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.

Hot smoked fish are essentially baked until they reach internal temperatures in the range of 145°F. The result is a moist, flaky, fish with a smoky flavor.

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.