Traditional Grimsby smoked fish

Traditional Grimsby smoked fish are regionally processed fish food products from the British fishing town of Grimsby, England. Grimsby has long been associated with the sea fishing industry, which once gave the town much of its wealth. At its peak in the 1950s, it was the largest and busiest fishing port in the world.^[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.^[2] After processing the fish fillets vary from cream to beige in colour, with a characteristic combination of dry textured, slightly salty, and smokey flavour dependent on the type of wood used in the smoking process. Variations in wood quality, smoke time and temperature control the end flavour. 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.