Behind the Flavor: Dana Pollack Explores How Smoked Salmon Is Made at Ducktrap
Fri Jan 23 2026
In this episode, host George Duran sits down with entrepreneur and baker Dana Pollack for a wide-ranging conversation that bridges the worlds of the seafood industry, baking, and modern food culture.
Dana shares her perspective on the rise of “digital food” and how today’s consumers are increasingly buying with their eyes first, driven by bold colors, flavors, and viral food trends that continue to shape food entrepreneurship and product innovation. She opens up about the pressures of scaling a food business and expanding her Long Island facility, explaining why she thrives under pressure and how growth and stress often go hand in hand in food production at scale.
The conversation turns to Dana’s recent visit to the Ducktrap facility in Belfast, Maine—a standout example of artisan food production within the premium smoked salmon category. From the moment she walked in and smelled what she jokingly calls “smoky goodness,” Dana was struck by the tight-knit culture, hands-on craftsmanship, and rigorous seafood quality control standards. She experienced every step of the process firsthand—spending time across the floor from handling fish to packing boxes, gaining firsthand insight into how a specialty seafood brand can scale production without sacrificing quality.
George and Dana also explore the parallels between seafood and baked goods when it comes to food safety, packaging, preservation, and perishable food shipping, highlighting why temperature control, materials, and processes are critical across the seafood supply chain. Dana shares her experience participating in Ducktrap’s daily tastings, where team members from every department sample the salmon to ensure consistency and excellence in every batch.
Plus, Dana reveals her favorite Ducktrap product, creative smoked salmon recipe ideas like an everything-bagel macaron, and why premium smoked salmon is ideal for entertaining and at-home chefs. The episode wraps with reflections on place, craftsmanship, and why certain foods—like Ducktrap salmon or New York pizza—can’t be replicated anywhere else.
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In this episode, host George Duran sits down with entrepreneur and baker Dana Pollack for a wide-ranging conversation that bridges the worlds of the seafood industry, baking, and modern food culture. Dana shares her perspective on the rise of “digital food” and how today’s consumers are increasingly buying with their eyes first, driven by bold colors, flavors, and viral food trends that continue to shape food entrepreneurship and product innovation. She opens up about the pressures of scaling a food business and expanding her Long Island facility, explaining why she thrives under pressure and how growth and stress often go hand in hand in food production at scale. The conversation turns to Dana’s recent visit to the Ducktrap facility in Belfast, Maine—a standout example of artisan food production within the premium smoked salmon category. From the moment she walked in and smelled what she jokingly calls “smoky goodness,” Dana was struck by the tight-knit culture, hands-on craftsmanship, and rigorous seafood quality control standards. She experienced every step of the process firsthand—spending time across the floor from handling fish to packing boxes, gaining firsthand insight into how a specialty seafood brand can scale production without sacrificing quality. George and Dana also explore the parallels between seafood and baked goods when it comes to food safety, packaging, preservation, and perishable food shipping, highlighting why temperature control, materials, and processes are critical across the seafood supply chain. Dana shares her experience participating in Ducktrap’s daily tastings, where team members from every department sample the salmon to ensure consistency and excellence in every batch. Plus, Dana reveals her favorite Ducktrap product, creative smoked salmon recipe ideas like an everything-bagel macaron, and why premium smoked salmon is ideal for entertaining and at-home chefs. The episode wraps with reflections on place, craftsmanship, and why certain foods—like Ducktrap salmon or New York pizza—can’t be replicated anywhere else.