There’s something magical about a bagel and lox. A bite of crisp, chewy bagel and cream cheese draped with silky sheets of smoked salmon (and maybe some sliced tomato) provides one of the most satisfying flavor and texture combinations of all time. No wonder the sandwich has secured its place among legendary New York City foods like the pizza slice and pastrami on rye. Don’t get me wrong, I love a plain old bagel and cream cheese, but it’s only ever improved by lox.
So naturally, in a city where lox can be found every few blocks, New Yorkers have a lot of opinions about where to get the best. The largest smoked fish factory in the country, Acme Smoked Fish was founded in Brooklyn in 1954 and has been family-owned for four generations. Acme supplies smoked and cured fish to some of the city’s favorite fish counters including Zabar’s, Barney Greengrass, and my go-to spot, which prefers to maintain some mystery about its purveyors. They also ship hundreds of thousands of of vacuum-sealed packages of fish around the country every year. Chances are high that if you’ve ever eaten smoked salmon, it came from Acme.