Smoked the traditional way over smouldering wood shavings, in our century old traditional brick smokehouse, which over the many years of smoking has produced a thick layer of tar on the chimney walls. The build up of tar helps provide flavour & tannins which are what creates a delicate, subtle & individual smoky taste second to none.
Each chimney is approximately two meters deep and a little over 1 meter wide and very tall over three floors high. At the bottom of each chimney there is a pit where we lay a thick layer of specially prepared sawdust which smoulders during the night to produce the smoke.
WE SMOKE LONGER FOR DEPTH OF FLAVOUR
Unlike most smoke houses who smoke for 8hrs, we smoke our fish for a minimum of 12hrs (usually 16hrs), as it produces the best flavour and we are all about achieving the most delicious smoked fish possible.
We cold smoke the fish in a natural way in our century old tall brick smokehouse, we don't inject it with any smoke flavourings or water, we let nature and time create the wonderful flavour of our award winning smoked fish.
Our Artisan Process
SOURCING THE FINEST FISH
Our fish arrives whole from the local Grimsby fish market or is sourced direct from our network of suppliers. Our haddock is wild, hunted and naturally organic. Our salmon comes from the two salmon farming companies that really do pride themselves on their high levels of care and sustainability.
Our expert filleters skillfully and efficiently remove all bones and imperfections from large numbers of whole fish, ready for brining.
HADDOCK BRINING & SALMON SALT CURING
Our haddock fillets are immersed in salt water brine for ten to fifteen minutes depending on the size of the fish and season of the year, they are then allowed to drain on steel rods called speats. Our salmon fillets are covered in salt to cure the fish in preparation for smoking.
Speats of fillets are placed in brick chimneys over a shallow pit of sawdust to be smoked overnight, the amount of already smouldering sawdust added to the fresh sawdust to start the burn alters considerably with the season and weather. The cowl openings allow a draught of cool fresh air to mingle with the smoke as it rises, we monitor the process via a door part of the way up each chimney…
PACKING & CHILLING
The following day the fillets are removed from the smokehouse and carefully packaged in boxes. The boxes of smoked fish are then placed in a chiller to be cooled down ready for transport before being despatched, ultimately to be sold for people to eat and enjoy.
DELIVERY FROM OUR HOUSE TO YOUR HOME
Our Traditionally Smoked Fish is sent from Grimsby, across the UK ready to be enjoyed. We use the luxury carrier DPD for our next day deliveries.
from our smokehouse to your house
MADE GREAT In GRIMSBY
Grimsby boasts more skilled artisan filleters working in the town than anywhere else on Earth.
Our small, expert team is helped by the cool, dry winds blowing in off the Humber Estuary providing ideal conditions for our unique 12hr cold-smoking process that has earned traditionally smoked Grimsby fish the only Protected Geographical Indication status in Lincolnshire.
Being a small knit team of specialists makes a huge difference to the quality of the craftsmanship that goes into our award winning smoked fish and the service we offer.
Alfred Enderby owners are very hands on, working closely with their team of skilled artisans, which guarantees the consistent quality of award winning smoked fish.
Host a party with a difference, provide your guests with the best quality Grimsby traditional smoked haddock & salmon dishes, served fresh from “Ro-Ro”, available as either Fully catered or Self catered hire.
Whether it be, mushy peas, hot smoked salmon wraps & salads (vegetarian options available) to canapés and champagne or cakes & cocktails, “Ro-Ro” is guaranteed to turn heads at your event. Whatever the occasion, we have you covered, we manage the logistics while you tend to your guests...