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.
Smoked salmon has a new edge. Acme Smoked Fish, in Greenpoint, Brooklyn, has introduced smoked salmon seasoned with shichimi togarashi, a Japanese spice blend, giving it a subtle but distinctive chile and citrus kick.
Hot-smoked, cold-smoked, lemon-peppered, everything bagel-ed, kippered and candied. At Brooklyn, New York-based Acme Smoked Fish, smoking salmon is an art with dozens of permutations.
