Acme Smoked Fish Corporation

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Once a week in industrial Greenpoint, Acme Smoked Fish opens its factory doors to the public. The setting couldn't be less glamorous: The metal smoking racks, butcher-paper signage and drain-laden floors are a far cry from Zabars or Russ & Daughters (two upscale stores that carry the company’s signature delicacies). But it isn't the ambience that's been drawing intrepid souls to Acme's Fish Fridays for over 30 years. It's the prices. For a fraction of retail, you can stock up on prepackaged cuts of smoked salmon, mackerel or tuna; tubs of fish salads, including the tart, chunky whitefish; even whole chub, trout, and whiting. The staff will also make custom cuts from neatly arranged, freshly smoked fish slabs—both farmed and wild varieties. Acme's Blue Hill Bay label, which contains no nitrites, is well-represented here. The lack of preservatives may mean a shorter shelf life, but the chances of anything in your Friday haul going uneaten for long are thinner than a slice of Gravlax. — Mark Holcomb

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Finding the unmarked entrance to Acme's austere store can be tricky. It's through the largest truck bay about halfway down the block; once inside, look for the first swinging door to the right, near the back.

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