Smoked Fish - any issues

Hi, I've had a lot of weird reactions of a coeliac nature to smoked fish over the years, and tend to avoid. I've checked up the line a few times but no one seems to see any issues. Had some smoked mackeral as Tesco was all out of frozen fish when I went there on Monday evening. Only fish, salt and smoked on beechwood (allegedly according to packaging blurb) but having the usual symptoms now of glutening. I'm gong to check this out with Tesco (it's their own brand) but just wondering where you all stand on smoked fish of this type?

[Lydiahipkin]

Hi Benjamin 123Glad you’ve asked this question as I love eating kedjari with smoked haddock and have a reaction each time I eat this. Do t have an answer for you I’m afraid but would love to hear if anyone knows about smoked fish?

[BabsyWabsy in reply to Lydiahipkin]

What else goes into your kedgeree? The yellow colour you sometimes get with smoked fish is often a mix of annatto and turmeric.

[Lydiahipkin in reply to BabsyWabsy]

Hi there . It’s also dyed the smoked haddock so that’s possibly that’s were it’s coming from then as only other ingredients are rice, spinach and eggs. I also use turmeric and cumin to flavour rice but they are from certified gluten free supplier.

[BabsyWabsy in reply to Lydiahipkin]

I guess it is trial and error. Any chance of cross contamination?

[Lydiahipkin in reply to BabsyWabsy]

Don’t think so as my kitchen is completely gluten free and happens each time I eat smoked, dyed haddock so possibly the colouring used. Was one of my favourite healthy meals but completely gone off it now !! Unfortunately the labelling in this country is not up to scratch.

[BabsyWabsy in reply to Lydiahipkin]

I have made it with smoked mackerel. It works.

[Lydiahipkin in reply to BabsyWabsy]

Ok thanks I might try that. Thinking of going to a real fish mongers and ask questions

[BabsyWabsy in reply to Lydiahipkin]

Good idea. Our nearest fishmonger is a long way away.

[Lydiahipkin in reply to BabsyWabsy]

I live by the sea and believe there is a wonderful fishmonger a few miles away

[BabsyWabsy in reply to Lydiahipkin]

That is fantastic.

[Hidden in reply to Lydiahipkin]

What company is that which you buy spices from?

[Lydiahipkin in reply to Hidden]

It’s called Seasoned Pioneers. Have a look on their website. Sell lots of stuff. I won’t buy any from a supermarket

[Hidden in reply to Lydiahipkin]

Brilliant. Thank you.

[Hidden in reply to Lydiahipkin]

I genuinely believe anything processed in any way is to be avoided. I also don't think our food manufacturers are upfront and honest. I've been reading this morning about 'liquid smoke' which many food processing companies use - mimics the 'smoke' taste, but is basically a liquid dressing they soak the food in. Some of those can contain gluten/be cross contaminated. The product I bought which is the stores own brand asserts to "smoked using beechwood", but no clarification beyond that. I suspect it's the same for the smoked haddock - not smoked, but immerse/dyed with some crap that they are not declaring.

[BabsyWabsy]

Some time ago, I had some Bleiker's hot smoked salmon, which was delicious, but then had a reaction which I associate with eating wheat or wheat derivatives. Bleikers is a fairly small and local company. I contacted them and they investigated. It turns out that a flavouring they were using contains wheat. The outcome was that they changed their packaging. There is a green pack and an orange pack. One has wheat, the other doesn't. Of course my local Tesco only stocks the wheat one

[Hidden in reply to BabsyWabsy]

That's very poor that it was undeclared, but good the company did their checks and changed packaging. Just a shame they didn't do that from the beginning. I suspect this is common across the board and food suppliers are buying in ingredients that are in someway processed by another company that is not doing due-diligence on ingredients also. I'm going to contact tesco on this product, but fully aware they will not bother.

[BabsyWabsy in reply to Hidden]

As a small company, they were grateful that I got in touch. I think it was a bit of a wake up call. Their supplier should have given them full information so I am guessing they have tightened up now.

[BabsyWabsy]

It could well be packed in a factory that processes or packs breaded fish too.

[Hidden in reply to BabsyWabsy]

Ye, I'd thought about that. I'm doing a bit of sleuthing to try to find the company. It's Tesco own-brand, and they won't disclose the name of the company, but label states it's Aberdeenshire based. Found a fish processor association in Scotland that lists it's member companies and it's searchable by those who are Tesco-approved suppliers. I've narrowed it down to two potential companies. Meanwhile Tesco told me to drive the ruddy fish back to the Tesco I bought them from, fill out a form and they will send the fish off. To where, I don't know, but they will be pretty damn manky by the time the get there!

[BabsyWabsy in reply to Hidden]

There should be a health mark on the pack, usually in an oval. It contains a number and will identify the factory. Let me know and I can find it for you.

[Hidden in reply to BabsyWabsy]

I forgot about the code. It's GB BB003.

[BabsyWabsy in reply to Hidden]

Here it is. Packager code : UK BB003 EC

Norsea Foods Ltd

Local authority: Aberdeenshire Council

[Hidden in reply to BabsyWabsy]

That is amazing. Many thanks for that. I tried to find a site I could search for the code under but couldn't find a link. That is a mind-blowing piece of information to remember when faced with a fish or meat based product. So bizarre that Tesco refuse to give the supplier details, yet you can find them online with the clearly marked producer code!!!

So, I've had a look at the website for Norsea Foods Ltd - there is one big parent company, and few sub companies. All smoked fish are kiln smoked on beechwood so no liquid smoke, and no wheat straw used. The sub companies are either freezer storage business or direct supply to retail/catering, and none of the fish products are breaded or crumb coated.

There is no apparent risk of gluten, which I could be wrong on, but it's just the darndest thing that I had a coeliac reaction.

I might contact the company with an informal query rather than a 'your product made me ill', and just try to suss out what's what.

Many thanks for this again - you're a star with insider knowledge.

[BabsyWabsy in reply to Hidden]

You can, if you have time on your hands, download the entire spreadsheet on the Food Standards Agency website. Of course, most people have no idea what this code is. It also applies to dairy products.

[Hidden in reply to BabsyWabsy]

Thank you. So you search the code under the FSA website? Is there a specific link?

[BabsyWabsy in reply to Hidden]

There is a specific link. You can download the data as a spreadsheet.. Actually, I just had a trawl around the FSA website and it is difficult to find what you are looking for because there is so much of it. However, you can also find data on approved sites at .Gov under Approved Meat Establishments.

[BabsyWabsy in reply to Hidden]

My pleasure. I do think it is worth contacting them. They may be happy to investigate if you have the specific pack codes, date, pack time etc. Happy to help.

[Hidden in reply to BabsyWabsy]

Thank you. Yes, I've got photo of the label bits and bobs and popped the fish back into the freezer. I think they will be more accomodating than Tesco customer service who are as useful as a hole in the head.

[BabsyWabsy in reply to Hidden]

Most of the major retailers are missing a trick as far as complaints are concerned. They have people with zero technical knowledge answering phones with a script. Getting them to forward useful info to an appropriate technical manager who might a) understand the problem and b) investigate the issues because they have all the necessary info and c) work out if there may be a real problem resulting in a product withdrawal or recall. If someone does manage to convince the minions that they have a serious complaint, it will be moved on to the supplier. As you may guess, this is an area I have worked in.

[Hidden in reply to BabsyWabsy]

Your insider knowledge is great. I've come to dislike the big retailers massively for their lax attitudes to coeliac and knowledge/accomodation generally of allergens. I think coeliacs are now being ghosted since the fad has moved on to plant-based, and they've done away even with the 'free from' signage in their freezer depts (I speak of Tesco on that). The customer service person I spoke with yesterday directed me to my GP. FFS - what the hell is my GP supposed to do about their products??? GPs don't know anything about gluten anyway, so it's just incredibly frustrating to have to navigate customer services. I'm sure its no fun either to work in those jobs when you can't help people fully either.

[Researchfan]

Interesting and thanks for the heads up.

I love mackerel and eat it now and again but tend to limit as it’s potentially very high in histamine especially the chilled smoked ones. That’s the only issue I’ve found before.

My gut lets me know if had too much histamine usually the following day or two but can be straight away running to the loo unfortunately! Same with gluten/wheat.

Let us know what you find out with the mackerel source.

[Hidden in reply to Researchfan]

I will do. I have wondered about histamine also, but I really don't know how to distinguish these things as all the symtoms seem the same.

[BabsyWabsy in reply to Researchfan]

Oh, I had forgotten about histamine.

[Sapphire10]

On a similar note I have issues with smoked cheese. I did find one some time ago that was OK but I can't remember which make. I can only think it is due to the smoked flavour as I'm fine with other cheeses.

[Hidden in reply to Sapphire10]

It is very strange. I just wonder how honest labelling is? I think if a food is flavoured or adulterated in some fashion then it presents risk.

[Pippers]

Fortunate to have a really good fishmonger in our village, I'm told that genuinely smoked fish will be yellow all through, whereas a great many products are simply coated with flavouring?