On Monday, October 5, 2015 at 9:04:30 AM UTC-10, wrote:
> A good read from one Felicity Cloake:
>
> "But whether they are served with hot sauce or ketchup, fish fingers are still fish in its least-threatening form, which may explain why they haven't caught on to the same extent in countries less squeamish about seafood, such as Spain or France. They were introduced to the UK market in 1955 with the sales pitch: "No bones, no waste, no smell, no fuss." They were an immediate hit, selling 600 tonnes in the first year. These days, the figure is closer to 28,000 tonnes, and Birds Eye, which brought them to this country from the United States, claims that three-quarters of us get their first taste of fish from a fish finger."
>
> http://www.theguardian.com/lifeandst...e-of-childhood

It's the same way in the states. It's a brilliant way to get people to eat fish and a lot of kids grew up eating the stuff during the 60s and 70s.

I don't like messing around with those stinky, slimy, fishes either. OTOH, I suspect that we'll be eating more fish because it's cheaper. Last night I had salt-grilled saba broiled in a toaster oven. It was just a buck per piece. Hoo boy!