In Volendam, we find Jan Smit in his restaurant and smoking room : Smit Bokkum. In this very famous family business in the Netherlands, fish has been smoked using a traditional method for 150 years and six generations. In the beginning, Jan Smit's ancestors only made smoked herring, a great tradition in the Netherlands, but eventually this fish became increasingly rare in the harbour. So they switched to smoked eel, which brought them worldwide fame. The location of Smit Bokkum is very popular as the restaurant's terrace is considered one of the most beautiful in the country.À Volendam, nous trouvons Jan Smit dans son restaurant et son fumoir : Smit Bokkum. Dans cette entreprise familiale très réputée aux Pays-Bas, le poisson est fumé selon une méthode traditionnelle depuis 150 ans et six générations. Au début, les ancêtres de Jan Smit ne faisaient que du hareng fumé, une grande tradition aux Pays-Bas, mais ce poisson est finalement devenu de plus en plus rare dans le port. Ils sont