Division 5.3 Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Grimsby’s position on the east coast has a second advantage of being a place in the UK which is least prone to humid rain bearing south westerly winds which prevail in most other parts of the UK. It has a maritime climate, which means that although there are only small fluctuations in seasonal weather on a day to day basis the weather can be changeable.

The experience and expertise required to smoke fish successfully in the traditional way can only be learnt over many years with the knowledge often being handed down over generations. This in contrast to the modern mechanical kiln, which is a sealed oven that is electrically heated and regulated simply by turning dials. Due to these sustainable sources and being able to take advantage of Grimsby’s strategic position at the centre of a chilled fish distribution network daily supplies of freshly smoked fish can be guaranteed anywhere in the country.

Grimsby is fortunate in that it can source its fish from such a wide area that an experienced buyer can normally find some fish which is suitable for smoking whatever time of the year. In order to smoke the fish successfully the fish smoker has to allow for the many variables of fish, season and weather. In Grimsby generations of expertise enables the traditional fish smoker to produce a consistent quality product by touch and eye alone.

‘Traditional Grimsby Smoked Fish’ is highly praised by the food industry at large, such as Waitrose whose fish buyer has stated that ‘With modern-day kilns you just don’t get that depth of flavour. With traditional fish, it’s like eating something completely different. The real thing is amazing. Unbeatable. Smoky. Rich. Perfect.’ Equally the traditional fish smoking methods are well appreciated by chefs alike. Rick Stein states ‘I’ve visited Grimsby and was amazed at the skill involved in traditional fish smoking. It’s worlds apart from computer-controlled kiln drying.’

Chef Mitch Tonks also believes the traditional smoking method makes all the difference to taste of the fish and enhances its organoleptic qualities; ‘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.’

Grimsby smoked fish is served in many of the country’s finest eateries, including J Sheekey, Scott’s and even Delia Smith’s Norwich City Football Club’s restaurant. Regular supplies are sent to the Royal household. Legend has it that the Queen ate it for breakfast the morning after her 1947 marriage to Prince Philip.