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Background
to Traditional Fish Smoking.
Today the majority of smoked fish is cured in mechanical kilns, but for a hundred years fish was smoked exclusively in traditional smokehouses.
The traditional smokehouses, which have survived in England today, are mainly found in Grimsby where the main developments in the process took place.
For generations smoked fish was referred to as "cured", but with the advent of mechanical kilns traditional smokers adopted the term "smoked" to emphasise that their process was entirely dependant on the smoke produced from the smouldering embers of wood shavings.
Mechanical kilns are merely electrically heated using a minimal amount of smoke in their process. Kiln curers also adopted the term "smoked" for their process to mask the difference between the two products. This has made it necessary for the original process to be known as "traditionally smoked".
There is nowhere that has a greater tradition of expertise in this process than Grimsby, which is why the port has applied to the EU to get recognition for its long history of curing. This would give Traditionally Smoked Grimsby Cod and Haddock special status and protection.
Concerns over factory farmed produce and highly processed foods, especially meat, have got more discerning people to seek out foods which are natural in origin, produced carefully by hand, have no artificial flavours or colourings and yet have a distinctive taste. Traditionally Smoked Grimsby Cod and Haddock score highly in all these categories. Normally the product is a good sized fillet of quality cod or haddock, usually undyed, with a cream to beige colour, produced purely by the overnight smoking in tall chimneys, which also gives the fish a dry texture and appealing aroma.
It is hoped that EU special recognition, which is already given to products like Champagne and Royal Jersey Potatoes, will help people become more aware of this tasty traditional British delicacy. Also it will ensure that all traditionally smoked fish with this mark will meet a self-imposed high standard of quality and manufacture.
It is expected that a PGI, which is how the EU refers to the special recognition, for Traditionally Smoked Grimsby Cod and Haddock will be granted sometime in 2008. The traditional fish curers taking part are Alfred Enderby Ltd, MTL Fish Curers, Atkinson FM, and Traditional Seafoods.
Purchase the Book
The Story of Traditional fish Smoking in Grimsby
The information in this book is a result of searching through s and interviewing many people in the industry and tells a story of how Grimsby was in a favoured position to develop a cottage industry into one which could feed the nation.
Today traditionally smoked fish is now rightly seen as a delicacy - produced by hand from natural ingredients using time honoured methods. Its distinctive aroma and flavour has been a long time favourite in Britain.
If the application is successful this will recognised in Europe and Grimsby Traditional Smoked Haddock and Cod will be given the protection it needs and deserves.
The money raised from the sale of this book will help finance the research needed in applying for special status for Grimsby Traditional Smoked Haddock and Cod from the EU. The acquisition of this status will in turn help secure the future of the few traditional fish smoking factories which remain on the docks, that are an integral part of the history of the port of Grimsby.
If you want more information on the subject or you want to order more books (£3.50 each by post) please contact Richard Enderby on 01472 342984 any week day before 2 pm or email him at richard@alfredenderby.co.uk
Today the majority of smoked fish is cured in mechanical kilns, but for a hundred years fish was smoked exclusively in traditional smokehouses.
The traditional smokehouses, which have survived in England today, are mainly found in Grimsby where the main developments in the process took place.
For generations smoked fish was referred to as "cured", but with the advent of mechanical kilns traditional smokers adopted the term "smoked" to emphasise that their process was entirely dependant on the smoke produced from the smouldering embers of wood shavings.
Mechanical kilns are merely electrically heated using a minimal amount of smoke in their process. Kiln curers also adopted the term "smoked" for their process to mask the difference between the two products. This has made it necessary for the original process to be known as "traditionally smoked".
There is nowhere that has a greater tradition of expertise in this process than Grimsby, which is why the port has applied to the EU to get recognition for its long history of curing. This would give Traditionally Smoked Grimsby Cod and Haddock special status and protection.
Concerns over factory farmed produce and highly processed foods, especially meat, have got more discerning people to seek out foods which are natural in origin, produced carefully by hand, have no artificial flavours or colourings and yet have a distinctive taste. Traditionally Smoked Grimsby Cod and Haddock score highly in all these categories. Normally the product is a good sized fillet of quality cod or haddock, usually undyed, with a cream to beige colour, produced purely by the overnight smoking in tall chimneys, which also gives the fish a dry texture and appealing aroma.
It is hoped that EU special recognition, which is already given to products like Champagne and Royal Jersey Potatoes, will help people become more aware of this tasty traditional British delicacy. Also it will ensure that all traditionally smoked fish with this mark will meet a self-imposed high standard of quality and manufacture.
It is expected that a PGI, which is how the EU refers to the special recognition, for Traditionally Smoked Grimsby Cod and Haddock will be granted sometime in 2008. The traditional fish curers taking part are Alfred Enderby Ltd, MTL Fish Curers, Atkinson FM, and Traditional Seafoods.
Purchase the Book
The Story of Traditional fish Smoking in Grimsby
The information in this book is a result of searching through s and interviewing many people in the industry and tells a story of how Grimsby was in a favoured position to develop a cottage industry into one which could feed the nation.
Today traditionally smoked fish is now rightly seen as a delicacy - produced by hand from natural ingredients using time honoured methods. Its distinctive aroma and flavour has been a long time favourite in Britain.
If the application is successful this will recognised in Europe and Grimsby Traditional Smoked Haddock and Cod will be given the protection it needs and deserves.
The money raised from the sale of this book will help finance the research needed in applying for special status for Grimsby Traditional Smoked Haddock and Cod from the EU. The acquisition of this status will in turn help secure the future of the few traditional fish smoking factories which remain on the docks, that are an integral part of the history of the port of Grimsby.
If you want more information on the subject or you want to order more books (£3.50 each by post) please contact Richard Enderby on 01472 342984 any week day before 2 pm or email him at richard@alfredenderby.co.uk
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OMELETTE BENEDICT Ingredients 100gm (4oz) smoked haddock 50gm (2oz) English butter 150ml (1/4pt) fresh double cream 3 eggs separated salt and freshly ground pepper 50g (2oz) English Cheddar cheese grated Serves 2 Read More >>> |
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