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Fish fingers, known as fish sticks in American and Canadian English and by translations of that name in most other languages, are a processed food made using a whitefish, such as cod, haddock or pollock, which has been battered or breaded.
The term 'Fish Fingers' is first referenced in a recipe given in a British popular magazine in 1900.
The commercialization of fish fingers may be traced to 1953 when the American company Gorton-Pew Fisheries, now known as Gorton's, had been the first company to introduce a frozen ready-to-cook fish finger, named Gorton’s Fish Sticks, which won the Parents Magazine Seal of Approval.
There was a glut of herring in the United Kingdom after World War II. Clarence Birdseye test marketed herring fish fingers, a product he had discovered in the US, under the name 'herring savouries'. These were tested in Southampton and South Wales against 'cod sticks', a comparably bland product used as a control. Shoppers, however, confounded expectations by showing an overwhelming preference for the cod.
The fish used may be either fillets cut to shape or minced/ground fish reformed to shape. Those made entirely from fillets are generally regarded as the higher quality products and will typically have a prominent sign on the box stating that the fish is 100% fillet. Minced fish is more commonly used in store brand economy products. They may have either batter or breadcrumbs around the outside as casing, although the coating is normally breadcrumbs.
A commercially available variant of fish fingers is "Omega 3" fish fingers, which are high in omega-3 fatty acids.
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