Traditional Grimsby Burned Fish is a regional processed fish food product from the English fishing town of Grimsby, England. Grimsby has long been associated with the marine fishery industry, which once gave the city much of its wealth. At its peak in the 1950s, it was the largest and busiest fishing port in the world.
UK Department of Environment, Food and Rural Affairs (DEFRA), defines Traditional Grimsby smoked fish "as fillet cod and haddock, weighing between 200 and 700 grams, which has been cooled according to traditional methods and within a specific geographic area..After processing the fillet of the fish varies from cream to cream color, with the combination of dry textured, slightly salty, and smokey characteristic depending on the type of wood used in the process of smoking.Variation in wood quality, smoke time and temperature controlling the final taste.Cigarette process controlled by experienced cold smokers trained in traditional Grimsby methods.
In 2009, Traditional Grimsby smoked fish was awarded the status of Protected Geographical Indication (PGI) by the European Commission.
Video Traditional Grimsby smoked fish
Histori
Food has been smoked or cured throughout history as a means to preserve. People in many cultures and societies around the world rely on the curing of fish and meat products as a long-term storage method.
In modern times, with the emergence of more efficient methods of preserving and storing food, such as cold and frozen, some foods are still smoked for distinctive flavors and flavors.
Until the 1940s, all smoked fish were referred to as "healed" and produced using traditional methods of hanging fish in the chimney above the slowly smoldering wood shavings. With the invention of motorized mechanical furnaces, traditional smokers began to refer to their products as "smoking" to emphasize that their process is entirely dependent on the smoke produced from natural smoldering wood. Instead, the mechanical kiln develops various methods using automatic smoke generators. The most common method of mechanical smoking involves the use of smoke condensate, distilled smoke and transported to the plant in liquid or solid form before the industrial transposition of the condensate back into a gas substance.
Nevertheless, mechanical kiln couriers have also begun to use the term "smoking" for their process. Furthermore, the original process is now known as "traditional smoking" to enable people to continue to understand there is a difference between production methods.
Many developments of smoked fish occur in Grimsby in England. Before World War II, Grimsby has grown to become one of the largest fishing ports in Europe. As a result, Grimsby became the focus for the development of traditional smoked fish and then a fish smoke kiln. The traditional smokehouses that have survived in the UK are mainly found in Grimsby.
Despite its success, the Cod War of the 1970s spelled the heights of Grimsby as a fishing port. When Iceland and Norway created a protected zone around their national waters, many Grimsby fishermen could not continue to catch fish economically. Overseas rivalries and EU fishing quotas for North Sea fish stocks have led to a decrease in the number of landed fish from port-based vessels. This must have a negative impact on fish processing there. Many traditional chimneys are out of business. In the 1980s, the smoked fish industry in the port has been significantly reduced.
During the 1980s, trade with Iceland and Norway was rebuilt, but with fish now coming to port through containers. This allows the fish processing industry to survive in Grimsby and save small traditional houses.
Maps Traditional Grimsby smoked fish
Production
Grimsby benefits from cold and dry winds from the North Sea and the Humber estuary, helping the process of cooling fish overnight cold by keeping the maximum summer temperatures below 20 degrees Celsius, which is much colder than on the continent.
The characteristics of the traditional Grimsby smoked fish are related to the geographical area based on the tradition, reputation, smoking process and skills of those involved in the process, skills that have been passed down from generation to generation.
Traditional smoking is a specialist process. The quality standards set by Protected EU Geographical Indications mean that traditional Grimsby smoked fish producers must adhere to strict controls and measures to ensure the authenticity of their processes. The smoking technique has a quantitative approach. Mechanical smokers suck hot and cold fish, meat, cheese, and even garlic. With fish just as a small component in their repertoire, they tend to buy their fish instantly, which means they will not see it and may be older coming from the supply chain even further. Using older fish negates the benefits of faster smoking time.
Being based in Grimsby is a significant advantage for smokers. The Grimsby fish market has one of the highest throughputs of haddock and cod in the world. This means smokers can buy fresh fish from Iceland, Norway and Faroe every morning.
According to the criteria set by the Grimsby Traditional Smoker Group Fish, the production of Grimsby traditional smoked fish is described as follows:
"Fresh whole fish are usually sourced from Iceland, Faroe and Norway but can be sourced from other regions.Filled fillets fill whole fish by hand, filled fish are then soaked in salted water for 10 to 15 minutes and then dried on metal rods. known as speats at the end of the working day The fishes in the speats are inserted into the chimney at an altitude corresponding to the cold smoking process.
The base of the smoke house is laid with a sawdust cover where 'fire' is introduced to start sawdust. The rate at which smoked fish depends on the size of the fish, but also to a great degree by the temperature and humidity of the environment. This means that in summer sawdust requires oxygen removed and only a small amount of 'fire' is required to start burning sawdust. In winter sawdust requires less or no oxygen is discarded and more 'fire' is required to start burning saws. Fillet left overnight for at least 8 hours. Regular monitoring of smoking processes by skilled smokers is done to ensure the fish are smoked evenly, removing and removing fish when necessary. No heat is involved, this is because the fish will start cooking during the smoking process and will start peeling and falling off the speats.
The fish are then removed from smokehouses and allowed to cool. Once cooled, they are packed into shallow interleaved purpose cardboard built or in individual vacuum packaging for transportation to various outlets both in the UK and abroad. "
Public awareness and marketing
In 1998, celebrity chef Rick Stein visited the Grimsby fish dock and observed the smoking process of traditional fish, which led him to publicly comment: "I visited Grimsby in 1998 and was amazed at the skills involved in smoking traditional fish.This is a world apart from computers controlled kiln drier If it is in France, it will have an Appellation Controlee.
While supermarkets tend to express a greater interest in the quantity of fish that can be produced by smokers of fish kiln, traditional smoked fish has become an increasingly popular upmarket market among top restaurants:
Grimsby Based Regal Fish Supplies has provided traditional Cods and Haddock fitted with Grimsby smokehouse MTL fish curers since 1989 nationwide through their website.
Use of name
In October 2009, the Traditional Smed Grimsby Fish was awarded the status of Covert Geographical Indication (PGI) by the European Commission, a protection supported by Jim Fitzpatrick, State Minister in Defra. It follows a ten-year campaign by the Grimsby Traditional Smoker Group Fish to promote a better understanding of the traditional skills and geographical qualities that create food. This means that only fish processed in Grimsby using traditional smoking methods can use the name. Producers, who are members of the Grimsby Traditional Fish Smoking Group, must be regularly audited by the North East Lincolnshire Council of Trade Standards' trade department to ensure their practices conform to the specific criteria that define traditional smoking processes. Approved manufacturers can use the PGI logo on the fish they sell.
See also
- List of smoky foods
References
External links
- Grimsby Traditional Fish Smoking Group
Traditionally Smoked Grimsby Cod and Haddock
Source of the article : Wikipedia
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