Our History

1905

Harry Brownstein emigrates from Russia and settles in Brooklyn, NY. Upon his arrival, he starts distributing smoked fish purchased from local smokehouses to appetizing stores throughout the city with his horse drawn wagon.

1937

Harry partners with Mike Seltzerman, to create a smoked fish company in the Brownsville section of Brooklyn. (Image: Harry Brownstein)

1938

Rubin Caslow becomes a smoked fish jobber right after high school under the moniker Arcee Sales.  The name "Arcee" stands for the phonetic representation of his first and last name initials. In 1941, Rubin marries Charlotte Brownstein, Harry's daughter, who worked as a book keeper at her father’s company. (Image: Rubin Caslow)
 

1946

Both of Harry's sons begin working in the smoked fish industry after serving in the Army.  Joseph (Joe) Brownstein joined his father at his company in Brownsville while Morton (Morty) Brownstein began working as a smoked fish jobber. (Image: Joe Brownstein)
 

1954

Harry decides to open his own smoked fish plant with his two sons, Joe and Morty. Acme Smoked Fish is incorporated at 26 Gem Street in a small rented space owned by a funeral parlor.  Harry chose the name Acme not only for its literal translation of “best in the business”, but also to be listed first in the phone book Yellow Pages.
 

1965

Acme adds production of pickled herring in the Brooklyn facility.

1966

 
The factory is re-built after damage from a major fire.  Acme's business neighbor generously provides space to accommodate some of the company's functions.
 

1968

 
Big Apple and Bohack Supermarkets become Acme's first supermarket chain customers. Other local markets shortly follow, such as Key Food and Dan's Supreme.
 

1969

Harry Brownstein dies and leaves his family a legacy of tradition. His vision, half a century earlier, left the key foundation for success to his family and employees. (Image: Harry Brownstein)

1970

Robert Caslow, Rubin's younger son, joins Acme after completing his college degree in Business Administration. (Image: Robert Caslow)

1972

Eric Caslow, Rubin's older son, joins Acme and quickly becomes involved with seafood procurement and manufacturing. (Image: Eric Caslow)

1975

 To accommodate Acme’s growth, the company expands to an adjacent building previously occupied by Williamsburg Steel.  This building was transformed to facilitate the production of smoked fish packages.
 

1978

 Acme introduces the first line of smoked salmon packs to include traditional salty lox and regular cold smoked salmon packs. This is made possible by the introduction of vacuum-pack technology.
 

Early 1980's

Acme continues to expand its line of smoked fish products and the Acme brand starts taking shape. Prior to the 70's, most smoked fish was sold at appetizing stores and behind the deli counter.

Mid 1980's

The company introduces a new Acme logo to complement the increasing number of smoked fish retail packs offered nationwide.

Late 1980's

 Acme introduces new smoked salmon and lox packs with a new look and logo. Acme's products start becoming a household tradition.
 

1995

David Caslow, Eric's son, joins the company and becomes the first family member to represent the fourth generation. (Image: David Caslow)

2000

 Acme introduces the Blue Hill Bay brand, a line of all-natural smoked fish. Smoked salmon is the first product packed in the category and quickly becomes a popular item throughout natural retailers and club stores nationwide. In late 2000, a west coast office is established in Los Angeles to service the growing demand for smoked seafood products.
 

2001

Acme initiates major renovation of production areas to lead the smoked seafood industry for top-notch quality and food safety standards. This tranformation effort coincides with the creation of research alliances with major universities, providing valuable direction in the execution of changes.
 

2004

The Blue Hill Bay line introduces pickled herring in cream and wine sauce in retail sizes. Smoked Wild Sockeye and Coho Salmon are also introduced to the line of smoked salmon packs under the Blue Hill Bay brand.

2005

Acme Smoked Fish of Florida, LLC is established as a South-Florida distribution center to meet growing demand in the Southeast market.
 

2006

The Ruby Bay brand is introduced to capture the needs of a growing and diverse customer base looking for innovative products and sizes.

2006

Adam Caslow, Robert's son, joins the company after graduating from Cornell University with a Hotel and Restaurant Management degree.  Adam joins David, as the second member of the fourth generation. (Image: Adam Caslow)

2007

Acme Smoked Fish Corporation acquires Great American Smoked Fish Company, a Florida-based smoked fish producer and distributor. Acme merges its Florida distribution business into Great American, creating Acme Smoked Fish of Florida.

2007

At 86 years of age, Rubin Caslow dies leaving a legacy of hard-work and family tradition that continues to shape and influence the company's culture. (Image: from left to right, Eric Caslow, Rubin Caslow, Robert Caslow)
 

2008

Main line of Acme Smoked Salmon packs are re-designed. Green Tea is introduced as a natural anti-oxidant to help protect the color and freshness of smoked salmon.
 

2009

Major revamp of enterprise resource planning systems to include manufacturing, quality assurance, and business process systems.
 

2012

 
Acme undergoes a brand makeover to include the introduction of a corporate "A" icon to represent the company. All product brands (Acme, Blue Hill Bay, Ruby Bay, and Great American) also undergo changes across every SKU in the porfolio of 300+ items.
 

2014

Acme expands opening a new processing plant in North Carlolina - RC Creations

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