Fishstick
Fishstick
Fishstick (pronounced: /ˈfɪʃˌstɪk/), also known as fish finger in some regions, is a processed food made from fish meat coated in breadcrumbs or batter, and then deep-fried or baked.
Etymology
The term "fishstick" is primarily used in the United States and Canada. It is derived from the words "fish", referring to the primary ingredient, and "stick", referring to the shape of the product. The term "fish finger" is used in the United Kingdom, Australia, Ireland, New Zealand, South Africa, and other Commonwealth countries. The origin of "fish finger" is attributed to the British company Birds Eye, who introduced the product under this name in the UK in 1955.
Ingredients
Fishsticks are typically made from white fish species such as cod, haddock, or pollock, which are filleted, cut into the shape of sticks, coated in batter or breadcrumbs, and then cooked. Some variations may use other types of fish or seafood.
Preparation and Serving
Fishsticks can be baked or deep-fried and are often served with tartar sauce, ketchup, or mayonnaise. They are a popular dish in both home cooking and fast food restaurants, particularly in the UK where they are a staple of the traditional fish and chips meal.
Health Considerations
While fish is a good source of lean protein and omega-3 fatty acids, fishsticks are often high in sodium and fat due to the batter or breadcrumb coating and the cooking method. Therefore, they should be consumed in moderation as part of a balanced diet.
Related Terms
External links
- Medical encyclopedia article on Fishstick
- Wikipedia's article - Fishstick
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