Division 5.2 Specificity of the product

‘Traditional Grimsby Smoked Fish’ are fillets of cod and haddock, weighing between 200 and 700 grams. They are cream to beige in colour, with a dry texture and a smoked slightly salty flavour. The fillets of fish have been cold smoked in accordance with traditional methods and skilled know-how which has been handed down over generations these include:

• filleting the whole fish by hand,

• brining the fillets of fish,

• placing the filleted fish on speats, in the smokehouse chimneys at heights that suit the cold smoking process.

• Preparing the base of the smokehouse to be laid with a covering of sawdust where ‘fire’ is introduced to start the sawdust smouldering. Monitoring the rate at which the fish is smoked is dependent on the size of the fish, and the ambient temperature and humidity.

• Regular monitoring of the smoking process by skilled smokers is carried out to ensure the fish is smoked evenly, moving and removing fish when necessary.