I walk into the office at 9AM, Monday through Friday, and each day the place is already buzzing. The trucks are on the road, the air freight is in the sky, and the phones are ringing off the hook. There are a million things to do, but I get my coffee, grab a bagel, some smoked salmon and cream cheese, and then I sit down at my desk to start the day’s work. When I first started at Acme Smoked Fish Corporation, I used to get in in the morning, ...
COHO SALMON 101: AN INTRODUCTION TO COHO SALMON
At Acme Smoked Fish, each species we work with brings something unique to the table. We’ve got our beloved Atlantic salmon, which forms the foundation of many of our smoked salmon offerings. Our sustainably raised trout from Denmark and Norway is a delight to smoke and enjoy. And, of course, smoked whitefish remains a classic, offering a burst of savory goodness whether it’s part of a salad ...
Do Yourself a Favor, Try Pastrami Smoked Salmon
At Acme Smoked Fish, we work hard to push the boundaries of flavor while staying true to our roots. Recently, we revamped one of our classics, our 4 oz. Pastrami Smoked Salmon, by revisiting and improving upon an already tried and true recipe. We are always looking for ways to improve, because at Acme Smoked Fish, we believe that improving is winning. Our new (and, in our opinion, perfected) Pas...
Every day for Brian begins the night before. Brian’s driving shift starts at 1AM, so he has his morning coffee before midnight. Just after midnight, he’s in his car driving from his home in Queens to the Acme Smoked Fish headquarters in Greenpoint, Brooklyn listening to the 1010 traffic report. He usually punches in early. Today is no different, and Brian punches in at 12:53AM.
Brian is a tall, broad-shouldered man with a goatee. His facial ex...
Smoked Salmon, Sushi, and Loving our Planet
International Sushi Day is here, and we’re raising our chopsticks for a celebration that's both tasty and sustainable. We want to take a moment to put a spotlight on our partners at Blue Sushi and Sake Grill. Dive in and discover how your smoked salmon and sushi cravings can support ocean conservation and sustainable practices!
Our Shared Commitment to the Planet
Our 1% for Climate Initiatives progra...
Sockeye Salmon 101: An Introduction to Sockeye Salmon
At Acme Smoked Fish, we don’t like to play favorites among our fish species. Of course, we love our Atlantic salmon, which makes up much of the raw material we use for making smoked salmon. We delight in our sustainably raised trout from Denmark and Norway that we lovingly smoke in our facilities across the world. And smoked whitefish is just plain classic—a joy to smoke, consume, and indu...
Introducing Lox in a Box: The Perfect On-the-Go Snack from Acme Smoked Fish
Here at Acme Smoked Fish, we’ve been hard at work creating a harmonious blend of convenience and quality with one of our latest product launches: the Lox in a Box Snack Kits. We're thrilled to introduce this innovative offering, set to reform the way you think about snacking by bringing the delicious flavors of premium smoked salmon into a convenient, ready-to-eat pac...
Introducing Acme's New 3 oz. Wild Alaskan Sockeye Smoked Salmon
At Acme Smoked Fish, we're always striving to bring you the best in premium smoked salmon. That's why we're thrilled to introduce our latest product: 3 oz. Wild Alaskan Sockeye Smoked Salmon. This delightful offering promises to deliver the exceptional quality and flavor that Acme is known for, in a convenient size perfect for 1-2 servings.
A Heritage of Excellence
If you’ve enjo...
Yes, care is needed to preserve the delicate flavor and texture of smoked fish through refrigeration and freezing. That said, nothing extra special is required beyond what you would do to accommodate your other proteins. Something important to understand though is the difference between refrigeration and freezing, as well as the difference between various smoked fish products, such as pickled herring, smoked fish salad, cold smoked salmon, hot...
Robert Caslow (above left, next to the late Eric Caslow) reflects on his time at Acme and the next chapter ahead.
How did it all start for you?
I’m going to go back to the time when my grandfather— Harry Brownstein, who started this business—was still alive. So that was the early 1960s. I used to follow him down to the Fulton Fish Market. We’d go from stall to stall and it seemed to me that he knew everybody. I didn’t know if he was visiting o...
For a brand that has been in the family for over 4 generations and over 100 years, it is nerve wrecking to make a change. So, believe me when I tell you that this brand change did not happen overnight. A lot of thought and work went into it to make sure we are doing the right thing. Below are some FAQ that we hope would give you more insights on why and how we made the change. Let us know if you have thoughts or additional questions!
Hey, Acm...