I visited Grimsby in 1998 and was amazed at the skill involved in Traditional fish smoking. It’s worlds apart from computer controlled kiln drying. If it were in France it would have an Appellation Controlee
They cure their fish in the traditional way and smoke them in old smokehouses which smell gorgeous, and I’m sure this helps the flavour. They use only large haddocks and the result is a perfect balance of smoke and sweet fish
I was struck by the enthusiasm of the producers as they described the skills and attention to detail needed to produce Grimsby Traditional Smoked Fish, using methods that are over 100 years old. The smoked fishcakes were the best fishcakes I’ve ever tasted!
Minister of State for Food, Farming and the Environment, March 2010