Alfred Enderby

Alfred Enderby has cold-smoked haddock and salmon on the Grimsby Fish Docks since 1918, in a brick smokehouse whose ten tall chimneys still carry their original ornate iron cowls. Patrick and Toni Salmon took over in 2016, continuing a method largely unchanged since the building's early years: fillets are brined, hung on stainless steel rods and smoked slowly overnight, close to sixteen hours, over smouldering oak sawdust. The tar built up inside the chimney walls is credited with shaping the finished flavour. Grimsby Traditional Smoked Fish carries Protected Geographical Indication status, placing it alongside Parma ham and Champagne among EU-recognised regional foods. Enderby's sells hand-sliced salmon, trimmed haddock fillets, fish cakes and pâté, with deliveries sent out from the docks each week.