Why is Grimsby Traditional Smoked Fish so good?
Well, you can’t get more authentic than Grimsby Traditional Smoked Fish. Seafood that’s smoked in historic smokehouses on the Port of Grimsby using the traditional method. It has a PGI status, so you know you can only get the real deal from our hometown. Seriously, if you haven’t tried it then you must – it’s a quality all of its own.
Producers have been passing down their expertise from generation to generation, having the entire process down to a fine art. We paid a visit to one of our trusted suppliers down on the Docks to have a quick tour of their very own 100-year-old smokehouse – you may have seen this on our Instagram Stories…
Getting that smoky flavour
The first step is to soak the filleted fish in a brine made from all natural ingredients. Haddock is usually soaked in a clear brine, whereas a yellow brine is used for Cod. This gives the fish that old-school yellow tint, just like Grandad used to bring home from the Market.
Next, the fish is chilled until it’s ready to be smoked overnight.
Each fillet is hung in a tall brick chimney (that can be up to 10m high!) and sawdust is placed in the bottom of the kiln to really give that earthy taste. The fish either has a cold smoke, which simply adds the flavour, or a hot smoke, which cooks as well as smokes.
Smoked Ish Fish
You’ll find pieces of smoked fish in each of our Ish Fish boxes – Smoked Haddock, Sliced Smoked Salmon and within our Pie Mix – plus much more when you pick and mix your seafood with the Cast Your Own Net box.
We’d like to say a massive thank you again to our kind suppliers for inviting us!