Born from founder Robert Simon’s garage smoking operation, Catsmo Artisan Smokehouse makes artisanal smoked salmon at its Catskill Mountain facility in Wallkill, New York. Fresh Atlantic salmon arrives daily from the airport, is inspected by sight and smell, and goes straight into smoking—never frozen before or after the process. Catsmo also produces NOIR caviar, including carefully graded roe sourced from sturgeon farms around the world, and has held Level 2 SQF certification since 2015.
SQF Level 2
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SQF Level 3
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Aquaculture Stewardship Council (ASC)
certification
Best Aquaculture Practices (BAP)
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HALAL
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Kosher
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Acme Smoked FishAcme Smoked Fish is a Brooklyn-born maker of smoked seafood, carrying the craft of its original 1954 smokehouse into a fourth generation of family ownership. Founded by Harry Brownstein after he arrived from Russia, the company is known for its Nova-style smoked salmon and now operates processing facilities in North Carolina and Chile. Its nearly all-kosher lineup is supported by on-site laboratories, careful sourcing, and a quality program built around safe, consistent production.BROOKLYN, NY
Pearl Street CaviarPearl Street Caviar began in 2018 when a New York Harbor sailor and downtown Manhattan bartender set out to bring caviar beyond exclusive events and into everyday life. From its Brooklyn headquarters, the company’s three specialists carefully age and hand-pack farm-sourced sturgeon roe for clients who want to enjoy it at home or share it at gatherings. Sustainability guides its farm relationships and low-impact packaging.BROOKLYN, NY
Seltzer's Smokehouse MeatsSince Harvey Seltzer developed his spice blend in 1902, Seltzer’s Smokehouse Meats has made Lebanon Bologna and other all-beef smoked meats in Palmyra, Pennsylvania. Now fourth-generation owned, the family still uses tall wooden smokehouses and hand-tended fires for its signature three-day natural hardwood smoking process, without fillers or artificial smoke. Seltzer’s was the country’s first federally inspected Lebanon Bologna company and remains one of the oldest continually USDA-inspected operations in the United States.PALMYRA, PA
Boar's HeadFounded in the New York City area in 1905 after Frank Brunckhorst set out to make a better ham, Boar's Head is a five-generation family business producing premium deli meats and cheeses. Its makers emphasize time-honored preparation, including hand-trimming meats, applying spices by hand and working with Master Cheesemakers, while distributing more than 500 products nationwide. Production locations are Safe Quality Food (SQF)-certified and follow Global Food Safety Initiative requirements.