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.

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.

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.

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.

Historically, multiple types of white fish have been used for fish sticks, but today, the primary fish-stick fish is Alaska pollock (Theragra chalcogramma). They are also the go-to fish for many fast-food fish sandwiches, and the mild-tasting fish is regularly used in imitation crab.

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.

INGREDIENTS: Minced Pollock, breadcrumb coating, vegetable oil. Wheat flour, water, sugar, salt, whey, yeast. Canola and/or soybean oil.

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.

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.

High quality, sustainably WILD-CAUGHT Alaska Pollock. Flash-frozen at the peak of freshness to lock in full flavor & nutrition. 100% WHOLE FILLET FISH with: no fillers, no preservatives, no artificial colors or flavors, no hydrogenated oils, and no antibiotics. Good source of Protein.

INGREDIENTS: Haddock fillets, breadcrumb coating, vegetable oil. Haddock, water, sodium tripolyphosphate (to retain fish moisture). Wheat flour, water, yellow corn flour, sugar, salt, palm oil, onion powder, whey, baking powder (baking soda, sodium aluminum phosphate), yeast, natural flavor. Canola and/or soybean oil.

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. CONTAINS: POLLOCK, WHEAT, MILK.

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).

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.

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

Fishsticks or fish fingers are a type of food probably invented in the United Kingdom. They are made of a whitefish like cod that is battered and breaded. They are often eaten with tartar sauce, cocktail sauce, or ketchup.