Brooklyn-based Acme Smoked Fish Corporation (not to be confused with Acme supermarkets) is the largest producer of smoked salmon in the United States. A privately held, family-owned company, Acme has facilities throughout America, as well as international locations in Chile and Denmark.
Like most New Yorkers -- natives, transplants, whomever -- we love bagels. We love bagels so much that we did a whole episode on them last season. But we didn't quite capture the essence of this city’s bagel identity. So we're calling for a do-over. On our season finale of Food/Groups, we take on New York City's bagels (again) and this time we're diving into the history of smoked salmon, or lox, which has become a key food item to the NYC bage...
Frank Pinello continues his Frank Experience adventures by checking out the Acme Smoked Fish factory headquarters in Greenpoint, Brooklyn. Frank learns what it takes to go from a full salmon to the finely sliced lox that’s become an iconic New York City staple. From filleting to brining to smoking to slicing, it's all done by hand at Acme, and Frank was there to learn every step of the process.
If New Yorkers know anything, it’s how to sniff out a good piece of smoked salmon. Ask anyone, and they'll tell you Acme Smoked Fish is the place to go for the best smoked fish products in NYC. Producer Spencer Alben visits the 100-year-old, family-owned factory for a behind-the-scenes tour and learns how the business went from humble beginnings to a local institution.
Find out about the Caslow family: four generations of pride, success, and ownership of Acme Smoked Fish, and how they grew and made it here, in New York City.
In his new TODAY All Day series “Family Style,” Al Roker explores New York City to learn about the origins of bagels and lox. Al visits Russ & Daughters where he learns how to slice smoked salmon, then he tours one of the largest fish smokehouses in the U.S. For a taste of the future, he also learns how to make vegan "lox" from cured carrots.
If you visit Acme Smoked Fish’s headquarters in Brooklyn’s Greenpoint neighborhood on Friday morning, you’ll find a scene that is anything but corporate.
A line of customers snakes out the door, with a wait-time that can run upward of 30 minutes. Inside, controlled chaos prevails as patrons grab package after package of smoked salmon or put in requests for unwrapped fish that is sold by weight, all at prices that can be up to 50% under retail.
