Behind-the-Scenes at ACME Smoked Fish | food.curated. | Hooked Up Channel

ACME Smoked Fish, located in Greenpoint, Brooklyn, is the largest smoked fish house in the country, processing 6-8 million pounds of assorted fish for stores and seafood counters every year. Meet Aftabudin Rayman and Peter Wojick, the fish smokers behind the hot-smoked fish division and follow them through the fish-smoking process in this episode.
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[@sajadsafdari8006]

Fish isn’t the only thing peter is smoking hahaha

[@peterryanwojcik6703]

correct my friend

[@hawaiianpunch6534]

Wha Gwan Aftabudin?!!
Anyway you smoke fish it's an art. He's loves to do it and I hate to do it. That's why I do it on special occasions in the Fall. Something about the air and the trees gets me into the mood.

[@gekyumexxx6331]

I'm eating the cold smoked salmon now! It's delicious!

[@nurbekbayandin4165]

Long live the guy and his recipe!

[@yohaneslim685]

Excellent

[@Popieinfinity]

I think Peter with be a master at smoking something other then thoughts fish 😂🤣🤣😂

[@peterryanwojcik6703]

master of both my friend, but after all these years fish is the only thing i'm still smoking

[@interstategar]

I'm eating a delicious perfectly done Acme smoked whitefish as I watch this. Their nova lox is also excellent.

[@tawanagaffney8298]

Great video.. Mr Raymond is very aspiring...

[@lovebassets868]

Beutiful. I always have Acme whitefish salad in my fridge. Costco baby!

[@dalehammond1704]

smoking fish is an art...few ever master the process

[@stevelogan5475]

Very nice technique fellers, looks very tasty

[@joelverona2308]

A Great Maestro. I just wonder if Peter is learning... :)))

[@thehaitian8215]

Great video

[@ronfraser2267]

You are the man I love this😎😎👍👍👍

[@fonseca4436]

Is it just me or did Peter look high as fuck? Either way tasty fish from a great Brooklyn company

[@peterryanwojcik6703]

hahahaha i totally was

[@knifeskillz911]

I just had some smoked salmon... it was soooo good....

[@interstategar]

I've made my own cold smoked salmon using the dry rub method. Acme uses a wet brine for about a 1 week cure. If there are any former employees reading this, what is the salt/water mixture they use use for their brine for salmon, where they are curing it for 1 week? Also do they use any brown sugar in their wet brine?

[@briangleason5597]

Like they would tell.you. come on man.

[@interstategar]

@@briangleason5597 In Brooklyn everyone has a price...

[@peterryanwojcik6703]

They do both

[@thehaitian8215]

Great video

[@thehaitian8215]

Great video