FOR IMMEDIATE RELEASE

ACME SMOKED FISH CORP. INTRODUCES FORMAN & FIELD BRAND IMPORTED SCOTTISH SMOKED SALMON

Fourth-Generation Family-Owned Smokehouses in U.S. and U.K.Sign Exclusive Agreement to Import Forman & Field

BROOKLYN, NY (March 14, 2004) - Acme Smoked Fish Corp. of Brooklyn, NY, has signed an agreement with H. Forman & Son of London, to be the exclusive importer and distributor of Forman & Field brand Smoked Scottish Salmon in the U.S. H. Forman and Son, Britain's oldest smokehouse, and Acme Smoked Fish Corp. a New York tradition, are both fourth-generation, family-owned and operated companies with nearly 150 years of collective experience.

"We are delighted to be able to import a unique and superb quality smoked salmon that is produced by such an experienced and well-matched company," said Emily Caslow, marketing director of Acme Smoked Fish Corp. Ms. Caslow, great granddaughter of Acme founder, Harry Brownstein, spearheaded the Forman & Field project. "Although our cultures vary and our smokehouses are thousands of miles apart, our mutual abilities to operate successful, multi-generational family businesses which produce superior smoked fish are right in sync with each other."

Forman & Field products available in the U.S. through Acme will include both wild and farmed Scottish and Norwegian salmon, in exact weight, vacuum-sealed packages and trimmed whole sides.

The Forman & Field salmon is cured using H. Forman & Sons' distinctive London Cure™, which produces a light smoke and salt flavor profile. This trademarked technique involves using dry rock salt only (no sugar or brine), drying the fillets before smoking and then hanging the fish to smoke with pure oak smoke. Forman's is one of the few remaining smokehouses to hang fish for smoking, which produces an improved texture for slicing. Finally, the salmon is carefully sliced lengthwise, to create long, delicate slices of smoked salmon.

"Forman's has earned the position of market leader in the U.K. because of its dedication to quality and artisanal approach to smoking," said Lance Forman, Managing Director, H. Forman & Son. "We believe that Acme shares our commitment to producing and selling only the finest smoked fish and we are pleased that they will be the exclusive importers of our Forman & Field Smoked Salmon."

Smoking Fish: The Heritage of Two Families

Acme Smoked Fish Corp. was started by Harry Brownstein 50 years ago and today is operated by his grandsons, Eric and Robert Caslow, as well as their children, David and Emily, respectively. Harry came to America in the early 1900s and found work as a wagon jobber, purchasing f resh, hot smoked fish from smokehouses in his horse-drawn wagon and hand delivering the fish to small stores in New York.  Eventually, through hard work and dedication, Harry came to own a smokehouse, Acme, in Brooklyn, NY. Five decades later, Acme has grown to become the largest single-plant smokehouse in the U.S. The company sells its products under the Acme and Blue Hill Bay brands as well as private label products for selected customers.

At the helm of H. Forman & Son is Lance Forman, grandson of Harris (Aaron) Forman who founded the company in 1905. Harris is credited with bringing the traditional cure and original recipe with him from Eastern Europe when he emigrated to Britain. Although the production facilities have been modernized over the years, the traditional curing technique, which has helped to make the Forman name recognized and respected by chefs around the world, has remained the same.