Fish sticks are mostly made from Alaskan Pollock Fish.
Although some brands of fish sticks may use other types of fish but the majority of frozen fish sticks are made using Alaskan Pollock Fish.
Fish fingers (British English) or fish sticks (American English) are a processed food made using a whitefish, such as cod, hake, haddock or pollock, which has been battered or breaded.
They are commonly available in the frozen food section of supermarkets.
Nearly all fish sticks are made from Alaska pollock, a white, meaty fish that's similar to cod and is both plentiful and sustainable.
It's the same fish used to make imitation crab.
While imitation crab is made from seafood, it generally contains no crab other than a tiny amount of crab extract that is sometimes added for flavoring.
Pollock, which has a mild color and odor, is commonly used to make surimi.
This fish is also used to make fish sticks and other breaded fish products.
Although fish sticks can be a great way to introduce kids (and other picky eaters) to seafood, they're basically breaded, fried, bland-tasting finger food. Yes, the omega-3 fatty acids are a terrific addition to the meal, but the 17 grams of fat per serving (3.5 ounces) isn't.
The other factor to consider with store-bought fish sticks is that they tend to contain cod or pollock.
Both are excellent sources of protein, but they have fewer healthy omega-3 fats than oily fish like salmon, mackerel, and sardines.
Still, you're doing the right thing by finding a way to get your family to eat fish.
Fish sticks debuted on October 2, 1953, when General Foods released them under the Birds Eye label.
The breaded curiosities were part of a lineup of newly introduced rectangular foods, which included chicken sticks, ham sticks, veal sticks, eggplant sticks, and dried lima bean sticks.
Only the fish stick survived.