On 05/10/2015 1:04 PM, 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
>
There was a competition in, I think, Punch, to describe a common or
garden dish in restaurantese. The best submission described fish fingers
as something like: "Strips of Arctic cod, lovingly coated in batter and
breadcrumbs etc, etc"
Graham