INGREDIENTS: Alaska Pollock fillets, breadcrumb coating, vegetable oil. Wheat flour, water, yellow corn flour, sugar, salt, onion powder, whey, yeast, baking powder (baking soda, sodium aluminum phosphate, cream of tartar), natural flavor. Canola and/or soybean oil.

In 1953, the company was the first to introduce a frozen ready-to-cook fish stick, which won the Parents magazine Seal of Approval. In 1957, Gorton-Pew Fisheries name was changed to Gorton's of Gloucester; in 1965, it became The Gorton Corporation, and it is now known as Gorton's.

BORN AND RAISED IN GLOUCESTER, MA Our tale begins in Gloucester – America's oldest seaport and the birthplace of the US fishing industry. Gorton's was founded here in 1849, and we've been proud to call it our home ever since.

Most of our seafood products are wild-caught species, caught primarily in the Bering Sea, the Barents Sea, the North Pacific Ocean, and the Atlantic Ocean. We also procure farm-raised aquaculture seafood including tilapia and shrimp, from various countries, including Ecuador, China, Indonesia, Vietnam, and India.

Fish fingers (British English) or fish sticks (American English) are a processed food made using a whitefish, such as cod, hake, haddock, shark, or pollock, which has been battered or breaded. They are commonly available in the frozen food section of supermarkets.

Through. Then the breaded frozen Phillips head for the fryer. The fish sticks go through a fryer - for 28 seconds just long enough to cook the outside coating.

Fish sticks are the American cousins of British fish & chips: they may seem to speak the same language of white fish meat enclosed in a fried batter exterior, but American fish sticks tend to be smaller, and sometimes are even made out of a fish paste and then molded into their distinctive rectangular shape.

A Massachusetts company called Gorton's pioneered the fish stick, writes Josephson, in a perfect storm of technology, marketing, and changing consumer attitudes. (Ironically, the company that helped popularize the American classic is now owned by a Japanese conglomerate).

NissuiNissui USA Inc Gorton's of Gloucester/Parent organizations

Frozen fish products are packaged to minimize dehydration and oxidation. Desiccation of poorly packaged frozen fish is a serious problem. Over a period of time, a highly undesirable drying condition (freezer burn) may occur. Fish fats and oils are easily oxidized in the presence of air.

Thomas Slade Gorton, Jr. Thomas Slade Gorton, Jr. began as a fisherman's apprentice aboard schooners fishing on the Grand Banks off Newfoundland, Canada and founded the Company in 1928. His son, Michael Gorton, Sr., who led the company for over 50 years, has embodied Slade Gorton's core values of passion, respect, humility, and grace.

Traditionally, fish sticks have been made with something called a “minced fish blend,” a chopped up mix of several different white fish like cod, pollock, haddock, sole, whiting, and others. This blend contains fish meat and sometimes the skin, blood, and bones of the fish.

Through. Then the breaded frozen Phillips head for the fryer. The fish sticks go through a fryer - for 28 seconds just long enough to cook the outside coating.

Fish fingers (British English) or fish sticks (American English) are a processed food made using a whitefish, such as cod, hake, haddock, shark, or pollock, which has been battered or breaded. They are commonly available in the frozen food section of supermarkets.

Ingredients for Fish Sticks

• White Fish: You'll want to use a mild white fish to make fish sticks, like cod, flounder, tilapia, or grouper.
• Flour, Eggs, Breadcrumbs: The crispy breadcrumb coating is made with just a few simple ingredients: flour, eggs, and Panko breadcrumbs (plus a little seasoning).

Using Gorton's Fish Fillets is an excellent source of protein and can be an easy replacement for beef and chicken.