With four generations of experience, smoking fish is a way of life for those at Acme. The reputation of the company, the family and their employees rest on every piece of fish that leaves Acme’s New York Smokehouse.

In the cold smoking process, the fish are smoked over wood chips at temperatures around 72°F for durations ranging from 8 to 24 hours. From the smoker, the fish are instantly chilled and packaged for shipping to retailers across the country. Both cold and hot smoked fish are fully cooked and can be eaten direct from the package.