Grimsby fish to be the feast of St Patrick

By Grimsby Telegraph | Posted: 6 Mar 2019

Central London’s St Patrick’s Day celebrations are going to be fuelled by Grimsby’s premium seafood dish.

Fryday, a new traditional Irish smoked fish and chips venture, is set for a high profile launch across the celebrational weekend this month.

And it has forged an exclusive supply deal with Alfred Enderby, which will see tens of thousands of portions prepared in the town.

Using converted shipping containers as fully equipped fish frying operations, Fryday’s semi-mobile concept is set to take Trafalgar Square by storm, thanks to work with the Irish Embassy.

Several thousand portions have already been ordered by Andrew Daly, the entrepreneur behind it, having selected the award-winning Maclure Street smokehouse - where the highly esteemed protected geographic indication was secured for Grimsby’s traditionally smoked fish.

Read more: Celebrity chef Marco Pierre White drops into his favourite Grimsby smokehouse

The frozen fillets will be sent down ahead of the huge weekend in the Irish calendar, adopted by many ‘craic loving’ Brits, which starts on March 16.

Enderby’s owner, Patrick Salmon, who acknowledges “a life full of serendipity” as both fore and surname have now brought him business, said: “Andrew found us because of our reputation. He could have gone anywhere but he wanted something with a good name and quality. Providing we can keep up it will be a brilliant opportunity!”

And of the launch concept, Mr Salmon said: “I am sure it goes nice with Guinness... what doesn’t?! It has got to!”

Read more: Alfred Enderby's traditionally smoked salmon is the pride of the region

An initial internet order for a Saturday morning delivery of 50 portions sparked his intrigue, and he quickly found out about the ambitious plan, as Mr Daly stocked up for some pre-promotion work.

He aims to have five converted containers by the end of the year, with one a month to follow after that. National property services firm CBRE has been appointed, with 30 locations an initial target, creating 120 jobs over a two-year launch period.

Of his decision to go with Grimsby’s finest, the Harrogate-headquartered Dubliner said: “It had to be quality. It is the most beautiful thing I have ever tasted. I came across Alfred Enderby and Patrick, and I was just blown away by the quality.”

Cold smoked on the docks, Mr Daly’s team will coat it in a ‘secret’ batter and fry it before serving with chips.

Reece Head, publisher of Fry Magazine and organiser of its National Fish & Chip Awards said: “I thought the product was absolutely superb, probably the best fish and chips I’ve ever tasted. The smoked fish was absolutely superb.”



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