Traditional Grimsby smoked fish

[1] The UK's Department for Environment, Food and Rural Affairs (DEFRA), defines Traditional Grimsby smoked fish "as fillets of cod and haddock, weighing between 200 and 700 grams [7 and 25 oz], which have been cold smoked in accordance with the traditional method and within a defined geographical area around Grimsby.

The smoking process is controlled by experienced cold smokers trained in the traditional Grimsby method.

In 2009, Traditional Grimsby smoked fish was awarded Protected Geographical Indication (PGI) status by the European Commission.

People in many cultures and societies around the world have relied on the smoke-curing of fish and meat products as a method of long-term storage.

Subsequently, the original process is now known as "traditional smoked" to allow people to continue to understand there is a difference between the production methods.

Prior to World War II, Grimsby had developed to become one of the largest fishing ports in Europe.

Grimsby benefits from cool, dry winds from the North Sea and Humber estuary, which aid the process of cold smoking fish overnight by keeping the mean summer maximum temperatures below 20 °C (68 °F), which is significantly cooler than inland.

The quality standards laid down by the EU Protected Geographical Indication mean producers of traditional Grimsby smoked fish must adhere to strict controls and measures to ensure the authenticity of their process.

Mechanical smokers smoke both hot and cold fish, meat, cheese and even garlic.

The filleted fish are then immersed in brine, for 10 to 15 minutes and then drained on metal rod racks known as speats at the end of the working day.

The fish on the speats are put into the smokehouse chimneys at heights that suit the cold smoking process.

[6] In October 2009, Traditional Grimsby Smoked Fish was awarded the EU's Protected Geographical Indication (PGI) status by the European Commission.

Producers, who are members of the Grimsby Traditional Fish Smokers Group, must be regularly audited by the Trading Standards department of North East Lincolnshire Council to make sure their practices comply with specific criteria that define the traditional smoking process.