Smokehouses, places where fish are smoked, were an integral part of the landscape when Gravelines - Grand-Fort-Philippe was a fishing port. In the 19th century, the main activity of the town was fishing. Today, only one traditional smokehouse remains in operation: the Jannin smokehouse.
In this artisanal smokehouse, the ancestral gestures of the "pichonnières" are faithfully reproduced, who once "skinned" the herring before putting them in brine, then in the smokehouse. The fish is mainly worked by hand and then smoked in the traditional way. The chimneys, more than a century old, which reach a height of 15 meters, are used to slowly impregnate the different fish with their beech wood smoke.
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