For more than 100 years, Brooklyn’s Acme Smoked Fish Corporation has been selling smoked fish — currently, its lineup includes salmon, whitefish, sable, trout, bluefish, mackerel, and herring — to wholesale clients, like grocery stores and some of New York City’s most famous appetizing stores (like Russ & Daughters, Zabar’s, and Barney Greengrass). Today, its Brooklyn facility produces more than 5,000,000 pounds of cold smoked fish and approximately 1,700,000 pounds of hot smoked fish a year.
In this episode of The Process, a look at how the company makes is famous smoked whitefish: After the fish are cleaned and descaled, they’re stirred in a brining solution before being hung and smoked.
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