A lot of foods have become more popular over the years. Fish sticks became more common when war and lack of other proteins made them less appealing as dinner options. In the 1940s and 1950s, Americans had to fight for food during and after the war. As a result, people and food producers looked for anything to replace beef, chicken, and pork on roast night. During that era, fish was a generally disliked commodity due to its tendency to rot in transport. Every year, people only ate about seven pounds of it, which is about the same as buying six bags of frozen fish sticks today.
After much trial and error, the first fish sticks hit grocery stores in 1953. Finally, seafood producers got the breaded finger-sized bites just right. Historian Paul Josephson affectionately called them “the oceans hot dogs” decades later. In the years after World War II, they were a quick dinner that only took a few minutes to cook, like hot dogs. With a little (okay, a lot of) help from ads, frozen fish sticks became popular. In the early fish stick wars, Gortons brand went on top.
Today, people eat about 55 million pounds of fish sticks each year. However, many of the troubles that plagued early fish sticks are still troubling this popular cafeteria staple. There are a few more problems today that the original creators probably didn’t mean for there to be, which makes some people think twice before eating a plate of these breaded fish pieces.
Fish sticks hold a special place in many people’s hearts. Those tasty, crunchy morsels of breaded fish are a favorite childhood food for generations of kids. But what are fish sticks really made of? Rumors have swirled for years that fish sticks contain hidden ingredients like pork. This in-depth investigation gets to the bottom of the fish stick formula.
Alaska Pollock: The Main Catch in Fish Sticks
The primary fish used in the vast majority of fish sticks today is Alaska pollock. This mild white fish is similar to cod and is hugely abundant in the northern Pacific Ocean. Its white flesh has a delicate mild flavor that takes well to breading and frying.
Around 3 billion pounds of Alaska pollock are caught each year, and a significant portion goes into surimi production (imitation crab) and fish sticks. Its high volume and sustainability make it an ideal choice for fish processing.
Tracing the History of the Alaska Pollock Fish Stick
The origin of the Alaska pollock fish stick dates back to the 1950s when Washington state-based Gorton’s Seafood introduced the world’s first frozen fish stick product made from pollock. It quickly became popular for its convenience and kid-friendly flavor
Once fast-freezing technology spread through the fishing industry in the 1960s, Alaska pollock became widely adopted as the go-to fish for fish stick manufacturing. Its ubiquity in today’s frozen fish stick market can be traced back to those early innovators.
What About Other Types of Fish Sticks?
While Alaska pollock dominates among frozen fish stick brands, some companies offer more diversity. Van de Kamp’s fish sticks introduce kids to tilapia and haddock. Gorton’s also sells cod fish sticks along with its flagship pollock. And eco-conscious brands like Good Catch use plant-based proteins to produce vegan fishless sticks.
So if you’re looking to venture beyond pollock, there are alternative fish and even plant-based options on grocers’ freezer aisles. But pollock remains the champion of fish stick seafood.
No Pork in These Fish Sticks!
Here’s the bottom line when it comes to the “pork in fish sticks” rumor: There is absolutely no pork whatsoever in the ingredient list of any major commercial fish stick product.
Fish sticks, as their name implies, contain just two main components – fish (usually pollock) and breading. The breading is typically made from simple ingredients like flour, eggs, breadcrumbs, and perhaps some seasoning.
Rest assured that pork, beef, chicken, or any other non-fish meat is not secretly stuffed inside those crunchy morsels. The only fishy thing about fish sticks is the fish!
Healthier Fish Stick Options Do Exist
Like many battered and fried foods, traditional fish sticks can be high in carbohydrates, calories, and sodium. But healthier options are emerging:
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Seek out brands made with whole fillets instead of minced/ground fish.
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Choose products with shorter ingredient lists and lower sodium counts.
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Opt for whole grain breading when possible for added fiber.
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Bake or air fry instead of frying to reduce oil, fat, and calories.
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Pair fish sticks with fresh veggie sides for added nutrition.
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Watch portion sizes, as with any high calorie food.
While not the pinnacle of healthy eating, fish sticks in sensible amounts can fit into a balanced diet, especially when making smart choices to minimize negatives.
The Takeaway: Pollock Power in Fish Sticks
So why does a simple product like fish sticks cause so much consumer confusion? The lack of transparency into how ultra-processed foods are manufactured certainly contributes. But a deep dive into production methods and ingredients makes the facts clear: fish sticks owe their existence to the prolific pollock!
This mild white fish makes up the bulk of most popular frozen fish stick products thanks to its lean protein, flaky texture, and relative abundance. While options made from other fish or plant-based proteins are growing, pollock remains the undisputed king of this crispy childhood favorite.
The next time you bake up a batch of fish sticks, you can set aside any concerns about finding mystery pork inside. Alaska pollock supplies plenty of fishy flavor in every crunchy, golden bite!
Farm-raised fish may not be as nutritious
In the wild, fish spend their days swimming around, hunting for food. It is because of this that wild fish eat a lot of healthy foods that keep them strong and help their bodies store omega-3 fatty acids. Some fish that are raised in farms eat food that is similar to rabbit food, which doesn’t give them the nutrients they need to make omega-3s. So, people who eat fish sticks don’t get the omega-3s their bodies need to do important things like making hormones that help blood clot or helping with inflammation. As well as being good for your heart, this essential fatty acid may also help with skin problems like eczema and lupus.
All of this means if youre eating fish sticks because youve heard that fish supplies a good amount of healthy omega-3 oils, your efforts may be in vain, despite your good intentions. You cant always tell a fish sticks nutritional quality just by looking. An article in the journal Foods offers consumers some guidelines for buying fish to ensure that it meets nutritional and safety standards, including the suggestion to buy from reputable vendors and companies. You can also read reviews, but its best to walk away from fish sticks brands if their origins and therefore, their nutritional contents, are dubious. Or you can seek out fish that have been caught in the wild, and make your own fish sticks from scratch.
Fried foods can cause heart health issues
Many people think of comfort food as a plate of fish sticks, fries, and lots of tartar sauce. This is the kind of food that our moms used to make for us on rainy days for lunch. Aside from taking a trip down memory lane, one of the things that makes it fun is that fat in foods makes the smell stronger—read more delicious here But a darker side to this comfort food equation exists.
Greasy fried foods like fish sticks and french fries increase the likelihood of conditions like cardiovascular disease. A study in the journal Circulation: Heart Failure found that women who ate up to three servings of fried fish per week had a nearly fivefold higher risk of heart failure. Another study found that people who ate fried fish at least twice a week had a 663 percent greater chance of having a stroke or heart attack.
On a related note, the trans fats in fried fish sticks contribute to weight gain and obesity, two factors that can increase heart attack risk. Its fair to say that trans fats are tricky. There is some evidence to suggest that you may gain weight from eating trans fats even if your calorie intake remains the same. In other words, if youve ever joked about gaining weight just from smelling fish sticks, the actual effect, and the resulting poor health, is closer to reality than you could have imagined.
Why You Should Think Twice Before Eating Fish Sticks
FAQ
Are fish sticks mainly pork?
What fish are fish sticks made of?
Are fish sticks unhealthy to eat?
What are school fish sticks made of?
What are fish sticks made of?
Made from pieces of fish that are breaded and deep fried, these sticks are quick and easy to prepare and are a great source of protein. Fish sticks are usually made from white fish such as cod, haddock, or pollock and are often served as a main dish or as a side dish with french fries, tartar sauce, or coleslaw.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
What kind of fish is used in fish sticks?
The most common type of fish used in fish sticks is pollock. Pollock is a white fish readily available with a mild flavor, making it a popular choice for fish sticks. Other types of fish that are sometimes used include cod, haddock, and other white fish species. The choice of fish depends on the manufacturer and the market being targeted.
Are fish sticks safe to eat?
To minimize your mercury exposure, it’s recommended to choose fish sticks made from lower-mercury fish, such as pollock, and to limit your consumption of high-mercury fish, especially if you are pregnant, breastfeeding, or have young children.