Moving into our 11th fall and holiday season in Ann Arbor, we have some new additions to our regular offerings that over the past six months or so have garnered an appreciative following.  In rotation with smoked Rainbow Trout fillets, we’re doing a smoked North Atlantic mackerel fillet with a smooth texture and mellow rich taste that realizes the full potential of this star smoking fish.  We use an individually flash-frozen, Norwegian catch at the peak of condition—just grilled or baked this fish comes very close to freshly caught (hours, not days) mackerel.  Also on the hot-smoked front, our new Tandoori and Chipotle/Adobo marinade-cured salmons expand the repertoire beyond the ever-popular Kippered and Miso/Mirin/Tamari, with different texture and aromatic highlights.  To the various riffs on our Classic Highland (hardwood blend) cold-smoked salmon, we’ve been doing Alderwood, Sugar Maple, and Pecan/Oak versions.  A newcomer to the seasoned-cure roster (GravLax, Thai Spice), Pastrami—yes, salmon—seems to be catching on as well. 

Moving from surf to turf, the lightly cured, smoked and gently cooked Moulard Duck Breast and Lamb Sirloin are usually available either freshly smoked or frozen (excellent staying quality).  And now well into the second year of Braise ‘n’ Brew, the Berkshire Pork Shoulder,  “American Kobe” (Wagyu/Angus) Beef Brisket and Moroccan Lamb Shank appear (and rapidly disappear) on alternating weekends. 

As we get into the cooler months, our freshly smoked Finnan Haddie makes a terrific addition to fish stews or chowders, classic brandades, or dishes with rice (Scottish Kedgeree) or potatoes.

Our retail hours are still Wed. (10 to 3) and Fri (10 to 4), and Saturday 8 to 3; and by appointment. Samu, and more recently Alycia and Joanna, enhance service at the Smokery with their distinctive personal touches and enthusiasm for our customers, longstanding regulars and newcomers alike.  We look forward to seeing you this fall, and beyond.

We've got a new look!
August 8th, 2006

To better present our mainstay products and new developments, we have a new logo/label and mail order brochure, designed by Mary Beath of Albuquerque. And now our new website designed by John Cross will make our new offerings more easily accessible, including special offerings at the Smokery, and “Self-Catering Platters” for your own occasions. The website will also include a “News and Events” feature, which will supplement our occasional email bulletins. We’ll be able to post information on weekly and seasonal specials, as well as new product samplings and tasting events that we do on our own or with other local specialty food businesses, in Kerrytown or the Ann Arbor area. There’s even a smoked seafood cookbook in the works…So, stay tuned.