Quality smoked seafood starts with real wood... At Ducktrap, we use woods from local orchards and the rugged forest of Maine. It is milled and chipped at our smokehouse in Belfast. Ducktrap combines the perfect mixture of apple, oak, cherry, and maple to enhance the flavor of each of our products. DUCKTRAP One Brand, All Natural Choices... Our smoked seafood products contain no artificial coloring or flavoring. Instead, we use the flavor of brine, herbs, evaporated natural cane juice and spices in combination with the savory smoke of northern woods. To ensure a longer shelf life we rely on the freshness of the seafood that we smoke, not on chemical preservatives. Ducktrap uses certified ingredients smoked under strict rabbinical standards. Nestled in the woods of Maine... Ducktrap River of Maine produces the finest smoked seafood available. For over a quarter of a century Ducktrap has set the standard in smoked seafood. We have perfected ideal recipes for smoking seafood in small batches at our smokehouse in Belfast, Maine.
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QQuuaalliittyy ssmmookkeedd sseeaaffoooodd ssttaarrttsswwiitthh rreeaall wwoooodd......
At Ducktrap, we use woods from local orchardsand the rugged forest of Maine. It is milled andchipped at our smokehouse in Belfast. Ducktrap
combines the perfect mixture of apple, oak,cherry, and maple to enhance the flavor of each
of our products.
DDUUCCKKTTRRAAPPOOnnee BBrraanndd,, AAllll NNaattuurraall CChhooiicceess......
Our smoked seafood products contain no artificialcoloring or flavoring. Instead, we use the flavorof brine, herbs, evaporated natural cane juice
and spices in combination with the savorysmoke of northern woods. To ensure a longer
shelf life we rely on the freshness of the seafoodthat we smoke, not on chemical preservatives.
Ducktrap uses certified ingredients smokedunder strict rabbinical standards.
NNeessttlleedd iinn tthhee wwooooddss ooff MMaaiinnee......
Ducktrap River of Maine produces the finestsmoked seafood available. For over a quarterof a century Ducktrap has set the standard in
smoked seafood. We haveperfected ideal recipes for smoking seafood in
small batches at our smokehouse inBelfast, Maine.
Kendall Brook Salmon ____________
Spruce Point Salmon_________________
___
___
___
Smoked Shellfish _________________6 oz. and 16 oz.
Smoked Seafood Pates____________6 oz. and 16 oz.
Seafood Sauces __________________8 oz. and 1 gal.
Mustard Dill · Horseradish
Winter Harbor Salmon ___________
Plain sliced sides
Trout Fillets _____________________
Plain 8 oz.Lemon Pepper and Garlic 8 oz.
Wild Mackerel Fillets _____________
Plain 7 oz.Peppered 7 oz.Herb 7 oz.
Wild Whitefish Fillets _____________
Plain 6.25 oz.
Smoke Roasted Salmon ___________
Plain 4 oz., and whole sidesPeppered 4 oz.
Wild Salmon ____________________
Plain 4 oz.
Other Products __________________Salmon Trim · Salmon Flakes · Smoked Haddock
All NaturalSmoked Seafood
All NaturalSmoked Seafood
Full line of retail and food service productsSmoked and Ready to Eat...
For wholesale orders or general information:phone (800) 434-8727
fax (207) 338-6288email [email protected]
October of 2006
Plain 4 oz., 8 oz., 16 oz., & sliced sidesPepper and Garlic 4 oz., 8 oz., & sliced sides
Plain 4 oz., 8 oz., & sliced sidesPepper and Garlic 4 oz.Pastrami Style 4 oz. & sliced sidesGravlax Style 4 oz. & sliced sides
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