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With four generations of experience, smoking fish is a way of life for those at Acme. The reputation of the company, the family and their employees rest on every piece of fish that leaves Acme’s New York Smokehouse.
To make the best smoked fish, they begin by procuring the best raw materials. From wild Pacific Salmon to farm-raised Atlantic Salmon, chubs caught in fresh, clear American lakes to Alaskan Black Cod and even tuna, mackerel and bluefish, Acme goes to great lengths to make sure it begins with the freshest, finest quality, raw fish.
After being cleaned, and as appropriate, filleted, the fish is then cured. Depending on the species of fish and the variety of the finished product, the fish might be marinated in a brine of coarse salt and sugar, dry-rubbed using a European technique, or otherwise cured with specific seasonings to achieve the desired flavor profile. These curing processes, may take up to a week for some varieties of fish.
Now cured, the fish are ready to be smoked. There are two smoking processes – cold smoked and hot smoked. Salmon – or Nova -- is the most popular cold smoked fish. In the cold smoking process, the fish are smoked over wood chips at temperatures around 72°F for durations ranging from 8 to 24 hours.
Hot smoked fish, including whitefish, chubs and kippered salmon, are essentially baked until they reach internal temperatures in the range of 145°F. The result is a moist, flaky, fish with a smoky flavor.
From the smoker, the fish are instantly chilled and packaged for shipping to retailers across the country. Both cold and hot smoked fish are fully cooked and can be eaten direct from the package.
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