Fish Smoking - Grimsby Style
Alfred Enderby Ltd Case Study (for
pdf click here)
smoking is the latest topic to be covered by Seafish as a training
DVD, the production of which has been greatly
Alfred Enderby Ltd is one of only a few independent family run traditional
fish smoking firms left in England.
traditional smokehouse on Fish Dock Road, with its distinctive tall
chimneys, is about 100 years old. The Enderby family has been in
control for two thirds of that time. George and Richard have run
the business since the 1970s, having taken over from their father,
Alfred, who had been running it since the war.
the core traditional fish smoking process that takes all night remains
completely unchanged, the sourcing and supplying ends of the business
have under gone great changes over time. Once reliant on Grimsby’s
own fishing fleet to supply their needs they now deal direct with
Icelandic, Norwegian and Faroese companies for large line caught
fresh haddock, and specific farms in the Shetland Islands for top
quality salmon. They also buy fish fresh from the market in Grimsby
to these sustainable sources and being able to take advantage of
Grimsby’s strategic position at the centre of a chilled fish distribution
network Enderby’s can guarantee daily supplies of freshly smoked
fish to anywhere in the country, from large consignments of smoked
haddock to London wholesalers, to just a few sides of smoked salmon
to individual country hotels.
all the changes taking place around us we can still say we have
not changed our belief that smoking fish in the proper slow traditional
way ensures the fullest flavour,” said Richard Enderby.
is endorsed by The Guild of Fine Food Retailers who have recognised
our commitment to quality and reliability by giving awards to our
smoked haddock fillets and smoked salmon. We are also included in
Rick Stein’s Food Heroes and Henrietta Green’s Food Lovers Britain.
On the back of this success we are very happy to be featured in
the new Seafish training DVD,” he said.
The smoking process
Enderby’s skilled filleters fillet the whole fish by hand. The fillets,
which usually weigh between 300 and 600g, are then immersed into
a brine for a brief period before being put onto speats. At the
end of the working day the speats of fillets are lifted up into
the smokehouse chimneys to be smoked for at least fifteen hours.
fish smoking is an overnight process. The first speats of fillets
are removed from the chimneys early the next morning. This is much
longer than in a mechanical kiln, which only takes a few hours and
uses much less smoke, resulting in a paler, blander product.
mixture of smoke and cold air which has passed over the fillets,
means that there is little
heat involved in the process. It only takes a short time for them
to cool, after which they are quickly placed into interleaved shallow
purpose built cartons weighing three kilos, with between six and
nine fillets per box.
chilling then takes place in a freezer before dispatch. It is at
this temperature that the finished product is transported, overnight
to its destination, which can be anywhere across the UK and to a
whole range of different outlets.
products can be acquired from traditional fishmongers, catering
wholesalers, and even from the internet.
are very grateful to Enderby’s for letting us have access to their
processing facility,” said
Lee Cooper, Seafish Training Development Team Leader.
their support we have been able to capture the whole traditional
seafood smoking process on film. Collaboration like this is really
important and ultimately it benefits the whole industry. We hope
to work with more seafood processing companies in the future. This
footage will become a key part of the Seafish Seafood Smoking training
DVD,” he said.
is developing a comprehensive training DVD and an advanced training
course in seafood smoking.
details for Alfred Enderby Ltd, Fish Dock Road, Grimsby Fish Docks,
Grimsby, NE Lincs.
T: 01472 342984