Smoking salmon is an art, one that Ducktrap has mastered over generations of experience. Depending on the product, Ducktrap will use a wet or dry brine and either a hot or cold smoke. The majority of Ducktrap salmon is sourced from their own farms in Scotland, Norway and Chile, giving Ducktrap full control of the process from egg to plate.
The Kendall Brook line is always made from fresh salmon. This product is fully trimmed by hand (all fat is removed).
Ducktrap has created this lightly trimmed salmon as an alternative to Kendall Brook for an exceptional value.
A hot-smoke roasting process is used to seal in the rich, natural flavor and buttery texture of the fish.
The fillets are gently smoked to retain their natural moisture and texture.
Native to cold waters, mackerel are naturally high in heart-
healthy Omega 3 fatty acids.
Plump and succulent mussels are blanched in the shell to lock in their tangy flavor and then hand-shucked and hot-smoked.
Sweet and savory cold-water shrimp are cooked immediately after harvesting, followed by lightly smoking over Maine fruitwoods and hardwoods.
Delicate bay scallops are quickly blanched for firmness and then lightly smoked with Maine fruitwoods and hardwoods.
These smooth and creamy creations can be piped from a pastry bag onto vegetables or crackers to add an elegant touch to dinner parties.