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Traditional Grimsby smoked fish are regionally processed fish food products from the British fishing town of Grimsby, England. Grimsby has long been associated with the sea fishing industry, which once gave the town much of its wealth. At its peak in the 1950s, it was the largest and busiest fishing port in the world. The UK's Department for Environment, Food and Rural Affairs (DEFRA), defines Traditional Grimsby smoked fish "as fillets of cod and haddock, weighing between 200 and 700 grams, which have been cold smoked in accordance with the traditional method and within a defined geographical area around Grimsby. After processing the fish fillets vary from cream to beige in colour, with a characteristic combination of dry textured, slightly salty, and smokey flavour dependent on the type of wood used in the smoking process. Variations in wood quality, smoke time and temperature control the end flavour. The smoking process is controlled by experienced cold smokers trained in the traditional Grimsby method. In 2009, Traditional Grimsby smoked fish was awarded Protected Geographical Indication (PGI) status by the European Commission. == History == Foods have been smoked or cured throughout history as a means of preserving. People in many cultures and societies around the world have relied on the smoke-curing of fish and meat products as a method of long term storage. In modern times, with the advent of more efficient methods of preserving and storing food, such as chilling and freezing, some foods are still smoked for the distinctive taste and flavour. Until the 1940s, all smoked fish was referred to as "cured" and was produced using the traditional method of hanging the fish in chimneys above slowly smouldering wood shavings. With the invention of motorised mechanical kilns, traditional smokers began referring to their product as "smoked" to emphasise that their process was entirely dependent on the smoke produced from the natural smouldering wood.〔Rodrigo Tarté, (''Ingredients in Meat Products, Properties, Functionality and Applications'' ), Springer, 2008, p. 216.〕 By contrast, mechanical kilns developed various methods using automatic smoke generators. The most common method of mechanical smoking involves the use of smoke condensates, smoke distilled and transported to the factory in liquid or solid form before the industrial transposition of the condensate back into a gaseous substance.〔 Nevertheless, mechanical kiln curers also began using the term "smoked" for their process. Subsequently the original process is now known as "traditional smoked" to allow people to continue to understand there is a difference between the production methods. Many developments in smoked fish took place in Grimsby in the UK. Prior to World War II, Grimsby had developed to become one of the largest fishing ports in Europe. As a result, Grimsby became a focus for developments in traditional smoked fish and later mechanical kiln smoked fish. The traditional smokehouses which have survived in England are mainly found in Grimsby. Despite its success, the Cod Wars in the 1970s spelt the end of Grimsby's height as a fishing port. As Iceland and Norway created protected zones around their national waters, many Grimsby fishermen were unable to continue to fish economically. Overseas competition and EU fishing quotas for North sea fish stocks has led to a decline in numbers of fish landed from boats based at the port. This inevitably had a negative impact on fish processing there. Many traditional smokehouses went out of business. By the 1980s, the smoked fish industry in the port had diminished significantly. During the 1980s, the trade with Iceland and Norway was re-established, but with the fish now coming to the port via container. This allowed the fish processing industry to survive in Grimsby and saved the traditional smokehouses. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Traditional Grimsby smoked fish」の詳細全文を読む スポンサード リンク
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