View inside of a traditional smoking oven - smoking mackerels
Food - Drink
What Is Grimsby Smoked Fish And Why Is It So Rare?
What Is It?
The English seaport, Grimsby, is famous for its cold-smoked cod, salmon, and haddock. Cold-smoking fish has largely died out, but thanks to a union created to save the declining tradition, Grimsby is home to five establishments where cold-smoked fish is still produced, resulting in unique salty and smoky flavors.
In the early 20th century, the streets of Grimsby were lined with smokehouses that produced cold-smoked fish, but as technology advanced, traditional cold smoking declined. Today, only a handful of traditional smokehouses remain and the practice was given a Protected Geographical Indication in 2009.
How It’s Made
The fish are first fileted and bathed in a salt solution for 10 minutes, and then they’re hung across metal rods, placed in chimney smokers, and left to smoke overnight or for about 12 hours. While the fish smokes, ventilation in the chimney allows cold air to circulate, giving the fish its unique flavor and name.
How To Eat It
Because the process does not heat the fish enough to bring it to a ready-to-eat standard, some cold-smoked fish, like haddock, cannot be eaten raw and must first be cooked. The cold-smoked salmon can be eaten raw and goes great in salad, pasta, or paired with sides like mashed potatoes and chive sauce.