Hot smoking is a cooking and drying process where the fish must reach at least 145°F or above for at least 30 minutes. At Acme, we hot smoke whitefish, trout, whiting, mackerel, bluefish, sturgeon, ciscoes, wahoo, salmon, and tuna.
Hot smoking is a cooking and drying process where the fish must reach at least 145°F or above for at least 30 minutes. At Acme, we hot smoke whitefish, trout, whiting, mackerel, bluefish, sturgeon, ciscoes, wahoo, salmon, and tuna.
Hot smoking is a cooking and drying process where the fish must reach at least 145°F or above for at least 30 minutes. At Acme, we hot smoke whitefish, trout, whiting, mackerel, bluefish, sturgeon, ciscoes, wahoo, salmon, and tuna.