13 November 2009 thru 17 November 2009

Smoked fish status launched by Minister

TRADITIONALLY-smoked Grimsby fish will see its newly-awarded protected status given ministerial approval at a special launch.

Ten years after it was applied for, the product was handed a Protected Geographical Indicator by the European Community last month, giving it the same recognition enjoyed by Champagne.

The Minister for Environment, Food and Rural Affairs, Jim Fitzpatrick MP will attend the launch along with Grimsby’s MP Austin Mitchell and leaders from the fish processing industry.

The chief executive of the Grimsby Fish Merchants’ Association Steve Norton said the award was a huge boost to the remaining traditional smoke houses on and around Grimsby docks.

“The traditional fish smokers are still smoking fish in a way that has not fundamentally changed in more than a century,” said Mr Norton. “It is unique in the UK.”

There are four members in the group - Alfred Enderby Ltd Specialist Fish Smokers, Atkinson's Fish Merchants, G.H. Abernethie Ltd. and MTL Fish Curers.

Group chairman Richard Enderby said tall chimneys ensured a superior product to the one produced by modern kilns, with a distinctive aroma and taste and no use of artificial flavours.

“The ease and versatility of modern kilns is not in question but there is a price to pay,” said Mr Enderby.

“We as traditional fish smokers wanted consumers to understand the difference between the two processes.

“That is why we applied for a PGI for Grimsby traditionally smoked fish.

“This special recognition gives it a status equal to other celebrated products such as Champagne and Parma Ham.

“When consumers see the EU symbol on the packaging, the hope is they will understand there is a difference which makes the slow, overnight, traditional method of smoking fish special.”

The fish, filleted by hand, is immersed into a brine before being put onto speats and left to drain.

At the end of the working day the speats are lifted up in to the smokehouse chimneys.

Openings at the top and bottom allow a draught of cool fresh sea air to mingle with the smoke as it rises creating the special cold smoking which the process requires.

The rate at which the fish is smoked is dependent on the size of the fish, but also by the ambient temperature and humidity. Regular monitoring is carried out to ensure the fish is smoked evenly.

It takes up to 16 hours with the first speats of fillets removed from the chimneys early the next morning.

Mr Enderby said: “This is much longer than in a mechanical kiln, which takes only a few hours with much less smoke being introduced, thus resulting in a paler, blander product.”

The traditional smokehouse has been able to remain viable partly because Grimsby is the centre of Britain's fish processing industry, with many other merchants using different processes and providing a diversity of services, said Mr Norton.

“Grimsby is a recognised seafood cluster, and this is a cluster within that. Its value to the industry is around £10-million per annum, with around 50 people employed.

“Its unique selling point is its high value but low volume. There is capacity to produce more but not for multiple retailers. This reinforces its quality appeal, with exclusive restaurants among its customers,” added Mr Norton.

For more details go to www.gtfsgroup.co.uk