Danish Double-Smoked Salmon (Mentioned in the New York Times)

Spence & Co., an Acme Smoked Fish subsidiary based in Brockton, MA, debuted an exciting new product, Danish double-smoked salmon. Florence Fabricant of the New York Times said, “Serve it as a first course on a plate with accouterments like capers and onions instead of burying it in a bagel with cream cheese.” [The New York Times]

 

Made from sustainably raised Norwegian salmon and smoked true to its roots using classic European smoking methods, this product is for the smoked fish connoisseur. Before smoking, the fish is gently and exactingly salted to attain the perfect cure prior to the smoking process. The salmon is then smoked twice over beechwood, which imparts a distinct flavor. The low smoking temperature used in the Danish double-smoking process imparts more smoke flavor without drying out the fish. Fabricant described the finished product in this way, “The result is silky and alluringly smoky.” [The New York Times]

 

We at Acme Smoked Fish and Spence & Co. describe our Danish Double-Smoked Salmon as delicate in texture, strong in smoke, with the natural flavor of salmon sustainably raised and harvested in the North Atlantic. You can read Florence Fabricant’s full product write up in the writer’s regular Front Burner column in The New York Times here.

 

Spence & Co. Danish Double-Smoked Salmon can be found at Whole Foods.

The New York Times

New York Times article about Acme Smoked Fish smoked salmon

 

 

 

 

 

 

 

 

 

 

 

Read more at The New York Times!

8 Smoked Fish Brunch Boards to Inspire the Host in You Is Smoked Salmon Raw?

Post a Comment

Your email address will not be published. Required fields are marked *

Content Archive

Subscribe to our mailing list to be notified of new blog posts, events, and deals

Getting hungry?

Shop Now
Copyright © 2023 Acme Smoked Fish Holding Corp. • Brooklyn, NY • All Rights Reserved