In the latest episode of Food Curated, Liza de Guia goes to worship at the altar of Acme Smoked Fish, the vast Greenpoint facility that produces some of the best smoked fish in the country, if not the Western world as a whole. As de Guia reports, Acme processes 6 to 8 million pounds of assorted fish every year, much of it under the supervision of Aftabudin Rayman, its head fish smoker. “When the product is finished and it comes out nice, that’s what I enjoy most,” says Aftabudin, who’s been with Acme for 27 years. Same goes for us, too.
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This article from the Village Voice Archive was posted on July 21, 2011