Fishstick

From ArticleWorld

A fishstick is made from processed fish, such as cod, that has been battered and/or breaded. They are usually sold frozen, and are widely available in the supermarkets of most western countries. A favorite with the kids, they are also often found on children’s menus, in family oreitned restaurants.

History

Fishsticks first came about as a result of Clarence Birdseye's invention of the first quick freezer. To ensure rapid freezing, the food needed to be in slim rectangular slabs. A suitable candidate for this method of freezing was fishsticks, slices cut from large fish and dipped in bread crumbs before frying.

Varieties

Different varieties are made using different types of fish and/or different seasonings. Haddock or sole are commonly used. Breading flavors include, among others, garlic, lemon, and peppercorn. Fishsticks may also come in different shapes and sizes, appealing to children.

Processing

On a production line, headless fish are processed through a machine that removes a fillet from each side of the spine. The fish then passes over a wheel and a blade that separates the skin from the flesh. This method of filleting leaves a few small bones in the fillet, so the flesh containing the bones is cut out. Fillets are formed into blocks, frozen, and stored at very low temperatures. Before they can be cut, they have to be warmed again. Each block is cut into approximately 500 ‘’blanks’’. A conveyor sends the fish through batter and breadcrumbs This doubles the thickness of the fishstick. Each is then passed through a hot vegetable oil bath for about one minute, to seal the coating and allow the fishstick to later be grilled or fried. Finally, the fishstick is frozen again. After packaging, it is ready for distribution.