The smoking and curing of foods is a traditional craft. The quality of the smoked product depends upon the care taken at each stage of the process, from sourcing and selection of materials through preparation and smoking to delivery. At Acme, the smoking processes are still very traditional and their grading, filleting, curing, and cutting are still mostly done by hand.
They chip all their our own oak wood for smoking, which gives their smoked products a unique distinctive taste.
They source sustainable fish with great care from quality suppliers only. Every product is cured prior to smoking using dry salt to reduce water content, which not only helps to preserve the fish but also enhances the flavor.
The fish is then cold-smoked in modern custom-made kilns, with smoldering oak chips providing the smoke. The cold smoke is drawn evenly through the kiln, and the skill of the smoker is crucial. The fine texture and taste of the end product depend on the timings and temperatures, which in turn can depend even on the weather!,
The sides are pre-sliced to perfection making it very easy to serve to your family and guests.