Ducktrap River of Maine wowing customers
April 8, 2016 - Maine, U.S.A
Ducktrap River of Maine's mission statement is "to 'wow' each customer with quality, one bite at a time." Mission accomplished.
Marine Harvest's 150 person smoking facility, located on Maine's beautiful mid-coast, began over 35 years ago with humble roots. In 1978, founder Des Fitzgerald located prime land for a trout farm, and eventually expanded into small-scale trout smoking. Today, the business produces over 100 quality products that include dozens of species of finfish and three different shellfish items, in a variety of flavours in hot and cold smoked options.
While the majority of Ducktrap products are consumed in the Eastern United States (45% in 2014), the delicious products are starting to gain interest westerly. Ducktrap products are now available at premium retailers including Whole Foods, Trader Joe's (in Trader Joe’s private label), Publix, Fresh Market, Raley’s, Sprouts Farmers Market, Vons and some higher end Albertsons stores.
“Demand for smoked seafood in general and for Ducktrap smoked seafood is growing at a rapid pace,” says Ducktrap’s General Manager, Don Cynewski. “We have averaged fifteen percent growth per year for the last six years, and completed a five million dollar expansion in 2013 and are already experiencing capacity limitations due to growth.”
Cold smoked salmon – both farm-raised Atlantic and wild-caught Sockeye – make up the majority of the sales. There’s also smoked rainbow trout in traditional, lemon pepper & garlic, or maple glazed, and an amazing smoked Scottish mackerel in plain, peppered, and herb flavours.
Back to that "wow" factor. The all natural smoking process, with no artificial ingredients, makes for an absolutely delicious food. When combined with savoury smoke made from Maine's local woods – oak, maple, cherry, apple – well, words just can't describe.
That said, "wow" is definitely a good start.