Fish sticks have been a staple in many households for decades, but have you ever stopped to wonder what they’re actually made of?
With rumors circulating about fish sticks being mostly pork, it’s time to dive deeper into this processed food. From early childhood memories of bland and floppy fish sticks to the surprising versatility of this protein, there’s a lot to unpack when it comes to fish sticks.
In this article, we’ll explore the truth behind the ingredients in fish sticks and how they’ve evolved over time. So grab a plate of your favorite frozen fish sticks and let’s get started!
Are Fish Sticks Mostly Pork?
Let’s start by addressing the elephant in the room – are fish sticks mostly pork? The answer is no. Fish sticks are made from a white, meaty fish called Alaska pollock, which is related to cod and is both abundant and sustainable. While there may be some variations in the ingredients used by different manufacturers, the primary ingredient in fish sticks is always fish.
However, it’s important to note that not all fish sticks are created equal. Some may contain more additives or preservatives than others, and some may have a higher salt content than necessary. It’s always a good idea to check the label and choose fish sticks made with whole fish rather than minced fish, as they tend to have a better texture and flavor.
The Origins Of Fish Sticks
Fish sticks have become a staple in many households, but have you ever wondered where they came from? The origins of fish sticks can be traced back to the 1950s, when the fishing industry was booming but struggling to sell tons of fish that were harvested from the ocean, filleted, and frozen in huge, solid blocks. This form of fish wasn’t exactly appealing, so manufacturers started hunting for a way to repackage it.
A Massachusetts company called Gorton’s pioneered the fish stick in a perfect storm of technology, marketing, and changing consumer attitudes. As quick freezing made preserving large amounts of fish cheaper and more palatable, fish seasonality became irrelevant. Freezers became more and more popular in American stores, which coincided with the emergence of more powerful ocean vessels and more efficient refrigerated trucks and trains. By 1960, 16 million American families had freezers—the perfect market for new frozen products.
Gorton’s and other companies heralded fish sticks as a veritable revolution in eating—a “heat and eat” food that was both wholesome and time-saving. An army of researchers, engineers, package designers, and salesmen both developed and pushed the new product. But they were up against an important hurdle: since fish sticks were a brand-new innovation, there was no consumer demand for the products.
Competing products from fellow Massachusetts firms Gorton’s and Fulham Brothers followed close behind. The former eventually won out as the top fish stick brand in the US, thanks in part to national ad campaigns targeting busy housewives looking for an easy and nutritious meal. Gorton’s also successfully convinced large supermarket chains like A&P and Food Fair to increase their freezer space to carry more frozen seafood products, and the company pushed fish sticks to be part of the US school lunch program.
Manufacturers soon discovered fish sticks had global appeal. Birds Eye introduced the novel food product to the UK in 1955—renaming them fish fingers based on a poll of female factory workers—and within 10 years they accounted for 10% of UK fish consumption.
The Ingredients In Fish Sticks
Fish sticks are typically made from a whitefish such as cod, hake, haddock, shark or pollock. In the case of fish sticks, Alaska pollock is the primary fish used. The fish is first filleted and then cut into strips. The skin is removed if necessary.
To create the breaded coating for the fish sticks, wheat flour, water, yellow corn flour, sugar, salt, onion powder, whey, yeast, baking powder (baking soda, sodium aluminum phosphate, cream of tartar), and natural flavors are combined. This mixture is used to coat the fish before it is fried or baked.
Vegetable oil such as canola and/or soybean oil is used to fry the fish sticks. It’s important to note that some manufacturers may use different oils or a combination of oils.
It’s also important to check the label for any potential allergens. Fish sticks may contain wheat and milk products. It’s always best to refer to the label on the package for the most current nutrition and ingredient information.
The Evolution Of Fish Sticks
Fish sticks have come a long way since their debut in 1953. They were originally created as a solution to the problem of how to sell large quantities of fish that were harvested from the ocean, filleted, and frozen in huge, solid blocks. This form of fish wasn’t exactly appealing, so manufacturers started hunting for a way to repackage it. Quick freezing made preserving large amounts of fish cheaper and more palatable, and fish seasonality became irrelevant.
A Massachusetts company called Gorton’s pioneered the fish stick in a perfect storm of technology, marketing, and changing consumer attitudes. Freezers became more and more popular in American stores, which coincided with the emergence of more powerful ocean vessels and more efficient refrigerated trucks and trains. By 1960, 16 million American families had freezers – the perfect market for new frozen products.
Fish sticks were marketed as a “heat and eat” food that was both wholesome and time-saving. An army of researchers, engineers, package designers, and salesmen both developed and pushed the new product. But they were up against an important hurdle: since fish sticks were a brand-new innovation, there was no consumer demand for the products.
Competing products from fellow Massachusetts firms Gorton’s and Fulham Brothers followed close behind. The former eventually won out as the top fish stick brand in the US, thanks in part to national ad campaigns targeting busy housewives looking for an easy and nutritious meal. Gorton’s also successfully convinced large supermarket chains like A&P and Food Fair to increase their freezer space to carry more frozen seafood products, and the company pushed fish sticks to be part of the US school lunch program.
Manufacturers soon discovered fish sticks had global appeal. Birds Eye introduced the novel food product to the UK in 1955 – renaming them fish fingers based on a poll of female factory workers – and within 10 years they accounted for 10% of UK fish consumption. Today, fish sticks are a staple in many households around the world, enjoyed by both children and adults alike.
The Truth About Pork In Fish Sticks
Contrary to popular belief, pork is not a common ingredient in fish sticks. In fact, the modern mass-produced fish stick is generally made from minced fish, not pork. While there may be some variations in the ingredients used by different manufacturers, it is highly unlikely that pork is a primary ingredient in fish sticks.
It’s important to note that the food industry is well-versed in bait-and-switch tactics, and some products may contain artificial or inferior ingredients that mimic the real thing. However, when it comes to fish sticks, the primary ingredient is always fish. The most commonly used fish in fish sticks is Alaska pollock, which is a white, meaty fish related to cod.
Consumers should always check the label and choose fish sticks made with whole fish rather than minced fish. This ensures that the product has a better texture and flavor. Additionally, checking the salt content of fish sticks is important as some varieties may be saltier than necessary.
How To Make Your Own Fish Sticks
If you’re looking for a healthier and more wholesome option, making your own fish sticks is a great idea. Here’s how you can do it:
1. Choose a firm white fish fillet such as cod, halibut or tilapia. You can also use salmon if you prefer.
2. Cut the fish fillet into approximately 3/4-inch wide and 1-inch long pieces. Pat them dry with a paper towel and season both sides with salt, pepper, and your preferred seasonings.
3. Prepare the breading station in three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
4. Dip each fish stick into the flour first to coat it completely and evenly. Then, dip it into the egg, and finally, coat it with the breadcrumb mixture. Gently press the breadcrumbs into the fish sticks to adhere them as much as possible and shake off any excess.
5. Transfer the breaded fish sticks onto a parchment-lined baking sheet and coat each of them evenly with cooking oil spray. This will create a golden brown crust during baking.
6. Bake in a preheated oven at 400F for 15 minutes until fully cooked through and golden brown.
7. Serve immediately on its own or with tartar sauce for dipping. To make tartar sauce, combine mayo, lemon juice, pickles, and pepper in a small mixing bowl and stir well to combine.
Making your own fish sticks is easy and allows you to control the ingredients used. Plus, they taste delicious and are a healthier alternative to store-bought options.
Health Considerations When Eating Fish Sticks
While fish sticks can be a convenient and tasty option for a quick meal, it’s important to consider the health implications of consuming them regularly. One major concern is the high sodium content, which can be problematic for those with high blood pressure or heart disease. A serving of five frozen fish sticks can contain up to 565 milligrams of sodium, while even reduced-fat baked fish sticks can contain 340 milligrams.
On the other hand, fish sticks are a good source of vitamin B12, which is essential for the creation of red blood cells and the maintenance of a healthy nervous system. They also contain omega-3 fatty acids, vitamin D, selenium, and protein. However, it’s important to note that not all fish are created equal in terms of nutritional value. Alaska pollock, the primary fish used in fish sticks, is low in mercury and considered safe for pregnant women. It’s also among the varieties of fish low in mercury that you can eat up to twice a week.
To ensure that you’re getting the most nutritional value out of your fish sticks, it’s important to choose brands that are low in sodium and made with whole fish rather than minced fish. Baking your fish sticks instead of frying them can also help reduce fat and oil intake. Additionally, it’s important to consider incorporating a variety of fish into your diet to ensure that you’re getting a range of nutrients. Oily fish like salmon, mackerel, and sardines are particularly high in healthy omega-3 fats.
