photo courtesy of http://fishonfriday.org.uk/just-like-always/
Traditinal Grimsby Smoked Cod or Haddock PGI 2009. Now as anyone who’s read any of the fishier posts on here will know I’m not a fan of the fishy fish, smoked Cod or Haddock though is fine by me.
Cooked in milk a bayleaf or two, a few pepercorns, small clove of galic unskinned and crushed, a handful of parsley, some of the cooking milk reduced and thickend with more fresh pasley to make a sauce and served up with some new potatoes and fine green beans.
One rule I have for the above is traditionally smoked fish preferably from Grimsby. They’ve been smoking fish in Grimsby for centuries although it’s been a battle to to keep the tradition going. Modernisation meant large smoking factories and quicker processes. Then the Cod war didn’t help, with the loss of the fishing areas and fleets. Most smoking was done in the new factories but one group of smokers group of smokers fought against this trend and decided to stick with the traditional ways. They insisted on using the old kilns to produce a unique product that simply could not be replicated with modern kilns. Operating from the old smokehouses, located in the old dock area, which are now listed buildings, they fought hard to maintain the traditional skills.
They’re still working those old kilns in the old ways today. Usually bought on Grimsby Fish Market, the fish arrives daily from sustainable sources in Iceland, the Faroes or Norway. The fish are filleted, brined which is part of the curing and helps it dry out while hung on steel rods known as speats. Once the fish have lost some of there moisture the damp sawdust is lit and smoulders directly beneath the fish, cold smoking them over several hours.
The whole process is closely watched, the temperature must be right, air flow controlled increased or reduced via dampers in the chimney taking into consideration weather and wind. Half way through the kiln is emptied and the lower fish moved to the top the kiln. It’s a highly skilled job and one that takes a life time to master.
More info here includinf compliance.
You can buy here. Ask your fish monger if it’s Grimsby.