Our traditional smokehouse, with its distinctive ornate iron cowls is roughly a century old, with two generations of the Enderby family involved in running it for two thirds of that time.
We pride ourselves on the high quality of skill and craftsmanship that goes into our now award winning smoked fish products.
A building on the Grimsby docks, originally constructed as a smithy is converted to a fish curers through the insertion of ten traditional tall chimneys.
A young Alfred Enderby joins J W Stookes, one of many fish curing houses in Grimsby. His long career would be interrupted only by the Second World War, where he met his wife Maria Olga.
After years working as Managing Director of J W Stookes, Alfred Enderby buys the business. Two years later his son, George Enderby joins the family business.
Enderby’s survives the “Cod Wars” of the 1970s by experimenting with different fish species. In 1974 George’s younger brother Richard Enderby joins the company.
As fish supplies improve and salmon becomes ever more available, George adapts and perfects the art of traditional smoking to salmon. Alfred Enderby’s have smoked salmon successfully ever since.
After over 40 years of service and a long 10 year process, Enderby’s is awarded PGI (Protected Geographical Indication) status for our Grimsby Traditional Smoked Haddock.
Alfred Enderby Ltd celebrates 50 years of traditional Grimsby fish smoking.
Alfred Enderby Ltd wins runner-up for “Best Individual Product” in the Slow Food London Awards for its renowned Grimsby Traditional Smoked Haddock.
Loyal customer Patrick Salmon takes over Alfred Enderby Ltd from Richard Enderby who calls time on his 42-year career.
Photograph by John Aron.
Alfred Enderby Ltd wins the Producer of the Year award in the 2017 Lincolnshire Life Magazine Taste of Excellence Awards.
Alfred Enderby Ltd receive two Great Taste Awards from the Guild of Fine Food – A three star ‘exquisite’ award for their smoked salmon and a two star “outstanding” award for their smoked haddock.