Recognised for its rich heritage and time-honoured preparation, Traditional Grimsby Smoked Fish holds Protected Geographical Indication (PGI) status - guaranteeing that every fillet is cold-smoked in Grimsby using traditional methods and natural wood smoke.
This process, still carried out by a handful of dedicated family-run smokehouses, imparts a distinctive depth of flavour and aroma that sets it apart from commercially smoked fish.
The PGI applies primarily to smoked haddock, the classic variety most closely associated with Grimsby’s smokehouse tradition. These fillets are expertly cured and smoked over smouldering woodchips for up to 16 hours, resulting in a delicately flaky texture and an elegant, savoury finish. Also available in smoked cod, this traditional craft extends across species, offering a versatile range of options for chefs and connoisseurs.
Whether gently poached for a refined brunch, folded into creamy kedgeree, or featured in an elevated seafood platter aboard, Traditional Grimsby Smoked Fish (PGI) brings authentic British smokehouse flavour to the table - steeped in history and expertly preserved.
At Fishmongery.com, we work directly with Grimsby’s master smokers to bring you the finest examples of this iconic craft, fully traceable and true to tradition.
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Recognised for its rich heritage and time-honoured preparation, Traditional Grimsby Smoked Fish holds Protected Geographical Indication (PGI) status - guaranteeing that every fillet is cold-smoked in Grimsby using traditional methods and natural wood smoke.
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