Four Generations of
Friendly Fish Experts
For over one hundred years, through four generations of family ownership, over countless bagels, appetizing platters, boroughs, and continents, some things hold true. We’ve been singularly focused on producing great smoked fish. And as the largest smoked fish company in the United States, we pride ourselves on doing it the best. For our neighbors.For our culinary innovators. For our restaurant and grocer partners. For every gathering, meal, and moment, big or small, that becomes a cherished memory.
After immigrating from Russia, Harry Brownstein hits the streets of Brooklyn with a horse-drawn wagon and a plan: to create his own smoked fish business. He starts small, distributing fish from the local smokehouses to stores throughout the city. But he dreams big, forging partnerships and making first forays into manufacturing with an eye toward the future. He faces stiff competition and fails more than once. But driven by passion, grit, and a scrappy Brooklyn spirit, he perseveres.
The dream has a name. Acme. Best in the business. First in the phonebook. With his sons Joe and Morty, Harry begins smoking fish in 1954 at 26 Gem Street. A young upstart in an old industry, Acme struggles to pick up steam. But instead of packing it in, the team—now four men strong with Harry’s son-in-law Rubin Caslow—battens down the hatches, focusing on perfecting their craft as they transition from seller to maker.
With a new generation of hands on deck—Rubin’s sons Robert and Eric Caslow and Harry’s grandsons Marc and Gary Brownstein—Acme makes a name beyond New York. Between burgeoning partnerships with supermarket chains, an expanded factory, and the innovative use of vacuum-pack technology, it’s only a matter of time before Acme’s diversified product line (Pickled herring! Salty belly lox!) makes it out from behind the deli counter and in front of smoked fish lovers everywhere.
Sailing into its next century, Acme looks to the horizon with a respect for tradition and an innovative spirit. With David Caslow, Adam Caslow, and Emily Caslow at the helm, Acme meets the growing appetite for high-quality, premium-crafted smoked seafood by opening state-of-the-art processing facilities in North Carolina and Chile. As its fourth generation ventures into the global seas of change, supporting sustainable practices across the world, Acme never loses touch with its roots. With a commitment to quality as its compass, Harry’s family smokehouse continues to center craft and celebrate community, near and far.