Fresh Fish, Dry Aged Steaks, Cured Meats, Farmstead Cheeses and Artisanal Chocolates
Smoking salmon is an art… One that Ducktrap has mastered over the years. Depending on the product we use a wet or a dry brine and we either hot or cold smoke the salmon. The majority of our salmon is sourced through our own farms in Scotland, Norway and Chile, giving Ducktrap the competitive advantage of full traceability from egg to plate. We also offer a smoked wild salmon, sourcing the wild salmon from MSC certified fisheries.
Revered by chefs and connoisseurs worldwide, Kendall Brook is the gourmet prize of smoked salmon and is a mark of unequaled excellence. Always made from fresh salmon, fully trimmed by hand, individually inspected, and with no brown meat and all fat removed.
We use premium Atlantic salmon to produce our exceptional Nova Lox. Fillets are enriched in a flavorful recipe of salt, evaporated cane juice, herbs and spices and then enhanced by a light cold-smoking process using native Maine fruitwoods and hardwoods.
Our wild salmon has been carefully sourced from the most responsible fisheries and each fillet is selected for superior quality. We have created the perfect brine for the wild salmon to accentuate and highlight the particular flavor notes typical for wild product.
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