"The company makes the only warm-smoked salmon I have ever liked; it's marinated in miso, mirin and tamari...it is very rich, a little goes a long way."
--Marian Burros, The New York Times, November 2002
How do you cook with smoked seafood? And can it work "outside the bagel"? Those are two questions that hundreds of customers asked over the years when they stopped by the Smokery.We've collected enough recipes not only to fill a book but to answer those questions in imaginative and delicious ways. . .
Moving into our 12th 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, were 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. . .
Looking back, it seems that at Tracklements weve been trying to stay the course, while exploring new but fitting ventures. Starting out in Amherst, MA., as a basement & backyard operation (with the bathtub thrown in on occasion) with a whiff of single-malt fueled encouragement from Duncan Stewart in Ullapool, Scottish Highlands, our business plan was, and has been. . .