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Haddock is hung in the chimney to be smoked at Alfred Enderby Ltd fish smokers, on Grimsby Fish Docks on October 8, 2018 in Grimsby, England. Alfred Enderby have been curing and smoking fish over smoldering wood shavings in their original tar lined brick smokehouses for over a hundred years. Grimsby was once home to the largest fleet of fishing trawlers in the UK, but now sees most of it's fish arriving for daily auction on lorries from Faroe Islands, Norway, Iceland and the North Sea via ports such as Peterhead in Scotland. The fish, predominantly Cod and Haddock makes it's way to processing plants before being prepared for sale to customers including restaurants and supermarkets across the UK and European Union. A proportion is bought by curers in the Grimsby area to be smoked. Grimsbys “traditionally smoked fish”, cured in these smokehouses since the mid-19th century, enjoys Protected Geographical Indication, (PGI) Status by EU law, similar to Champagne or Roquefort Cheese in France. The fate of such protections is uncertain in light of Britain's impending exit from the EU, which was supported by around 70% of voters in the surrounding North East Lincolnshire region. (Photo by Dan Kitwood/Getty Images)
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