THE PROCESS

Smoked or traditional smoked?
There’s a big difference.

Years of tradition have carefully refined our cold smoking method, using hand crafted skills passed down through generations. Our PGI status ensures high standards, guaranteeing a quality product and taste that simply cannot be  recreated through modern electrical kilns.

1. ARRIVAL

Our fish arrives whole from the local Grimsby fish market or is sourced direct.

Photograph by John Aron.

2. FILLETING

Our expert filleters skillfully and efficiently remove all bones and imperfections from large numbers of whole fish, ready for brining.

3. CURING

BRINING

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.

SALT CURING

Our salmon fillets are covered in salt to cure the fish in preparation for smoking.

4. SMOKING

At the end of the working day the speats of fillets are placed in 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 cowls have openings at the top and bottom to allow a draught of cool fresh air to mingle with the smoke as it rises. A door part of the way up each chimney allows the process to be monitored.

5. PACKING

The following day the fillets are removed from the smokehouse and carefully packaged in boxes.

6. CHILLING

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.

7. DELIVERY

Our Traditionally Smoked Fish is sent from Grimsby, across the UK ready to be enjoyed.

To ensure you receive your delicious Alfred Enderby fish before Christmas all orders need to be placed by 18th December 11am.
8 Days 20 Hours 15 Minutes