For generations, the village of Seal Cove on Grand Manan Island in the Bay of Fundy was the center of activity for the Smoked Herring and Sardine industry.

Fishermen caught the Herring with the ancient technique of Weirs. The fish were then processed in a three stage method by first curing them in a salt brine, then moving them to a smoke house, and finally preparing them into fillets; which were boxed for shipping all over the world, but particularly the West Indies. The whole community was employed in the early years; men, women, and even children after school.

By the late 1990s, time had caught up with the cluster of old buildings that housed the Smoked Herring industry and the last few operations came to a halt; leaving the area a ghost town of slowly decaying reminders of the past.

The fishermen of Seal Cove adapted to changing times and now make a living with Lobster as well as other fish. There also continues the harvesting of Dulse in other areas of the island such as Dark Harbour.