Season’s greetings! It’s that time of year again. Thanksgiving is behind us and the holidays are in full swing. Many of us agree that some of our best holiday memories have been made enjoying family, friends, and great food. Across this diverse company, we were curious to see how different cultures used smoked fish throughout their holiday celebrations. And you know what? We found some pretty interesting traditions! You never know, they might ...
With Valentine’s Day right around the corner, a lot of us are thinking of creative ways to treat our partners, spouses, or any of the special people in our lives. Chocolates are great, but they’re everywhere this time of year. Besides, we just put the chocolate-heavy holidays of Hanukkah, Christmas, and New Years behind us. We’ve all had enough chocolate!
Flowers are always a good way to brighten someone’s day, and they are an obvious choice f...
So, what is herring anyway? Yes, most people know that herring is a fish, but many don’t get further than that. Some may go on to describe herring as a small fish. This is also correct. As a close relative of the sardine and the shad, herring is indeed a smaller fish. Herring might have the reputation of being a “fish” like any other, but we would argue that it achieves a bold and assertive flavor profile when it is pickled.
It’s fascinating ...
Spring is in the air, and this means that Easter and Passover have come around again. Although each holiday has its distinct origins and significance, an important theme shared by both is that of togetherness and connection among family and friends. We enjoy this time with our loved ones so much – not to mention the good food and fun – that a few of us at Acme wanted to share some of our favorite memories and traditions from Easter and Passov...
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.
Hey there, aspiring smoked salmon slicer! If you’re reading this, you’ve already made the decision to learn how to slice smoked salmon like the pros. Achieving that perfect slice time after time can take some practice to master, but with the help of this quick start guide, you’ll be well on your way to wowing friends and family with your slicing skills!
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.
