"Cured with ginger, lemongrass and coriander, dusted with toasted Sichuan peppercorns, it’s delicious, firm and buttery…" --The Washington Post, April 1996: Fabulous Foods by Mail, from Artichokes to Thai Smoked Salmon

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Creamy texture and full, rounded taste.
--Food & Wine's Top-Four Smoked Salmon Selections

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

Salmon just doesn’t get any better than this.
--Sylvia Rector, Detroit Free Press, December, 2001

After 19 years of writing the mail-order gift guide, nothing has dimmed my enthusiasm for finding secret sources for the new and the exotic. I never tire of the chase in the search for holiday gifts that actually taste as good as they look in the glossy brochures, not to mention arrive on time and intact. But on the 20th anniversary of the guide, in a year when everyone is craving a taste of something wonderful and comforting and familiar, I decided to showcase my all-time top 25 picks, chosen from the hundreds of foods I have tasted over the years. I tried smoked salmon from six companies. Classic Scottish Highland smoked salmon, a center-cut piece from DURHAM'S TRACKLEMENTS, beat five others from some of the country's best purveyors. With an exquisite balance of smoke and salt, it has a silkiness that melts in your mouth.
--Marian Burros, The New York Times, November, 2001, “A Delivery of Holiday Bests”

Scandinavians would be proud of Durham's Tracklements for its Gravlax, the marinated salmon seasoned with allspice, juniper berries and fresh dill. It is lightly smoked... and retains its firm but unctuously buttery texture...
--The New York Times, Mail Order Holiday Best, November 2002

Business Week’s Ideal Millenium meal by Mail includes Pecanwood smoked salmon from Durham’s Tracklements.
--Business Week (Ed Levine, NYC food authority), December 1999

Buttery Thai smoked salmon has a subtle ginger and lemon grass flavor.
--Best Mail Order Food Gifts, The New York Times, 1995, 1997

Cured with ginger, lemongrass and coriander, dusted with toasted Sichuan peppercorns, it’s delicious, firm and buttery…
--The Washington Post, April 1996: Fabulous Foods by Mail, from Artichokes to Thai Smoked Salmon

Durham’s Tracklements , which marinates its lush Scotch-style salmon in Scotch whisky before smoking, has also introduced some trendier varieties: Thai-style, with a ginger flavoring; Mediterranean, seasoned with fennel, and Teriyaki. The flavorings are subtle.
--Florence Fabricant, The New York Times, 1994

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

Durham's Tracklements is smoking a premium grade of salmon that wins rave reviews for a taste that lets the flavor of the fresh fish gleam through a light veiling of smokiness.
--Claire Hopley, Amherst Bulletin, 1993

I’ve eaten smoked salmon all over Europe and this is without doubt the finest I have ever tasted. Marvelous!
--J.H., Amherst, MA

This stuff is so good it’s hard to believe it’s legal!
--S.B., Rockport, MA

The smoking is subtle and brings out the fresh flavor of the salmon. It’s brilliantly understated.
--L.M., San Diego, CA

Your salmons are completely perfected. Moist, seasoned with great discretion. A pleasure. My compliments.
--N.C., NYC

Who made this amazing salmon for us?
--M.H. (age 5-1/2) Greenwich, NY

This guy may be the Linus Pauling of Smoked Salmon!
--D.W., Hadley, MA

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