Production methods
To maintain a constant and outstanding high-quality, the production by skilled workers at smokehouse de Groot takes place under the most favourable hygienic and climate-controlled conditions. These strict standards, combined with the use of only the very best raw materials, have formed the basis for the company’s long-standing impeccable reputation. Although a number of the production methods used remain a firm ‘family secret’ that has been kept for 4 generations, the following offers a brief glimpse into some of the processes used.
Production process herring
The freshly-caught herring is frozen immediately on board the fishing trawler to preserve optimal freshness. On arrival at the harbour the herring is directly transferred to Smokehouse de Groot, where it is thawed, using the family’s tried and tested secret process. If required, the herring first goes into the gutting machine. The next stage is to cure the herring in a brine bath. The length of curing stage is subject to the customer’s specific wishes. The herring is then strung onto spits and cold-smoked (approx. 28ºC) over beech-wood in computer-regulated smoke ovens. Here again, the length of the smoking process depends on the wishes of the individual customer. The company is equipped with smoke extinguishers that reduce the smoke impact on the environment to a minimum. As a final stage of the process, the herring is then allowed to ripen in a controlled environment, before being packed by the special packaging division. Once again, the choice of packaging is subject to the specific wishes of the individual customer.
Finally, the ‘custom-made’ products are coded, labelled and dispatched to satisfied customers.
Production process lightly brined herring
The prime-quality herring arrives deep-frozen in bulk, and is subsequently thawed and then filled into tubs. These tubs are placed under a brine-filling machine, before being palletted, coded, labelled and transported to the customer.
Production process salmon roe
The salmon roe arrives frozen in kilo packages. Depending on the specific customer requirements, the roe is then packed in jars, cans or plastic. The salmon roe is then heated in the pasteurization facility. The individual packages are subsequently re-packed, coded and labelled before being dispatched to many satisfied customers.
Production process mackerel
The freshly-caught mackerel is frozen immediately on board the fishing trawler to preserve optimal freshness. On arrival at the harbour the mackerel is directly transferred to Smokehouse de Groot, where it is thawed, using the family’s tried and tested secret process. If required, the mackerel first goes into the gutting machine. The next stage is to cure the mackerel in the brine bath. The length of this curing process is subject to the customer’s specific wishes. The mackerel is then hung on spits and either cold-smoked (approx. 28ºC) or hot-smoked (approx. 90ºC) over beech-wood in computer-regulated smoke ovens. Here again, the length of the smoking process depends on the wishes of the specific customer. The company is equipped with smoke extinguishers that reduce the smoke impact on the environment to a minimum. Finally, the mackerel is allowed to ripen in a controlled environment, before being packed by the special packaging division. Once again, the choice of packaging is subject to the specific wishes of the individual customer.