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Fishing net
Smoking fish, Cap-Pelé, N.B.
Smoking fish, Drummond, N.B.
Meat conservation, Pomquet, N.S.
Herring fishing, Cocagne, N.B.
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Fish smoking


Smoking has long been used to preserve freshly caught fish. After having been cleaned, salted and dried, the fish was smoked for several days in a smokehouse, over a flameless fire that produced a thick cold smoke. This would give the fish, usually herring, a special taste.