In this video I show everyone how I make (and then eat) a very delicious classic Jewish breakfast with Acme Smoked Whitefish on Authentic New York Bagels. Whitefish is a Jewish staple that is downright delicious!!
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WHITEFISH SALAD: This salad is prepared to perfection using the ideal blend of smoked whitefish pieces and quality ingredients to produce one of Acme's most popular items. This smoked salad is hailed by food enthusiasts and traditionalists. Smoked whitefish salad is ideal for entertaining, snacking, or meal preparation.
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THE ACME PROCESS - COURTESY OF ACME - Brooklyn New York
RECEIVING AND RAW MATERIALS
At Acme, we devote a great deal of energy at choosing the right suppliers. The vendor approval process requires in many instances that we audit supplier practices, conduct extensive testing, and set expectations and standards that go beyond of what is expected in the industry. We believe that setting standards that are superior than the industry-standards will allow us to have a sustainable and safe product that our consumers can rely on.
CURING
Prior to smoking, every fish must always be cured with salt for preservation, flavor, and quality reasons. The salt allows the fish to preserve its moisture and tenderness during the drying, smoking, and cooking process. At Acme, wet brining and dry salting are methods employeed to cure fish. Brining in a solution of salt, sugar, and spices is generally the method of choice when curing whole fish or bigger fish fillets. Dry curing or dry salting is a process used mostly for smaller salmon fillets. Curing times can range from a couple of hours to several days depending on the size and fat content of the fish.
SMOKING
At Acme, every fish is naturally smoked using the perfect blend of hardwoods. Fish can either be cold or hot smoked. Only salmon, tuna, and sable are permitted by law to be cold smoked. All other fish, including whitefish, trout, whiting, mackerel, bluefish, sturgeon, marlin, chubs, ciscoes, and wahoo are hot smoked. Salmon and tuna are also hot smoked. Cold smoking is a drying and smoking process where the heat does not exceed 85°F and the whole process takes up to 20 hours. Hot smoking is a cooking and drying process where the fish must reach at least 145°F or above for at least 30 minutes.
PACKAGING
Packaging also plays an important role in the production of smoked fish as it helps maintain the integrity and freshness of the fish. The smoked fish is cooled down to 38°F or below prior to packaging. At Acme, we are actively trying to find the best materials and technology to enhance and protect the freshness of your smoked fish.
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Joe Mueller, Food Reviewer JKMCraveTV
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