Having thrilled readers with the story of the Melton Mowbray Pork Pie earlier in the week, it seems appropriate to introduced another British food with Protected Geographical Indication Status. Grimsby, a seaport town in Lincolnshire, has a long and celebrated tradition of fish smoking. Recognized by the EU only recently, the techniques and heritage of local fish smoking now enjoy the same designation as Champagne and Royal Jersey Potatoes.

What makes their curing process different? While the majority of smoked fish today comes out of mechanical kilns, folks in Grimsby retain the traditional method of curing fish over the smouldering embers of burning wood chips. Firms  like Alfred Enderby produce smoked fish correctly, their towering chimneys producing cod, haddock, and salmon with a perfect balance of color and flavor. Additionally, we should note that Grimsby’s favorable geographic position allowed a cottage industry of fish smoking to develop – never forget the importance of location when asking “how come they do that there?”

Selectism would like to applaud the town of Grimsby for its dedication to heritage food production.

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