover with a saw blade to produce a smoldering fire that we will feed daily for 60 to 90 days.”
This therefore gives the product an equally delicious and unique taste. From a local fishery, Le Fumoir d’Antan is a benchmark in the smoking of herring for Atlantic Canada.
Our Team
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