Acme Smoked Fish Corp., the Brooklyn, New York-based manufacturer of Acme, Blue Hill Bay, Ruby Bay and Great American smoked and cured seafood, has opened its largest cold smoked salmon facility in Wilmington, North Carolina.
The 100,000-s.f. state-of-the-art facility initially will produce 10 million pounds of cold smoked salmon per year.
Located to complement Acme’s existing locations in Brooklyn and Pompano Beach, Florida, the facility “will serve as a platform for Acme to accommodate future growth and sales opportunities in the smoked seafood category, both domestically and internationally, while still remaining connected to its Brooklyn roots,” the company said.
“As the latest advancement in our plan for sustained, long-term growth, this expansion gives us an opportunity to offer a wide variety of high quality smoked seafood products to customers around the world,” said Adam Caslow, managing partner of Acme Smoked Fish. “We’re thrilled to utilize the skills and traditions honed in Brooklyn—the epicenter of smoked fish—and expand upon them to develop the world’s most advanced cold smoked fish facility.”
The new North Carolina facility uses the most modern manufacturing technologies available while continuing to meet and exceed current Global Food Safety Initiative (GFSI) and Food Safety Modernization Act (FSMA) requirements, as well as internal quality management programs. In alignment with its emphasis on food safety, Acme built custom parts and equipment for hygienic design and ease of cleaning within the new facility. The company also maintains optimal freshness and the highest quality standards ensured via unit operation process flows dedicated for salmon production, the company says.
New facility in Chile will increase Acme’s control of raw material
Acme also is adding a facility in Chile. The Acme-Chile division will give Acme’s U.S. smoking operations the advantage of being in complete control of its raw material. The incorporation of Acme’s proprietary food safety and processing techniques in the production and handling of raw material is the final link to the company’s comprehensive cold smoked manufacturing strategy.
“Extensive research has proven that raw material plays a monumental role in the assurance of quality and safe smoked salmon which is why we added the Chile facility,” said Gabriel Viteri, VP of strategy and business development. “This advantage, in addition to our food safety standards and particular emphasis on being Listeria-free, will help us maintain our reputation as industry leaders in the smoked seafood category in the U.S., and position us as industry leaders in the category worldwide.”
With experience dating back to 1906, Acme Smoked Fish is a family-owned and -operated smoked fish producer known for its premium smoked seafood and pickled seafood products. The flagship Acme brand is placed on traditional smoked fish and pickled herring specialties in both retail and food service sizes. All-natural and preservative free selections are available under the company’s Blue Hill Bay brand and the Ruby Bay brand features innovative products and flavors of smoked seafood in various sizes.
Acme Smoked Fish brands are widely distributed throughout the U.S. via supermarkets, delis, specialty grocers and warehouse clubs.
