The various smoke stand operations usually begin in late July when the first herring are seined from the weirs and continue into the Fall and Winter months. Once a mainstay of our fishing economy this trade has declined in recent years with the advent of better refrigeration methods. Most of the smoke stands still in operation welcome visitors. Digging clams, picking periwinkles, and dragging for sea urchins and shrimp supplement fishing incomes. The Seafood Aquaculture industry is growing rapidly and at present a number of sea cages for Atlantic Salmon can be seen around the island.
Copies are available at the museum and from Island merchants.
Grand Manan IS the dulse capital of the world. This edible seaweed, known locally as Dark Harbour Dulse, is hand picked at low tide on the Western side of the Island, landed at Dark Harbour, sun dried and packaged for export as a condiment and seasoning. Some dulse is also picked on the eastern side of the Island. Visitors can see the drying operations at various locations around the Island. Try it the way most Islanders prefer it, as a snack food, fresh dried and eaten with the fingers.