Fish finger

Fish finger is a processed food made from fish meat coated in breadcrumbs or batter, usually deep-fried or baked. The most common type of fish used in fish fingers is white fish, such as cod, haddock, or pollock, although other types of fish can also be used. Fish fingers are a popular convenience food in many countries, particularly in the United Kingdom, where they are a staple part of many children's diets.

History

The fish finger was first developed in the United States in the early 20th century, but it was not until the 1950s that it became popular in the United Kingdom. The British company Birds Eye is often credited with popularising the fish finger in the UK, after it launched its own version of the product in 1955.

Production

Fish fingers are typically made from a fillet of fish which is cut into the shape of a finger, coated in breadcrumbs or batter, and then deep-fried or baked. The fish used in fish fingers is usually white fish, such as cod, haddock, or pollock, although other types of fish can also be used. Some fish fingers are made from minced fish, while others are made from whole fillets.

Nutrition

Fish fingers are a good source of protein and omega-3 fatty acids, which are beneficial for heart health. However, they can also be high in fat and salt, particularly if they are deep-fried. Some brands of fish fingers are lower in fat and salt than others, so it is worth checking the nutritional information on the packaging.

In popular culture

Fish fingers have a strong association with British culture and are often seen as a symbol of British childhood. They have been featured in numerous television shows and films, and have even been the subject of a song by the British band Blur.

See also

• Fish and chips
• Fish stick
• Processed food

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 

  Fish fingers on parchment paper

• 

  Classic fish finger broken in half

• 

  Fried fish finger