Founded in 1934 in Springfield, Massachusetts, The Springfield Smoked Fish Company produces more than three dozen fish products, including spreads and salads, using treasured recipes that its founders brought from Eastern Europe. The company has been operated by the Axler family for three generations, and has recently expanded to nationwide distribution. Alan Axler's grandparents, who came to America from Russia and Poland, actually learned how to smoke fish in Europe. All of their products are kosher certified by the OU.
The company takes pride in their artisanal fish and heirloom recipes. Under Alan Axler, vice president, the fish is still smoked in small antique block ovens – more as an “art–form than a science”. Smoking is done in small batches over real wood fires. Axler’s recipes call for limited use of preservatives, the use of “real” ingredients (real smoke not liquid smoke) and processed to leave a minimum impact on the environment. Their products are varied including herring, trout, sable, lox, nova and more.