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19.6.2013 Official
Journal
of
the
European
Union L
167/3
COMMISSION IMPLEMENTING REGULATION (EU) No 560/2013
of 14 June 2013
approving a minor amendment to the specification for a name entered in the register of protected
designations of origin and protected geographical indications (Traditional Grimsby Smoked Fish
(PGI))
THE EUROPEAN COMMISSION,
(3) The
Commission
has
examined
the
amendment
in
question and decided that it is justified. Since this
Having regard to the Treaty on the Functioning of the European
concerns a minor amendment, in accordance with
Union,
Article 53(2) of Regulation (EU) No 1151/2012, the
Commission may adopt it without using the procedure
Having regard to Regulation (EU) No 1151/2012 of the
set out in Articles 50 and 52 of that Regulation,
European Parliament and of the Council of 21 November
2012 on quality schemes for agricultural products and food
HAS ADOPTED THIS REGULATION:
stuffs ( 1 ), and in particular the second sentence of Article 53(2)
thereof,
Article 1
Whereas:
The amendment to the specification for the protected
geographical indication ‘Traditional Grimsby Smoked Fish’ in
(1) In
accordance
with
the
first
subparagraph
of
Article
53(1) Annex I to this Regulation is approved.
of Regulation (EU) No 1151/2012, the Commission has
examined the United Kingdom’s application for the
approval of an amendment to the specification for the
Article 2
protected geographical indication ‘Traditional Grimsby
The consolidated single document setting out the main points
Smoked Fish’, registered under Commission Regulation
of the specification is set out in Annex II to this Regulation.
(EC) No 986/2009 ( 2 ).
Article 3
(2) The
application
concerns
an
amendment
to
the
method
of production in order to provide flexibility in the
This Regulation shall enter into force on the twentieth day
sourcing of the raw materials to now include fillets as
following that of its publication in the Official Journal of the
well as fresh whole fish.
European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 14 June 2013.
For the Commission,
On behalf of the President,
Dacian CIOLO
Member of the Commission
( 1 ) OJ L 343, 14.12.2012, p. 1.
( 2 ) OJ L 277, 22.10.2009, p. 17.

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L 167/4
EN
Official Journal of the European Union
19.6.2013
ANNEX I
The following amendment to the specification for the protected geographical indication ‘Traditional Grimsby Smoked
Fish’ has been approved:
Fresh whole fish and fillets are usually sourced from Iceland, Faroe and Norway but can be sourced from other areas.

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EN
19.6.2013 Official
Journal
of
the
European
Union L
167/5
ANNEX II
SINGLE DOCUMENT
Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for
agricultural products and foodstuffs ( 1 )
‘TRADITIONAL GRIMSBY SMOKED FISH’
EC No: UK-PGI-0105-01022-23.07.2012
PGI ( X ) PDO ( )
1. Name
‘Traditional Grimsby Smoked Fish’
2. Member State or Third Country
United Kingdom
3. Description
of
the
agricultural
product
or
foodstuff
3.1. Type of product
Class 1.7. Fresh fish, molluscs, and crustaceans and products derived there from
3.2. Description of product to which the name in point 1 applies
‘Traditional Grimsby Smoked Fish’ are fillets of cod and haddock, weighing between 200 and 700 grams, which have
been cold smoked in accordance with the traditional method within the defined geographical area. They are cream to
beige in colour, with a dry texture and a smoked slightly salty flavour. They are sold to a range of outlets, as
processed, in purpose built cartons (whose weight must not exceed 5 kilograms) or in individual vacuum packs.
3.3. Raw materials (for processed products only)
Whole fish and fillets of cod and haddock, weighing between 200 and 700 grams
3.4. Feed (for products of animal origin only)
N/A
3.5. Specific steps in production that must take place in the identified geographical area
All brining and smoking of the filleted fish.
3.6. Specific rules concerning slicing, grating, packaging, etc.
The smoked fish are packed into interleaved shallow purpose built cartons or in individual vacuum packs in order to
maintain freshness.
3.7. Specific rules concerning labelling
N/A
4. Concise
definition
of
the
geographical
area
The town of Grimsby, as defined by its administrative boundaries, in the district of North East Lincolnshire.
5. Link
with
the
geographical
area
5.1. Specificity of the geographical area
The characteristics of ‘Traditional Grimsby Smoked Fish’ are linked to the geographical area on the basis of tradition,
reputation, the smoking process and the skills of those involved in the process. Skills which have been passed down
from generation to generation.
The port of Grimsby is unique in England in that it is sited on a promontory, which separates the Humber Estuary
from the North Sea. This position exposes the port to cool dry winds off the sea and estuary which aid the process
of traditional fish smoking by keeping mean summer maximum temperatures below 20 degrees Celsius, which is
significantly cooler than inland.
( 1 ) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of
21 November 2012 on quality schemes for agricultural products and foodstuffs.

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L 167/6
EN
Official Journal of the European Union
19.6.2013
Across the UK the town of Grimsby is synonymous with the processing of fish. The port and town regard it as a
matter of pride that for over a century the many fish merchants have been able to supply most types of fish to
anywhere in the country and more recently even further into Europe. ‘Traditional Grimsby Smoked Fish’ is one of
the most important products associated with the port.
The tradition and processes involved can be proven and demonstrated back to the late 19th century. Grimsby has
been synonymous with fish smoking in the UK since 1850 when the railway first allowed the rapid transportation of
smoked fish to London and eventually to every corner of the country. At that time, of course, no refrigeration
equipment or ice making capability now used so extensively in the preservation of fresh and perishable produce such
as fish existed. In order to keep and extend the shelf-life of their perishable products the choice was salting, drying,
smoking or a combination of all of these. Traditional fish smoking in Grimsby has continued to be successful despite
the preference for mechanical kilns in other parts of the country.
For much of the first half of the 20th century the port of Grimsby was the largest fishing port in the world. Its
position amongst names such as Vigo, Esbjerg, Boulogne sur Mer and Bremerhaven with which the town is twinned
is unassailable. The town today is still the largest centre of fish production in the UK with 106 companies currently
members of the Grimsby Fish Merchants Association. This diverse merchanting base has always been the port’s
strength and has resulted in Grimsby Fish Markets pivotal role in wet fish sales not only in the UK but also at a
European level.
5.2. Specificity of the product
‘Traditional Grimsby Smoked Fish’ are fillets of cod and haddock, weighing between 200 and 700 grams. They are
cream to beige in colour, with a dry texture and a smoked slightly salty flavour. The fillets of fish have been cold
smoked in accordance with traditional methods and skilled know-how which has been handed down over gener
ations these include:
filleting the whole fish by hand,
brining the fillets of fish,
placing the filleted fish on speats, in the smokehouse chimneys at heights that suit the cold smoking process.
Preparing the base of the smokehouse to be laid with a covering of sawdust where ‘fire’ is introduced to start the
sawdust smouldering. Monitoring the rate at which the fish is smoked is dependent on the size of the fish, and the
ambient temperature and humidity.
Regular monitoring of the smoking process by skilled smokers is carried out to ensure the fish is smoked evenly,
moving and removing fish when necessary.
5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the
reputation or other characteristic of the product (for PGI)
Grimsby’s position on the east coast has a second advantage of being a place in the UK which is least prone to
humid rain bearing south westerly winds which prevail in most other parts of the UK. It has a maritime climate,
which means that although there are only small fluctuations in seasonal weather on a day to day basis the weather
can be changeable.
The experience and expertise required to smoke fish successfully in the traditional way can only be learnt over many
years with the knowledge often being handed down over generations. This in contrast to the modern mechanical
kiln, which is a sealed oven that is electrically heated and regulated simply by turning dials. Due to these sustainable
sources and being able to take advantage of Grimsby’s strategic position at the centre of a chilled fish distribution
network daily supplies of freshly smoked fish can be guaranteed anywhere in the country.
Grimsby is fortunate in that it can source its fish from such a wide area that an experienced buyer can normally find
some fish which is suitable for smoking whatever time of the year. In order to smoke the fish successfully the fish
smoker has to allow for the many variables of fish, season and weather. In Grimsby generations of expertise enables
the traditional fish smoker to produce a consistent quality product by touch and eye alone.
‘Traditional Grimsby Smoked Fish’ is highly praised by the food industry at large, such as Waitrose whose fish buyer
has stated that ‘With modern-day kilns you just don’t get that depth of flavour. With traditional fish, it’s like eating
something completely different. The real thing is amazing. Unbeatable. Smoky. Rich. Perfect.’ Equally the traditional
fish smoking methods are well appreciated by chefs alike. Rick Stein states ‘I’ve visited Grimsby and was amazed at
the skill involved in traditional fish smoking. It’s worlds apart from computer-controlled kiln drying.’
Chef Mitch Tonks also believes the traditional smoking method makes all the difference to taste of the fish and
enhances its organoleptic qualities; ‘They cure their fish in the traditional way and smoke them in old smokehouses
which smell gorgeous, and I’m sure this helps the flavour. They use only large haddocks and the result is a perfect
balance of smoke and sweet fish.’

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EN
19.6.2013 Official
Journal
of
the
European
Union L
167/7
Grimsby smoked fish is served in many of the country’s finest eateries, including J Sheekey, Scott’s and even Delia
Smith’s Norwich City Football Club’s restaurant. Regular supplies are sent to the Royal household. Legend has it that
the Queen ate it for breakfast the morning after her 1947 marriage to Prince Philip.
Reference to publication of the specification
(Article 5(7) of Regulation (EC) No 510/2006)
http://archive.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/grimsby-fish-spec-120619.pdf

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Document Outline

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