Tracklements in New York Times!

Durham’s Tracklements is featured in the New York Times:

Gravlax With a Twist

Durham’s Tracklements in Ann Arbor, Mich., smokes its gravlax, which adds just a hint of woodsy flavor. Durham’s Tracklements, in Ann Arbor, Mich., uses various cures to produce its smoked salmon and other fish. Traditionally, gravlax is salmon cured with salt and spices. Tracklements adds smoking to the process, resulting in salmon that’s mild (though rich), with a hint of smoke. Another new smoked salmon on the roster is cured with ras-el-hanout, the Moroccan spice blend, for a stronger flavor, with a whiff of cumin and pepper. The salmon, sold in one piece, is easy to slice.

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