Young food turks can learn a thing or two from ACME smoked fish. The company has been procuring the freshest fish and smoking and curing for four generations. Since 1954, they have been crafting New York delicatessen-style smoked fish that they sell mostly to retail outlets, but locals know to show up at the Smokehouse Outlet every Friday from 8 a.m. to 1 p.m., when they sell their preservative-free smoked salmon, whitefish, sable, and trout directly to the public at bargain prices. Raw and finished products are tested and tasted several times throughout the curing process to ensure only the highest quality. And their cold-smoked, brilliant red and wild sockeye salmon has a firm texture that makes it meaty enough to eat without a bagel.
