Acme Smoked Fish Corporation Opens Cold Smoked Salmon Facility In Wilmington, North Carolina
Strategically located to complement Acme's existing locations in Brooklyn, New York, and Pompano Beach, Florida, the facility will serve as a platform for Acme to accommodate future growth and sales opportunities in the smoked seafood category, both domestically and internationally, while still remaining connected to its Brooklyn roots, company officials said.
"As the latest advancement in our plan for sustained, long term growth, this expansion gives us an opportunity to offer a wide variety of high quality smoked seafood products to customers around the world," said Adam Caslow, Managing Partner of Acme Smoked Fish Corporation. "We're thrilled to utilize the skills and traditions honed in Brooklyn – the epicenter of smoked fish – and expand upon them to develop the world's most advanced cold smoked fish facility."
The new North Carolina facility uses the most modern manufacturing technologies available while continuing to meet and exceed current Global Food Safety Initiative & Food Safety Modernization Act requirements, as well as internal quality management programs, company officials said. In alignment with its emphasis on food safety, Acme built custom parts and equipment for hygienic design and ease of cleaning within the new facility. The company also maintains optimal freshness and the highest quality standards ensured via unit operation process flows dedicated for salmon production.
Acme is also expanding its commitment to manufacturing operations by adding a facility in Chile. The Acme-Chile division will give Acme's U.S. smoking operations the unique advantage of being in complete control of its raw material. The incorporation of Acme's proprietary food safety and processing techniques in the production and handling of raw material is the final link to the company's comprehensive cold smoked manufacturing strategy.
"Extensive research has proven that raw material plays a monumental role in the assurance of quality and safe smoked salmon which is why we added the Chile facility," said Gabriel Viteri, VP of Strategy and Business Development. "This advantage, in addition to our food safety standards and particular emphasis on being Listeria-free, will help us maintain our reputation as industry leaders in the smoked seafood category in the U.S., and position us as industry leaders in the category worldwide."
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