The popularity of fish fingers in Britain has continued for more than sixty years since their introduction to the market on 26 September 1955, priced at 1s 8d.
Invented in the Birds Eye factory in Great Yarmouth, Clarence Birdseye (Captain) was a US-born scientist who pioneered frozen food in the 1930s with his quick freeze method. In the first year, 600 tonnes of fish fingers were consumed, growing to 1.5 million daily today.
Fish fingers are surprisingly sustainable, according to the Marine Conservation Society. Some 85% of the fish in 48 supermarkets’ own-brand and branded fingers came from sustainable sources.
There’s mp denying we love them, from kids to the ‘on trend’ bars, and we see them on menus across the country. Ten years ago, we would have been reluctant to have them on the menu, but now we have fully embraced that ‘old school’ label to promote our dishes.
It’s one thing that reminds us of our childhood. Getting home from school and having fish fingers, crinkle-cut chips and baked beans for dinner still makes me smile now.
So, what can we do to keep fish fingers interesting, reinvent them, and bring our little frozen blocks to the next level? A few ideas below:
Featuring a premium blend of minced cod from the North Atlantic, our Fairway Assured MSC Fish Fingers come with a delightful wheat flour crumb seasoned with paprika and salt for added zest. This versatile product is perfect for caterers, as it can be prepared in the oven or deep-fried.
They are certified by the Marine Stewardship Council (MSC), the industry’s prestigious ecolabel for global sustainable fishing practices.