Smoked seafood products are becoming so popular in the U.S. that the Ducktrap River of Maine company is finishing a $4.5 million expansion in order to produce more of its smoked salmon, trout, mussels and other products. "It's a popular flavor and aroma, it's been around forever, and I think it's definitely on an upsurge," said Howie Velie, a chef and associate dean at the CIA. The smoky flavor is subtle, often applied with a hand-held smoke gun. "It's not like you take a Texas-style brisket and put it in a smoker for 12 hours," Velie said.

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