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The Acme Smoked Fish Corporation began in the early 1900’s when Harry Brownstein arrived in New York after emigrating from Russia. He found a job in the smoked fish business as a “wagon jobber,” picking up fresh, hot fish from smokehouses with his horse-drawn wagon and hand-delivering them to small grocery and appetizing stores. Eventually, through Harry’s hard work and dedication, he achieved his dream of owning his own smokehouse, in Brooklyn, New York.
Harry passed his skills, passion and pride for quality to his son and son-in-law. And then, on to his grandsons, Eric and Robert Caslow and Mark and Gary Brownstein. Now, a fourth generation, Eric's son David, is putting his mark on the company and continuing the tradition started by Harry Brownstein nearly a century ago.
Today, the family is responding to the growing popularity of smoked fish by modernizing its Brooklyn factory, dramatically increasing production capabilities, while keeping an emphasis on quality and safety.
Additionally, to meet the varied demand for smoked fish products, the company launched the Blue Hill Bay Smoked Seafood product line in July 2000, adding such products as Alaskan Black Cod, Brook Trout Fillets, Peppered Mackerel Fillets, Cold Smoked Yellowfin Tuna, Whitefish Fillets, Baked Salmon Spread and Chunky Whitefish Spread.
Acme Smoked Fish Corporation, located at 30 Gem Street in the Greenpoint section of Brooklyn, is now one of the largest processors of smoked fish and herring in the United States, and is still family-owned and operated.
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