"Ask us who makes the best smoked salmon, and we automatically point toward Scotland; so imagine our surprise when a recent Diversion taste test revealed the fish from Durham’s Tracklements to be among the most succulent to pass our lips." --Diversion Magazine, June 1994

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Custom smoked provisions using the finest ingredients available, Since 1992.

We cure and smoke in small batches with the careful, hands-on attention essential to providing outstanding freshness, flavor and texture. For our Salmon Specialties we use only farmed Atlantic salmon raised in the cold waters of the Bay of Fundy, where strong tides assure excellent growing conditions and make the regular use of antibiotics and algaecides unnecessary. Salmon are selected at the optimal size, and flown fresh direct to us each week!

Our Highland Salmon specialties, Hot-Smoked "Kippered" Salmon, Marinated Smoked Salmon, Trout, Bluefish, Finnan Haddie, Scallops, and wild seasonal catches are cured, smoked, and packed by the piece, never frozen or presliced. No additives of any kind, always dated for superior fresh flavor. The finest genuinely hand-crafted quality available--anywhere.

Download the current Product Offerings brochure in .PDF form (right-click, save target as. . .)


OUR ORIGINAL HIGHLAND SMOKED SALMON
Inspired by a stay in the Northwest Highlands and Islands of Scotland, a genuine hand-rubbed dry cure of salt with a bit of brown sugar, lightly smoked over our own blend of select hardwoods. Mellow fresh flavor with moist, firm yet buttery texture

PECAN WOOD SMOKED
(SAME CLASSIC STYLE)

Our Highland cured Atlantic salmon, smoked with aromatic, sweetly mellow pecan wood. Or Double-Smoked for a firmer, finer texture, complex flavor, and a smokier finish

THAI SMOKED SALMON
The first of our innovative dry rub infusion-cured smoked salmons (we now offer additional herb or spice cured varieties as well). The best seller year-in and year-out after our classic Scottish Highland, our Thai Smoked Salmon is cured with ginger, coriander, lemon grass and pepper, and dusted with hand-ground, freshly toasted Sichuan peppercorn. More aromatic than spicy. Best Holiday Foods by Mail, The New York Times, 1995 and 1997

SEA SALT CURED SMOKED SALMON
We use only pure sea salt in a two-stage hand-rubbed dry cure, with either Maldon crystal sea salt or a more minerally harvested “gray” salt, sel de Guerande. Smoked over oak and genuine peat in March, this becomes our “Donegal” Irish-style smoked salmon (with a dash of Irish pot-still whiskey to make the point)

NORTHCOUNTRY GRAVLAX CURED SALMON
We do a traditional Scandinavian style, marinated with allspice, white pepper, crushed juniper berries, and bunches of fresh dill. Very lightly smoked over hardwoods for a firmer texture and melding flavors

"KIPPERED" SALMON
Brine-cured with cider, herbs and spices, then given a hearty “hot-smoke” over alder and applewood. Flaky texture, robustly smoky flavor. A quick snack, or pleasing appetizer. Available with BBQ seasoning dry rub or rum-maple glaze

MISO / MIRIN / TAMARI SALMON
This marinade-cured Salmon is warm-smoked to a dense, moist flaky texture and a rich, sweet-salty taste–“plain,” or peppered. Makes an impressive and crowd-pleasing buffet presentation. Terrific on crackers, with arugula orbaby spinach salads, or with pasta

SEASONAL, OCCASIONAL CATCH-AS-CATCH-CAN
Cod, Haddock, Trout, Bluefish, AmberjackCall for availabiliy/Custom order


 

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