The Fish Component: Fillet vs. Mince
The fish is the most crucial part of a fish finger, and the type and quality can vary significantly between brands. High-quality fish fingers are made from a solid fillet of whitefish, such as cod, haddock, or pollock. However, more economical or store-brand products often use minced or ground fish that is reformed into the signature rectangular shape. Historically, the first commercial fish fingers were made from cod after market research showed a preference over herring.
Common Whitefish Species Used
- Cod: A classic and popular choice, known for its mild flavor and flaky texture.
- Haddock: Another common option, with a slightly sweeter taste than cod.
- Pollock (Alaska Pollock): Frequently used, especially for economy brands, and provides a mild taste.
- Hoki: Sourced sustainably in some regions, Hoki is another whitefish used in fish finger production.
- Hake: Can also be found in some brands as a whitefish alternative.
The fish blocks, whether fillet or mince, are cut to specific dimensions using automated saws to ensure uniform size and minimize waste. Some manufacturers, like Birds Eye, provide information on the sustainability of their fish sources, often using MSC-certified suppliers.
The Crunchy Coating: Battering and Breading
The crispy outer layer of a fish finger is created through a two-step process: battering and breading. The batter is a liquid mix that helps the breadcrumbs adhere to the fish. The breadcrumbs then provide the crisp texture when cooked. The composition of this coating is what gives different brands their unique texture and flavour.
Typical Coating Ingredients
- Batter: A mix of wheat flour, water, starches (like maize or potato), and salt. Spices such as paprika and turmeric may also be added for color and flavor.
- Breading: This is typically made from wheat flour and salt, often toasted to a golden color. Some recipes incorporate other flavourings or even parmesan cheese. Panko breadcrumbs are sometimes used for an extra-crispy texture.
- Oil: The fish fingers are flash-fried in vegetable oil (such as rapeseed or canola oil) for a short period to set the coating before being frozen.
Additives and Preservatives
While some brands, like certain Birds Eye products, pride themselves on having no artificial colors, flavors, or preservatives, many processed fish fingers contain a variety of additives to improve texture, taste, and shelf life.
Common Additives Include:
- Acidity Regulators: Ingredients like sodium acid pyrophosphate (E450) or sodium tripolyphosphate (E451) are sometimes used to maintain texture and moisture.
- Emulsifiers and Thickeners: These are added to help bind ingredients and improve texture, such as sodium carboxymethyl cellulose.
- Flavorings and Colors: Natural or artificial ingredients like paprika and turmeric extract are used to enhance the color and taste.
Fish Fingers vs. Fish Cakes: A Comparison
| Feature | Fish Fingers | Fish Cakes |
|---|---|---|
| Core Composition | Rectangular pieces of whitefish fillet or mince | A mix of fish (often smaller quantities) and starchy filler, primarily potato |
| Processing | Cut from a frozen block of fish, coated in batter and breadcrumbs | Fish and potato are flaked and mashed, formed into a patty or rissole shape |
| Dominant Ingredient | Typically at least 50% fish content, sometimes more for premium brands | Often contain less fish, with potato making up a significant portion of the bulk |
| Texture | Crispy, crunchy exterior with a firm, flaky fish interior | Softer texture due to the potato and often a different breadcrumb coating |
| Flavour Profile | Mild and straightforward, relying on the fish and seasoned breading | More varied, with the addition of herbs, spices, and a potato base |
| Typical Serving | A lighter meal or snack, often for children | Perceived as a more substantial, adult meal |
Conclusion
Fish fingers are more than just a simple combination of fish and breading; they are a manufactured product with a specific set of ingredients designed for convenience and mass appeal. The quality and composition depend heavily on the brand, with premium varieties using solid fillets and simpler coatings, while more economical options may rely on reformed fish mince and a longer list of additives. Reading the ingredient list is the best way to understand exactly what goes into this frozen favorite. Consumers can find high-quality, sustainable options or choose to make their own to control the content completely.
For a deeper dive into the origin of this product, explore the history on Wikipedia.(https://en.wikipedia.org/wiki/Fish_finger)
