How do you feel about fish sticks?

[Tim Cole]

Not one of my faves.....I often wonder what parts of fish, and what kind of fish they use. Ground carp?

[baba]

I need ketchup or bbq sauce to get them down.

[MatticusMania]

no, fishsticks are made from cod

but i dont like them

[gold_member_321]

As long as its not processed and white fish I don't MIND them but I would definitely prefer a fillet over a stick.

[bassrique]

Some fish sticks are just sliced and breaded fillets. Heavenly.

[GeneralElectric]

I like'm with ketchup and kraft mac-n-cheese

[NJL]

soggy in the wave, crispy in the oven

[steve21]

yeah mac n cheeze is bomb

[Thor]

You guys should have come to the source.

The most popular raw materials among seafood processors are
minced Alaska Pollock blocks.

Note the Alaska Pollock biomass is the largest of the
world's groundfish species.

When Alaska Pollock fillets are processed for market, the fish is
headed, gutted, skinned, deboned and frozen. All of the byproducts
from the fish are used in one way or another.

The byproduct of deboning is a 'V-cut' piece which contains
the lateral section of the fish's ribcage. Removing this V shaped
section from the neck lateral line back a few inches
leaves a fillet that is boneless for market.

The accumulated vcuts are then run through a mincing machine
that is a meat/bone separator. This is done by feeding the cuts
through a rotating drum with 2 mm holes in it, allowing the meat
to pass through and the bones remain behind.

The mince is then packed into block frames with industry
standard dimensions of 19"x10"x2.5" with a waxed board liner
with a standard weight of 16.5 lbs. The blocks are then frozen,
packed 3 or 4 to a master carton and shipped to
the stick processor.

After quality inspection, the blocks are sawn into slabs and
sliced into sticks. They then run on a breading line through
a batter wash and a bread crumb application machine, on into
a fryer to set the batter. And industrial fryer typically has a
4 foot wide belt, and is about 30 feet long. The product usually
has a dwell time of 30 seconds or so to set the coating and
pre-brown it.

Up it goes through a triple pass blast freezer for about 20
minutes onto a packaging line and is packed out for supermarket
sales.

Minced cod is only used if it is offered at the same price as
minced pollock. The attitude of the processors is that it is
minced protein.

I can't argue with that. A fish stick typically weighs .75 oz,
of which one half is coating. My take is that if you were
breading 3/8 of an ounce of something, it might as well
be cardboard, I don't think anyone would notice the
difference.

Buy whole fillets and bake them yourself. 20 mins at 425 for
thawed and 30 mins from frozen. I like to crush some Ritz
crackers on top and a pat of butter or two. True goodness
there.

My preference is haddock.

[NJL]

i'll never eat fish sticks again.

[VroomVroom]

If you're a fish, and you want to be a fish stick....you have to have good posture.

--Mitch Hedberg (RIP)

[bassrique]

You leave way too many bones unturned Thor.

[Tim Cole]

Originally Posted by Thor

You guys should have come to the source.

The most popular raw materials among seafood processors are
minced Alaska Pollock blocks.

Note the Alaska Pollock biomass is the largest of the
world's groundfish species.

When Alaska Pollock fillets are processed for market, the fish is
headed, gutted, skinned, deboned and frozen. All of the byproducts
from the fish are used in one way or another.

The byproduct of deboning is a 'V-cut' piece which contains
the lateral section of the fish's ribcage. Removing this V shaped
section from the neck lateral line back a few inches
leaves a fillet that is boneless for market.

The accumulated vcuts are then run through a mincing machine
that is a meat/bone separator. This is done by feeding the cuts
through a rotating drum with 2 mm holes in it, allowing the meat
to pass through and the bones remain behind.

The mince is then packed into block frames with industry
standard dimensions of 19"x10"x2.5" with a waxed board liner
with a standard weight of 16.5 lbs. The blocks are then frozen,
packed 3 or 4 to a master carton and shipped to
the stick processor.

After quality inspection, the blocks are sawn into slabs and
sliced into sticks. They then run on a breading line through
a batter wash and a bread crumb application machine, on into
a fryer to set the batter. And industrial fryer typically has a
4 foot wide belt, and is about 30 feet long. The product usually
has a dwell time of 30 seconds or so to set the coating and
pre-brown it.

Up it goes through a triple pass blast freezer for about 20
minutes onto a packaging line and is packed out for supermarket
sales.

Minced cod is only used if it is offered at the same price as
minced pollock. The attitude of the processors is that it is
minced protein.

I can't argue with that. A fish stick typically weighs .75 oz,
of which one half is coating. My take is that if you were
breading 3/8 of an ounce of something, it might as well
be cardboard, I don't think anyone would notice the
difference.

Buy whole fillets and bake them yourself. 20 mins at 425 for
thawed and 30 mins from frozen. I like to crush some Ritz
crackers on top and a pat of butter or two. True goodness
there.

My preference is haddock.

Wow

/thread

[username n/a]

I haven't had them in a very long time.