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BS: Fish Fingers

banjoman 04 Mar 13 - 10:29 AM
GUEST,999 04 Mar 13 - 11:32 AM
beardedbruce 04 Mar 13 - 11:35 AM
Q (Frank Staplin) 04 Mar 13 - 12:21 PM
Ron Davies 04 Mar 13 - 12:26 PM
Pete Jennings 04 Mar 13 - 12:43 PM
Joe_F 04 Mar 13 - 06:28 PM
TheSnail 04 Mar 13 - 07:18 PM
gnu 04 Mar 13 - 07:23 PM
Steve Shaw 04 Mar 13 - 07:32 PM
GUEST,Frank 05 Mar 13 - 12:29 AM
TheSnail 05 Mar 13 - 04:56 AM
banjoman 05 Mar 13 - 05:08 AM
Mr Happy 05 Mar 13 - 05:46 AM
John MacKenzie 05 Mar 13 - 06:59 AM
John MacKenzie 05 Mar 13 - 07:00 AM
Doug Chadwick 05 Mar 13 - 07:14 AM
MGM·Lion 05 Mar 13 - 08:48 AM
Rapparee 05 Mar 13 - 09:15 AM
Bee-dubya-ell 05 Mar 13 - 11:16 AM
Bill D 05 Mar 13 - 11:21 AM
GUEST,Blandiver 05 Mar 13 - 11:36 AM
Q (Frank Staplin) 05 Mar 13 - 01:11 PM
John MacKenzie 05 Mar 13 - 02:20 PM
gnu 05 Mar 13 - 04:39 PM
gnu 05 Mar 13 - 04:44 PM
John MacKenzie 05 Mar 13 - 04:58 PM
MGM·Lion 05 Mar 13 - 05:02 PM
Steve Shaw 05 Mar 13 - 06:26 PM
gnu 05 Mar 13 - 09:04 PM
Maryrrf 06 Mar 13 - 01:09 AM
Nigel Parsons 06 Mar 13 - 03:56 AM
banjoman 06 Mar 13 - 05:16 AM
Steve Shaw 06 Mar 13 - 05:38 AM
gnu 06 Mar 13 - 06:56 AM
Pete Jennings 06 Mar 13 - 07:27 AM
GUEST,999 06 Mar 13 - 10:58 AM
Pete Jennings 06 Mar 13 - 11:32 AM
John MacKenzie 06 Mar 13 - 11:50 AM
Stanron 06 Mar 13 - 01:53 PM
gnu 06 Mar 13 - 02:20 PM
John MacKenzie 06 Mar 13 - 02:43 PM
Q (Frank Staplin) 06 Mar 13 - 03:03 PM
Ed T 06 Mar 13 - 05:18 PM
GUEST,mg 06 Mar 13 - 05:37 PM
Ed T 06 Mar 13 - 06:04 PM
gnu 06 Mar 13 - 06:14 PM
Steve Shaw 06 Mar 13 - 06:15 PM
Steve Shaw 06 Mar 13 - 06:19 PM
Stanron 07 Mar 13 - 10:12 AM

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Subject: BS: Fish Fingers
From: banjoman
Date: 04 Mar 13 - 10:29 AM

overheard in a local supermarket
"These fish fingers seem very cheap"
"Careful they may contain horsemeat"
"Probably only sea horse and they are edible anyway"


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Subject: RE: BS: Fish Fingers
From: GUEST,999
Date: 04 Mar 13 - 11:32 AM

Fish don't have fingers.


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Subject: RE: BS: Fish Fingers
From: beardedbruce
Date: 04 Mar 13 - 11:35 AM

neither do chickens...


BTW, why don't "Lady's Fingers" have nails on them? ANd how do we know they are from Ladies, and not just common women?


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Subject: RE: BS: Fish Fingers
From: Q (Frank Staplin)
Date: 04 Mar 13 - 12:21 PM

Aren't ladyfingers those tasteless little pastries?


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Subject: RE: BS: Fish Fingers
From: Ron Davies
Date: 04 Mar 13 - 12:26 PM

They're not fish fingers, they're ocean nibbles.   That's what Charlie says, so it must be true.


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Subject: RE: BS: Fish Fingers
From: Pete Jennings
Date: 04 Mar 13 - 12:43 PM

Fish fingers and tomato ketchup. Yum, yum.


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Subject: RE: BS: Fish Fingers
From: Joe_F
Date: 04 Mar 13 - 06:28 PM

Biological engineering has brought us not only fish fingers & chicken fingers, but such marvels as buffalo wings & lamb arm chops.


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Subject: RE: BS: Fish Fingers
From: TheSnail
Date: 04 Mar 13 - 07:18 PM

What about Matzo Balls? As Marilyn Monroe said "Isn't there any other part of the matzo you can eat?"


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Subject: RE: BS: Fish Fingers
From: gnu
Date: 04 Mar 13 - 07:23 PM

What is the difference between buffalo wings and chicken wings?


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Subject: RE: BS: Fish Fingers
From: Steve Shaw
Date: 04 Mar 13 - 07:32 PM

I buy only Young's fish fingers when they're a quid for a box of ten at Morrisons. Ignore all cooking instructions on the pack and proceed as follows: put a good slosh of groundnut oil in a frying pan (you really need one with some kind of lid for this). Get it very hot with the ring on full blast. Put all ten fish fingers (Young's ones are only little) in the pan straight from the freezer. Cover. After one minute, reduce the heat to half-whack. Shuffle the fish fingers round a bit to stop 'em sticking. Cover and leave for another four minutes (during which time cut yourself two nice big slices of bread). Put kettle on for mug of tea. Remove pan from heat and allow to cool slightly (otherwise you get spat on when you take the lid off). Turn the heat back up to full whack. Mash tea bag in mug. Off the heat, turn the fish fingers over, cover and put back on full heat. Find butter and knife. After one minute turn heat down to half-whack again and shuffle to avoid sticking. Leave for three or four minutes (use common sense). Meanwhile, butter your two slices with a worrying large amount of butter (...only butter. If you use use one of those silly substitutes, abandon the whole enterprise right now). Stir tea, remove tea bag and add milk. Scoop fish fingers on to plate (don't be too fussy about leaving the oil behind in the pan: you can, and should, have some on the plate to mop up with your bread crusts). Eat, making butties with some of the fish fingers and devouring those that won't fit. Go into garden and dig for two hours.


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Subject: RE: BS: Fish Fingers
From: GUEST,Frank
Date: 05 Mar 13 - 12:29 AM

"Aren't ladyfingers those tasteless little pastries?"
My mind misread that as "tasteless little pasties"
Tasteless yes, the tassels get in the way and the sequins stick between my teeth,
but the contents are enjoyable.


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Subject: RE: BS: Fish Fingers
From: TheSnail
Date: 05 Mar 13 - 04:56 AM

"Aren't ladyfingers those tasteless little pastries?"
My mind misread that as "tasteless little pasties"


Two nations separated by a common language -

Pasty
Pasties


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Subject: RE: BS: Fish Fingers
From: banjoman
Date: 05 Mar 13 - 05:08 AM

Sorry I started this thread. But I do know a bit about the consumption of horsemeat. My late mother in law was dutch and regularly received a gift of horsemeat from members of her family. It had some name iin dutch which I cant recall. It had to be sliced razor thin but was delicious if a bit more chewy than beef.She akso regularly cooked rabbit which I tried once. Not bad but as I keep rabbits as pets I could not say I enjoyed it.
Love the recipe for youngs fish fingers


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Subject: RE: BS: Fish Fingers
From: Mr Happy
Date: 05 Mar 13 - 05:46 AM

.......cut yourself??


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Subject: RE: BS: Fish Fingers
From: John MacKenzie
Date: 05 Mar 13 - 06:59 AM

I love fish fingers, they're my one processed food weakness. I do mine in a hot oven. They are of course drizzled with olive oil, prior to insertion in said oven. Turn them half way through, and as has been stated, dose liberally with Heinz tomato ketchup,after removal from oven, and arranging on hot plate, then devour with gusto. (Ah gusto)
Americans should not be frightened by the use of the word liberally!


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Subject: RE: BS: Fish Fingers
From: John MacKenzie
Date: 05 Mar 13 - 07:00 AM

Su8dden thought. WTF are cod loins?


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Subject: RE: BS: Fish Fingers
From: Doug Chadwick
Date: 05 Mar 13 - 07:14 AM

Mash tea bag in mug
NO! NO! NO! NO! NO!

Only heathens make tea in a mug. Proper tea is made in a pot.


DC


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Subject: RE: BS: Fish Fingers
From: MGM·Lion
Date: 05 Mar 13 - 08:48 AM

Tea can be made in the mug with a strainer, though, if for only one person.

I am reminded, somewhat driftingly, of a cartoon I enjoyed once, I think in Private Eye, of a pub with a sign saying "Ploughman's Lunch, £2.50", and the barman saying to disgruntled customer, "Well. that's what the ploughman has for lunch ~~ fish fingers & chips."

~M~

Do you have that dish in US? In case not, it is the catering trade name for a popular pub bar-snack consisting of crusty bread with cheese and pickles.


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Subject: RE: BS: Fish Fingers
From: Rapparee
Date: 05 Mar 13 - 09:15 AM

Just fish and chickens giving us the finger....

Cod cheeks are tasty. And of course there are Rocky Mountain oysters, blind fish, pickled pig tails, pickled pig's feet, and pickled eggs. You can also get hog jowls, sowbelly, finger steaks, and oxtails.

Drop around and I can fix you a meal you won't soon forget.


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Subject: RE: BS: Fish Fingers
From: Bee-dubya-ell
Date: 05 Mar 13 - 11:16 AM

What you Brits call "fish fingers", we Yanks call "fish sticks". The term has been an endless source of puerile adolescent humor as each new batch of thirteen year old boys has discovered that "fish sticks" and "fish dicks" sound virtually the same.


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Subject: RE: BS: Fish Fingers
From: Bill D
Date: 05 Mar 13 - 11:21 AM

"Only heathens make tea in a mug. Proper tea is made in a pot."

A pot..sure... but proper tea is not made with a bag. LOOSE tea in a strainer! (I have won bets about being able to taste the paper in a series of 5 cups)
   (oh... and that requires not adding... uuuggg... milk)

No Michael, we don't have that dish as such in the US... at least where I have lived.

"...dose liberally with Heinz tomato ketchup.."

I have that, but I much prefer tangy seafood cocktail sauce.


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Subject: RE: BS: Fish Fingers
From: GUEST,Blandiver
Date: 05 Mar 13 - 11:36 AM

Anyone else remember the glory days of Iceland's Best Ever Fish Fingers? Must be 12 years ago. They were to the fish finger what Warburtons (or Greenhalgh's if you live in these parts) are to the crumpet. Never matched, never bettered, and not battered either as I recall, and certainly not buttered, not in our house anyway. Perfect with garden peas, tomato sauce and that cheap white sliced wheat-based product they laughably call bread.


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Subject: RE: BS: Fish Fingers
From: Q (Frank Staplin)
Date: 05 Mar 13 - 01:11 PM

Fish sticks (or fingers) are the compressed sweepings from the processing plant floor. As such they could all sorts of additives, including crushed horse apple, from the feet of the workers.


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Subject: RE: BS: Fish Fingers
From: John MacKenzie
Date: 05 Mar 13 - 02:20 PM

That's why I use tomato ketchup


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Subject: RE: BS: Fish Fingers
From: gnu
Date: 05 Mar 13 - 04:39 PM

Hahahahahaaa!


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Subject: RE: BS: Fish Fingers
From: gnu
Date: 05 Mar 13 - 04:44 PM

John... about twice a year, I buy a pack of 28 fish stick and a 1kg bag of crinkle cut chips (both on sale, of course) and cook the works on a large baking sheet. The Heinz red love is glopped on the side of the plate and I eat until I can't shove anymore in. Decadent indeed, frivolous even more so, but twice a year doesn't hurt.


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Subject: RE: BS: Fish Fingers
From: John MacKenzie
Date: 05 Mar 13 - 04:58 PM

Sounds good to me.


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Subject: RE: BS: Fish Fingers
From: MGM·Lion
Date: 05 Mar 13 - 05:02 PM

"but twice a year doesn't hurt. "


FLW, Fatty!


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Subject: RE: BS: Fish Fingers
From: Steve Shaw
Date: 05 Mar 13 - 06:26 PM

Now I like proper tea as much as the next man, but what are we talking about here? Assam's finest leaf, carefully brewed for exactly four minutes in the best porcelain pot and consumed, pinkie cocked of course, from a delicate floral teacup made from the finest bone china? To wash down a bloody fish finger buttie?? Give over! Nobbut a teabag of PG Pyramid (or two), mashed in a grimy, stained, kiss-me-quick northern mug, will do! Save yer posh stuff for when the vicar comes round. And Blandiver has it right with his rotten white sliced pap. Easily the best thing for either fish finger or chip butties by a long chalk. And I might add that I am an aficionado of all things Greenhalgh. When I'm up north to see my mum, once every few weeks, I never fail to go to Greenhalgh's shop near Bury market to buy two meat 'n' tater pies, which must be eaten on the hoof with a plastic fork immediately after purchase.


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Subject: RE: BS: Fish Fingers
From: gnu
Date: 05 Mar 13 - 09:04 PM

MGM... I lost 110# over two years and I still treated myself to a PIGOUT once a week while I lost that weight.


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Subject: RE: BS: Fish Fingers
From: Maryrrf
Date: 06 Mar 13 - 01:09 AM

Oh dear, I haven't had (and haven't missed!) fish sticks/fingers in years - but this is yet another one of those Mudcat threads that will have me running to the supermarket....oh the memories of school lunches. Ours often came with a side of mac and cheese.


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Subject: RE: BS: Fish Fingers
From: Nigel Parsons
Date: 06 Mar 13 - 03:56 AM

Banjoman:
But I do know a bit about the consumption of horsemeat. My late mother in law was dutch and regularly received a gift of horsemeat from members of her family. It had some name iin dutch which I cant recall
It should be paard vlees or something similar. (from attending numerous Scout camps in the netherlands)


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Subject: RE: BS: Fish Fingers
From: banjoman
Date: 06 Mar 13 - 05:16 AM

Thanks Nigel - That sounds like the name I forgot. Delicious no matter what it was called


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Subject: RE: BS: Fish Fingers
From: Steve Shaw
Date: 06 Mar 13 - 05:38 AM

My late mother in law was dutch and regularly received a gift of horsemeat from members of her family

Ah, never look a horse gift in the mouth, eh? :-)


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Subject: RE: BS: Fish Fingers
From: gnu
Date: 06 Mar 13 - 06:56 AM

Hehehehee!


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Subject: RE: BS: Fish Fingers
From: Pete Jennings
Date: 06 Mar 13 - 07:27 AM

Hey, gnu, ditch the fish fingers one time and try chips with gravy. Yum!

Pete (from way up North)


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Subject: RE: BS: Fish Fingers
From: GUEST,999
Date: 06 Mar 13 - 10:58 AM

Poutine: designed by the good people at HAC.


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Subject: RE: BS: Fish Fingers
From: Pete Jennings
Date: 06 Mar 13 - 11:32 AM

Easy on the cheese!


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Subject: RE: BS: Fish Fingers
From: John MacKenzie
Date: 06 Mar 13 - 11:50 AM

Ooh, I only had Poutine once, and I loved it. Talk about a heart attack on a plate!


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Subject: RE: BS: Fish Fingers
From: Stanron
Date: 06 Mar 13 - 01:53 PM

I'm rather partial to chips, peas (mushy) and curried sauce and you've just reminded me that I've not had any this year!

That's tomorrows dinner sorted.


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Subject: RE: BS: Fish Fingers
From: gnu
Date: 06 Mar 13 - 02:20 PM

Tomorrow's celebration feast for two will consist of one pound of MY sautéed Bay of Fundy scallops (a secret recipe*) and two fried clam platters from DeLuxe French Fries. These will be served at noon as Deluxe French Fries hang heavily on the gut and eating such a feast for an evening repast is simply no-go. Oh, Deluxe wouldn't if one ate a reasonable portion but these are chips from Deluxe so they MUST be consumed in copious quantities.

Canola oil... HOT pan... and a glop of butter just before the scallops go in. Fry until golden, turn over and repeat. Beats ANY other way. No shit! Try it and you'll see. I even do this for chowders, adding the scallops to the chowder JUST before serving. The butter (I use that "healthy" marg) gets brown and sticks to the scallops and... I may have some tonight too!


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Subject: RE: BS: Fish Fingers
From: John MacKenzie
Date: 06 Mar 13 - 02:43 PM

I wrap scallops in bacon, drizzle with olive oil and lemon juice, then bake till ready.


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Subject: RE: BS: Fish Fingers
From: Q (Frank Staplin)
Date: 06 Mar 13 - 03:03 PM

Try olive oil in place of Canola. But yes, hot and quick (IMO) is best for scallops.


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Subject: RE: BS: Fish Fingers
From: Ed T
Date: 06 Mar 13 - 05:18 PM

""Fish sticks (or fingers) are the compressed sweepings from the processing plant floor. As such they could all sorts of additives, including crushed horse apple, from the feet of the workers.""

That is total Bull shit, Q.

I have been in many east coast Canada fish plants and can attest to good processes first hand, and have never seen what you describe.
I would expect most western countries follow similar good food processing practices. In fact, I have more confidence in good practices fish processing than for other food processing, such as large meat plants.(However, I cannot certify what happens in some countries, such as China).

There are International and federal standards (by country) for fish handling and processing in registered fish plants that would produce fish sticks. Processed fish products and processess must meet many closely monitored quality and hygenic standards and work conditions.

If the type of fish is not specified, the source can be from a number of species, likely low value ones (high value fish, like haddock, normally has the name on the package and you pay more for 'em).

Most (if not all) fish sticks come from compressed blocks of these frozen fish fillets that are mechanically cut out to shape, batter added and partially cooked in an assembly line (if pre-cooked) packaged and refrozen. It is all done quickly on clean assembly lines, with little human contact). Some fish is mechanically minced and pressed into similar blocks for processing, especially if the fish is small in size.

Any additives (if any is used) must be approved, and must be noted on the package.

Fresh and Frozen Fish Products


What you may be confused with is small local fish plants that sell uncooked "chowder mix" locally. While likely not floor sweepings, it is often made up of the lower quality parts that are cut off or left over (and bagged) from product processing. Many small local fish plants are not nationally inspected, and quality is not assured, and it may vary from plant to plant


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Subject: RE: BS: Fish Fingers
From: GUEST,mg
Date: 06 Mar 13 - 05:37 PM

I am pleasantly surprised by the fish bites now offered at McDonald's in US at least. Good for Lent.


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Subject: RE: BS: Fish Fingers
From: Ed T
Date: 06 Mar 13 - 06:04 PM

I believe the source of McDonalds fish bites is pollock from the Barents Sea.

I suspect the fish for many fish stick type products now come from   huge catches of pollock from the Berring sea (Russia and USA)amd huge cod stocks from the Berents sea (Norway and Russia)-though cos prices tend to be be higher than pollock. High Liner Foods, based out of Lunemburg Nova Scotia processes huge quanties of these products (I believe they are the biggest such source in North America, if not the world. They have processing plants all over the place, including some processing in China.

While I am normally suspicious about Chinese produced food products, where the Brand company has high quality standards, I suspect there are few, if any quality issues, as the company would monitor quality closely on site.


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Subject: RE: BS: Fish Fingers
From: gnu
Date: 06 Mar 13 - 06:14 PM

G! BACON! BLASPHEMEY!


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Subject: RE: BS: Fish Fingers
From: Steve Shaw
Date: 06 Mar 13 - 06:15 PM

though cos prices tend to be be higher than pollock.

Blimey, bloody expensive lettuces then! :-(


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Subject: RE: BS: Fish Fingers
From: Steve Shaw
Date: 06 Mar 13 - 06:19 PM

I love that Snorg t-shirt that says "Either you like bacon or you're wrong". D-)


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Subject: RE: BS: Fish Fingers
From: Stanron
Date: 07 Mar 13 - 10:12 AM

I have just finished my first chips, peas and curry sauce of the year. Very nice, but nearly a disaster. I actually asked for chips peas and gravy and it was only the owner pointing out that it was usually curry that saved the day. Such a nice guy. I ought to go there more often.


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