Guide Thomas Fortin of Saint-Urbain and his son, Thomas-Louis, circa 1897.
© Musée de Charlevoix, Mackenzie coll.
A fisherman might catch several dozen trout in a day of fishing. Wasting any of this fish was not tolerated. The guides taught William Hume Blake to dry his catch over a fire. Depending on the length of the smoking and subsequent storage, the trout could be preserved for a few weeks or months.
Here is a photograph of the guide Thomas Fortin from Saint-Urbain and his son, Thomas-Louis.