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At Acme, we’re very picky about our fish. If it’s not the finest quality, we say, “Throw it back.”
Only the finest raw materials – that means fish – are lucky enough to find their way to our New York Smokehouse. And these fish come from all over the world. We smoke Black Cod pulled from clear, cold Alaskan waters, Whitefish and Chubs fished from the Great Lakes; Wild King Salmon from Alaska; Atlantic Salmon raised on farms in Norway, Scotland and Chile, and many other species of fish that we search the globe to find.
But the fish are only part of the story. Equally important as the raw products are the specialized methods we use to cure and smoke each piece of fish to perfection. Whether it’s dry-rubbed by hand or brine-cured, whether it’s cold smoked for hours or hot smoked to a flaky, moist finish, one bite and we know you’ll be asking for more.
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