Welcome to

The Smokehouse

Grimsby

Fish Smoking the Traditional way

Nestled amidst the rich heritage of Grimsby, North East Lincolnshire, lies our smokehouse, a testament to time-honored traditions and unwavering commitment to excellence. We are a family-run enterprise, deeply rooted in the local community, employing local talent to uphold the legacy of our craft.

As stewards of this iconic business, we are profoundly grateful for the opportunity to carry this traditional business forward. We pride ourselves on providing exceptional service and delivering nothing but first-class products, ensuring that our commitment to quality resonates throughout every aspect of our operations.

History

Grimsby Smoked Fish stands as a culinary gem, a product of time-honored techniques and unwavering dedication to preserving a unique flavor profile. Its PGI status has rightfully elevated it to a position of prominence, ensuring that this rare delicacy continues to grace the tables of discerning gourmands.

England’s rich culinary landscape is renowned for its abundance of fresh seafood, with ports across the country serving as hubs for delectable catches. From the kippers of Yorkshire and Northumberland to the Cromer Crab of Norfolk and the fresh oysters of Mersea Island, the nation’s coastal regions offer a tantalizing array of culinary delights.

Yet, amidst this symphony of flavors, one particular seaport stands out as a sanctuary for a rare and exceptional delicacy: Grimsby, England, the custodian of cold-smoked and hand-cut cod, salmon, and haddock. While the practice of cold-smoking fish has largely faded from the mainstream, Grimsby remains a bastion of this time-honored technique, preserving a unique flavor profile that has captivated palates for centuries.

Atlas Obscura recounts the town’s early 20th-century heyday, where smokehouses lined the streets, transforming fresh catches into culinary masterpieces. However, the advent of technological advancements, particularly the emergence of electric kilns, gradually eroded the traditional cold-smoking methods. This shift was further compounded by the Cod Wars, a protracted maritime dispute between England and Iceland that disrupted the town’s fishing industry.

Despite these challenges, a glimmer of hope emerged in 2009 when the European Union granted Grimsby Smoked Fish the Protected Geographical Indication (PGI) status. This prestigious designation recognized the town’s culinary heritage and its commitment to preserving the traditional cold-smoking techniques.

The PGI designation has played a pivotal role in reviving interest in Grimsby Smoked Fish, highlighting its exceptional quality and unique flavor profile. These qualities are meticulously preserved through a time-honored three-step process: brining, smoking, and post-smoking inspection.

Smoking.fish

what we do

Cold Smoked
Decades of family experience and expertise in fish smoking
Made in our own SALSA, and BRC approved smokehouse
Traditional methods for both curing and smoking
Bespoke cures and flavours available on request
Supplied to customer requirements, including blocking and slicing

Coloured or natural ? Haddock or Salmon, Anything that we smoke infuses the fish with a unique and delicious taste profile.

The process

The brining process, practiced for centuries, ensures that the fish absorbs the perfect balance of salt, enhancing its flavor without overpowering it. After this initial immersion, the fillets are carefully hung on metal rods to allow excess liquid to drain. These rods then transport the fish to the traditional chimney smokers, where the cold-smoking magic unfolds.
The chimneys, unique to Grimsby’s cold-smoking tradition, draw in cold air from ventilation spots, creating a delicate interplay between the cool temperature and smoldering sawdust below. This interplay allows the flavors to permeate the fish gradually, imparting a depth of smokiness that is unmatched elsewhere.
The fillets spend an extensive 12 hours in the chimneys, absorbing the rich aroma and subtle smokey undertones. Once the smoking process is complete, the fish is meticulously inspected to ensure that it meets the stringent quality standards that define Grimsby Smoked Fish.
The finished product, a testament to the town’s culinary heritage and dedication to preserving tradition, is then packed and distributed to markets and bulk buyers. These discerning palates appreciate the unique flavor profile of Grimsby Smoked Fish, incorporating it into delectable dishes like fishcakes and kedgerees.

These Traditional Chimneys have been smoking fish for over 100 years!

Mixing tradition and modren standards. This fusion offers maximum benifits of flavour and function

What people are saying



BRC is the ultimate in food safety and hygiene,

we are proud to day our facility is state of the art and works to BRC standards

–
Director – K Pungi



The team work together like a family,
Taking personal care and giving constant attention to details for every order

–
Sales Director G Godfrey



Its invaluble to keep traditional crafts alive and Grimsby Smoking is one of those premium traditional services,

–
Visitor – S Crosland

Additional Services

Filleting

Block freezing