Alfred Enderby Ltd is one of only a few independent, family run, traditional fish smoking firms left in England. The traditional smoke house with its tall chimneys is about 100 years old with two generations of the Enderby family involved in its running for two thirds of that time.

The traditional fish smoking process takes all night, in contrast to the majority of supermarket 'smoked' fish which sees little smoke during its brief time in a modern kiln. They buy fresh haddocks every morning from Grimsbys famous fish market and get their salmon direct from the Shetland Islands.

Grimsbys chilled fish distribution network can guarantee daily supplies of freshly smoked fish to anywhere in the country, from large consignments of smoked haddock to London wholesalers, to just a few sides of smoked salmon to individuals.

Smoking fish in the proper slow traditional way ensures the fullest flavour. This is endorsed by the Guild of Fine Food Retailers who have recognised this commitment to quality and reliability by giving awards to our smoked haddock fillets and smoked salmon. They are also included in Rick Steins Food Heroes and Henrietta Greens Food Lovers Britain.