I haven't tried your catches yet but I watched the TV show and was so impressed. I would love to try the eel that you catch. But then I saw the huge shrimp (which I love) and would like to try them too. How much for both of these? read more

We stopped in yesterday (12/22/2024) and picked up some incredible hot smoked salmon. Ray said he's open 7 days a week, from 9AM - 5PM. He'll be open Christmas Day too, selling smoked trout as a special treat. Wearing a mask was optional (as of right now). Always a great experience talking to Ray, we leave with a smile every time! Can't wait to go back this Wednesday for some smoked trout. read more

Gotta love Ray, 'the hair bag of Hancock.' He has his own protocols in place with vaccines required, masks, and hand washing before you enter but hey... it's his property and his store. If you don't like it then find another place. That said he has an amazing array of smoked items and the best smoked shrimp I have ever tasted. Actually it was the first time I tried smoked shrimp and I was hooked. My pals also love the cold and hot smoked trout, the Gouda, and even the jarred items. Will probably be stopping back there today if time allows! read more

Great cold smoke salmon, smoked boneless trout was also very good. I thought his hit smoked salmon was a bit too much on the seasonings. But still not bad. I will go back. He is very entertaining character. read more

Delaware Delicacies Smoke House - Richie and Ray - Seafood Markets Near Me - Hancock, New York

It's more than great food - it's an experience! Ray no longer catches/smokes eels. I'm sad we didn't come a couple of years ago. 'Geezerism' has caught up to him. He is a delightful character. You must be immunized against Covid, wash & sanitize your hands, and don a mask. He had some great stories & philosophies to share! The small shop has photos on the walls of some of his fishing exploits, fun to look at. We bought some smoked shrimp - some of the biggest shrimp I've ever seen - smoked this morning. $2 each. We also bought smoked Gouda and hot smoked salmon. Everything was DELICIOUS, but the hot-smoked salmon was absolutely AMAZING. I wish we had bought more. May have to make another trip tomorrow :) Go for the food, enjoy your visit with this local legend. read more

After reading the negative reviews about Ray let me just say this man runs a business out of his home/property, with that said he does have some rules for being on HIS property and as an elderly man he asks that you are vaccinated from COVID and wash your hands thoroughly before you come into his smokehouse. Regardless of your opinions those are his rules for his property. With that said I found Ray to be a delight! Yes he is a bit eccentric but once you get through his requirements he is very delightful! he has a variety of smoked products for sale. I purchased some salmon, trout and cheese all of which were delicious. I cant wait to go back got get some more! read more

Caveat: I didn't go myself. Some friends were driving up to visit me and stopped here, bringing some cold-smoked salmon and hot-smoked trout as gifts. It's good smoked fish, certainly. It wasn't the absolute best I've had---the lox is no Zabar's---but that's a high bar. It's certainly smoky and tasty. Had I been the one to go there, I might have given it 5 stars for the experience and charm (my friend said he did). read more

Ray sells good smoked goods. Once you confirm you're vaccinated, you're expected to mask up and there's a great hand washing station he'll ask you to use before you come in to the shop. He's a character for sure, has a lot of eclectic knowledge, and is an expert in his craft. Got the cold smoked salmon, hot smoked salmon, smoked cheddar, smoked Gouda, and some t shirts! All excellent quality and the fish and cheese is so frickin delicious. read more

Fantastic, smoked trout and Gouda cheese. Been looking to find him for 20 years finally found it.

It's been many years since I tasted Ray's smoked delicacies and I may not get back there in this lifetime to savor his shrimp, eels, salmon and other tasty treats. But, Ray and I have boyhood connections that hole off a significant and touching part of my heart and who's soul resident is Ray Turner. I've known Ray Turner and his twin brother Bruce going back into the late 50s and on through the 70s. Seems that I and my two brothers (Dave & Steve) and Ray and Bruce spent considerable time out doing what young men do in a rural community like Hancock, NY. After Bruce died in a tragic accident and I moved away to my first job in far West NY, Ray and I didn't see much of each other. The last time I saw Ray was in 2004. He came walking up to the funeral home in suburban Sacramento, CA where my brother Dave's funeral was held. I was astonished! Ray had gotten on a Red Eye flight somewhere in NY very early in the morning flown to Sacramento and by that after noon was on a flight back to Upstate NY. When I asked what he was doin there, he said in his own casual style: "You were there for my brother." Before he left that day he tossed a few small, smooth, rocks he brought from his river, where all of us boys had fished in younger times, into Dave's grave. Ray will always be my friend. We live in Oklahoma. read more

Delaware Delicacies Smoke House - Elizabeth and her pets - Seafood Markets Near Me - Hancock, New York

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There is no way to review this place, which is really more a review of a man than a business. Ray Turner has been catching eels in a handmade eel weir on the Delaware river for close to 30 years, and has built, along with the weir, his log and stone home, his smokehouse ("casa di fumo", LOL!!), his reputation as iconoclast and naturalist, and a persona so real, so original and so moving that visiting this place is not just a treat, but should be considered a moral obligation. Trained as an engineer, he turned his back on the rat race after a stint in the army, built a cabin on the Delaware just south of Hancock, NY, stopped shaving or cutting his hair, and began catching eels-- "nature's perfect protein"-- and smoking them, along with shrimp the size of hamsters, quail, cornish hens, sides of bacon and trout. The small retail shop also sells a wide range of Pennsylvania Dutch style jams, jellies and pickles that aren't half bad. The drive to his home defies directions, nestled in a little clearing on the actual banks of the river, which takes two miles of barely-paved road and then another two on a dirt road to get there. Handpainted signs that simply say "eel" point the way to a visionary's utopia. Peter and I swung by there on our way out of Hancock, heading back to NYC by way of Route 17. The first sign is right by the turnoff, and I had been telling Peter about him for about thirty miles, so we figured it was meant to be. Ray "liked the cut of our jib" and could tell we were "you know, those kind of folks", and actually allowed us into the butchery where he fished (pun intended) a live eel out of a tank and proceeded to skin and chop it up. When I asked him how to cook it, he said basically, to dump some barbecue sauce on it and let it soak for however long I wanted, and then "cook it 'til it was done". He told me to remember to put half a lemon in there, too, because "fish and lemon go together like...you know...peas and carrots. Take your lemon, stick a fork in it, you know, and then, kind of mop your sauce on the fish when you're cookin' it.". He talked about trees. He talked about his love for the river, and how hard he worked to restore some of the decimated banks from years of erosion and plant removal by previous owners. He talked lovingly of eels, of their unique qualities, their taste, how well they keep, and their protein analysis. Listening to him talk was something I could have done all day. He also sold us a pound of the biggest shrimp I have ever seen, and two brand new trout, fished that morning, that were as shimmering and beautiful as opals. He gutted and scaled them, but, wanting to put my new filleting skills to the test, left them whole. Walls in the small retail area are covered with articles about him, including one from a 2003 Gourmet Magazine profile by Jane and Michael Stern, and a recent (2006) NY Times profile. While he wrapped up our eel he told us about filming a PBS documentary in the middle of winter as he built the eel weir, with the director and camera people in the middle of the river, with him. There is simply nothing like this place, and there is nobody like Ray. He lives his life doing just what he wants, answering to nobody, caretaking natural resources and speaking his mind. When we left, I shook his hand and said "God bless you", and I'm an atheist. His is a happiness that comes from genuine love of life, and an inspiring one. read more

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Keep driving down the road. A trip to Mr. Turner's is a visit to generations of smoke and cold water succulence.

My wife and I found out about Ray from her orthopedic PA. He raved so much about the smoked gouda that we decided to take a ride down there that very afternoon. Did I say "ride"...it's more like a mini safari, but WELL Worth the trip. Ray is doing what most of us would love to be doing, namely living life on his terms. What a great gentleman and wealth of knowledge. You could almost forget the reason that brought you there and you definitely don't want to do that. Ray had just returned the day we got there so supplies were limited (no smoked gouda) , but the smoked salmon was out of this world. Better even than the home smoked salmon I had 45 years ago that came right out of Puget Sound the same day. The jellies and sauerkraut were awesome as well. It was our first visit, but definitely not our last. What a find in the back hills of Hancock. read more

Quite a bit away from the beaten path, but always worth the trip out to get hot or cold smoked salmon!

This was an off the beaten path fantastic find. From the attention Ray paid to the current COVID19 issues to the products he had for sale. We loved every minute of our purchase experience. I would have loved to immerse myself in the overall experience of tidbits from his life he can recant. Thank you for what you do and who you are. I am glad you shared a piece of yourself with my husband and me. I look forward to our next purchase from your shop. read more

Crusty guy. New York guy. I have such a streak in me. 5th-generation Florida guy. We got along just fine. He doesn't suffer fools gladly. If he engages you in conversation, pay attention. You'll learn something. His smoked delicacies are just that, delicacies. I've had the eels (of course); cheese, trout, salmon, and shrimp. All were delicious. Watch out for the bears. read more

Whenever we are in the area, or anywhere near Hancock, we go. The best smoked chicken ever hands down. We usually buy a side or two of bacon, smoke salmon, hot smoked salmon, some honey, smoked shrimp and if it's available eel. Ray is a little eccentric but extremely kind and his smoker is magical. If you have been, go back, if you haven't been then take a trip. Bring a cooler. Make a weekend out of it. read more

I've been to Ray's Casa de Fumo several times throughout the years and it's about time to make another journey there to buy eel, shrimp, salmon, cheese, and Wos-Wit. I always plan to spend about $300. I'm a vet, so I get a discount. Ray's hat is from the Afghan rebels at the Khyber Pass. Always an adventure. read more

My boyfriend and I stumbled upon this place via reviews on yelp since we were in the area skiing, and boy were we happy we made this detour to check out this place. The owner, Ray Turner, is a rare breed. This exceedingly insightful, curious, and outspoken man doesn't give two hoots if you like him or not, and quite frankly that is his appeal. While he was out of his famous eel, he explained the process for him catching it, smoking it, and preparing it, and ensured that we didn't leave empty handled; we got two different types of smoked fish, smoked cheese, shrimps, maple syrup, and pickled sauerkraut before calling it a day. This place, whether you get to try the eel or not is such an experience! Both unique, and picturesque, it is a MUST visit when in the area! read more

Delaware Delicacies Smoke House - Sign outside the Smoke House - Seafood Markets Near Me - Hancock, New York

It is definitely a destination to visit. Everything about the place is perfect and Ray's comfortable personality makes it even a better.

I was looking for a German butcher on a drive from PA to the Catskills, and saw the great reviews for Delaware Delicacies. No bologna here, but the offerings were much better. I consider myself a "foodie," and Mr. Turner's products (smoked salmon, shrimp and trout) were hands down just about the best I have ever eaten. He knew I was taking them to a Giants game for a tailgate, so he gave me a tutorial on proper storage and also calibrating the temperature of a refrigerator. If you have ever had the experience of eating something so delicious that no one speaks, you will understand how fantastic the smoked products are. My favorite was the salmon, but the shrimp and trout were also excellent. The smoked flavor was subtle and not overpowering. I am definitely going to try to place a mail order. As the other reviewers stated, Ray is one of a kind. Definitely worth the trip. read more

Delaware Delicacies Smoke House - Delaware delicacies - Seafood Markets Near Me - Hancock, New York

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It's so nice to have picked up the phone today after many years and to have heard the famous "Watch Out For Bears" comment that is the goodbye in Ray Turner speak. I am posting a review because I can't say enough how fantastic this guy's eels, cold-smoked salmon is (I'm sure the hot-smoked is also good, but I prefer the cold/Nova-lox style...I'm from Brooklyn...what can I say?) Don't even hesitate to wonder "should I try it". Don't be a schmuck...order it, and thank me later! read more

Ray Turner smokes some unusual stuff, particularly freshwater eel that he catches himself out of the Delaware River using the old American Indian method of an eel weir. Ask him about it if you visit. And you MUST visit! I go there mostly for his smoked trout (he sells the whole fish, gutted & sealed & it's INCREDIBLE) & especially for his smoked jumbo shrimp. He gets $2-$2.50 apiece for 'em but they're worth it - if you want to serve something very different on New Year's Eve or at a dinner party, just see how your guests react to a smoked shrimp tail! Also, Ray's place is the very definition of "off the beaten path" - look for the EEL signs & you shouldn't get lost - you'll be driving about 3 mi into the woods around a bend of the river but the drive is pleasant - I hate to use a buzzword to describe it but the setting is bucolic. read more

Delaware Delicacies is a must visit if you are ever drive through Hancock, NY. First off, it is a bit of a challenge finding the smokehouse which is nestled in the woods and the suggestion that bears make their home there might scare some people away. The nearby quarry might also inspire horror movie chills and the hand drawn signs contribute to the mystique. So when you get to the spot and discover the smokehouse, DO NOT try to enter the building on your left, that's Ray's house and he will tell you in no uncertain terms: HOUSE there, STORE here. But you will love this guy, unless you are a commie, pinko or antifa-natic which may make you uncomfortable (he'll still serve you.) The products are first grade and let your host Ray talk to you about each of his offerings. You'll learn alot and when you taste the bacon, salmon and eel afterward, you will make plans to return. read more

We drove almost an hour out of our way to stop here. We loved smoked foods and this place gets great reviews so we figured we would try it out. We arrive and I get out of the car to greet the owner, I said hello and waved and he did not say a word in response. Ice cold. I got an immediate negative vibe from his body language, almost as he was unhappy to have visitors. My wife and son get out of the car and without saying hello he simply says "are you vaccinated" my wife is not vaccinated since she she is breastfeeding so she told him no. In the rudest and loudest tone he tells her to get back into the car and stay there. We all got into the car and left. I understand the vaccination concern, we all do, but there was absolutely no need for his demeaning tone and very poor customer service. Don't go here if you are unvaccinated, or if you prefer even a smidge of customer service. I think this man would be better off closing his business and living as a hermit. Also - very sketchy place, think hills have eyes or TX chainsaw massacre vibes. read more

We have been to see Ray a handful of times over the past 10-15yrs. Someone wrote on here that he is a "crusty" guy & I laughed because that is a good way to describe him. Very intelligent man, but serious. He will engage in small talk but he is a serious man who sells the BEST smoked products I have ever had. We try to stop to see Ray & buy lots of salmon every time we are heading to NYC. read more

Anything is great. Love everything about this place. Best smoke shop I have had. When you get there just keep going until the end. You will see it read more

A 'must' for all those that appreciate true smoked fish, meat & cheese. The best smoked fish I have ever had - period. I am a smoked salmon fanatic - this is hands down the best. I wish I bought more of everything - it aint cheap, fine products never are - but worth every cent! We stopped by because Ray peaked our interest on the Netflix show Filthy Riches, and he did not let us down - a true character. If there wasn't other customers waiting we would have stayed longer just to listen and learn. This guy CARES about his product and it shows. He gave some people a cooler and ice, just so his product traveled well and they could enjoy it at optimal temperature. He makes a point to honor veterans. A good man. No eels - no problem. Get the smoked cheeses, buy the cornish hens, buy a whole side of the hot smoked salmon and don't leave without the smoked shrimp. I am dreaming about my next trip....... read more

Been coming here for 15 years. Ray Turner has not changed. He is still a brilliant, philosophical man who wants for nothing more in life than he has. He is a kind, gentle man who has no cell phone, no computer, but can smoke salmon, trout, chickens, shrimp and cheese like nobody else! He even had emu eggs today! Don't bother calling to see if he is open. He doesn't answer. So If you are driving on route 17 in NY, it's a must stop. Don't be skeptical by the back roads. Follow the signs. If he is open, the sign says "open". Simple! read more

Now, what has started this fall down the rabbit hole? Was it the Victorian detective novel, in which a policeman, hungry and frozen to his post (figuratively and physiologically), buys some jellied eel at a street corner? Jellied eel seemed certainly quaint enough to be pursued, but somehow and somewhere, it morphed into smoked eel, thanks to the beautiful working of human brain - the free association (can HAL do that?) - and voila, I was calling Mr. Ray Turner upstate. Smoked Shrimps The wise hermit shared a piece of wisdom: The shrimps lasted only for about a week to ten days and unfreezable, whereas the eels were "Ha! They are smoked and airtight, so just throw them into the freezer." Duly noted, I proceeded with the shrimps. They were large, really large - the size of an adult-male's palm - and this was post-cooking. One smoked shrimp would equal two so-called jumbo prawns served in Manhattan. Gently salted and delicately smoky, they were sweet succulence itself, from the first satisfying pop of the skin when the teeth bit down into the flesh all the way to the last fibrous morsel hiding in the tail. Smoked Eels The wild eels - caught by Mr. Turner himself with self-made contraption in the Delaware River - were such thick and sturdy perfect specimens that may just become the next maguro; the Japanese eel kabayaki (grilled eel) masters and connoisseurs, who have been largely left with farmed ones due to the dwindling, or dwindled, supplies after more than two hundred years of collective eel-fervor, will literally turn green with envy at the sight of them. I hacked off - eel is a vertebrate - a chunk of one of the two heavy weights; the cross-section revealed a milky white smooth flesh with mild flavor (yes, I licked). After grilling on each side for a few minutes and drizzled with lemon and soy sauce, the smoked eel was ready, à la Gourmand. The smoked eel was at first fatty, but of such a clean and clear fattiness, which, when combined with the fruity Meyer lemon juice and salty soy sauce, tuned sensitive and even sensual. The silken flesh was so delicate that it fell off the bones easily. Devoid of the muddiness often found in freshwater fish, the fresh eel had been smoked and pampered so that it needed no other dressings to be beautiful - well, perhaps a steaming bowl of rice to complete the picture. Watch out for the bears! - Heed the divination from the wise man. read more

I have never, in my entire life, seen a service provider behave so rudely. From the moment we came into the shop, the proprietor behaved like we were intruding on his day. When my friend asked if it was possible to get a smaller portion of a certain cut of fish, he gruffly explained that it was not worth his time. When we asked if there are eels available, he said - yes three days from now - as if it was our fault that he was short on supplies. . It isn't posted anywhere but when my friend wanted to pay for what she bought with a card, he said that it wasn't worth his while for such a small purchase (it isn't posted anywhere). When I wanted to just get the experience over and get out of there and pointed to another item, he had a gruff unpleasant response to me as well. . It doesn't matter how great you think your product is, there is no call whatsoever to be so rude to your clients. read more

Call ahead. Get the shrimp. Get the eel. Chew the fat for a bit. You'll be back. TOTALLY WORTH THE EFFORT He will mail order if you're unable to make the trek. read more

I took my sons and their friends to meet Ray Turner today. I was a little disappointed that he was out of eel but he gave me the heads up when I called him two days before. It didn't matter to me, I wanted to see his operation. He gave the kids the full tour of his operation. Including his emu which he fed in front of the the kids. What a gentleman!! Worth the trip just to talk to him. Thanks Ray. BTW, the kids and I had his shrimp on the spot. We also bought some of his smoked fish and everyone loved it. It was the icing on the cake. We will come back. read more

Thanks Ray for the smoked salmon. Best I have ever had by far, again and again. Enjoyed some more this morning, had to show some serious restraint to not finish it all in one sitting. The extra seasoning and the additional weight (pressure) used really shows through in the flavor, texture and density of the lox you sell. Forgive NOAM W, he is a tad outside of his element and shows signs of gaunt character judgement. He does not realize your short common sense and to the point answers has nothing to do with the amazing quality and love you skillfully infuse into everything you sell. The lox is $20 per LB, worth every penny. You can get about 2.5 LBS of that shipped to the east coast overnight for another $22. Watch out for the bears, and may GOD bless you. read more

Best Smoked Salmon, Cheese, Shrimp, Eel You will ever find anywhere!

This place is the real deal, if you're adventurous enough to go find it - it's a nice little trek down some dirt roads to get there but well worth the trip. The smoked eel is delicious and comes right out of the river. The owner, Ray Turner, maintains a stone eel weir in the river behind his property that he uses to catch the eel, which he then smokes right on the property. It is delicious and then some. If you're a fan of smoked whitefish or sturgeon you will love the smoked eel. Plan to spend a little time talking to Ray also - he's a really knowledgeable, interesting and unique character, and an incredibly nice guy as well. read more

Best smoked salmon, anywhere. Also best smoked eels, hens, chickens, cheese, best smoked many things. Ray is a true gourmet.

Amazing hot smoked salmon. And we always love the Ray Turner experience. He cares about quality, he's unpretentious and he's appreciative of his loyal customers. We stop on our way from NYC to Binghamton to visit family. It's a fun off-the-beaten-path detour. read more

Ray Turner has a gift for smoking fish & other food products. Found out about his through National Geographic's TV show Filthy Riches. If he talks to you run with it, if he doesn't, get what you need and run, lol. A great guy but very busy and must get back to work. read more