A Visit to Acme Smoked Fish

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What's that smell? It's Greenpoint, Brooklyn, of course.

In yesterday's New York Times Sunday Magazine, there was a wonderful article by Matt and Ted Lee about the Acme Smoked Fish factory in Greenpoint, where 25 tons of smoked salmon are processed every day.

(Be sure to watch the video as well)

Then, Amanda Hesser jumps in with recipes for Scandanavian Seafood Salad, Smoked Salmon, Fromage Blanc and Caper Spread, and Pasta With Smoked Salmon and Yogurt.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.