High Quality Content by WIKIPEDIA articles! Traditional Grimsby smoked fish are regionally processed fish food products from the British fishing town of Grimsby. 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 distinctive combination of dry textured, slightly salty, and smokey flavour dependent on the type of wood used in the smoking process. The variations in wood quality, smoke time and temperature control the end flavour, and this is where the skill of the traditional smoker comes into play. Observation of dryness and position of the fish in the kiln during processing, combined with close montoring of the ambient humidity and temerature affect the quality of the end product. This subtle method of quality control can be best monitored by an experienced human, it may be difficult to design a machine based system to replicate this traditional method.