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Fish fingers, known as fish sticks in American and Canadian English and by translations of that name in most other languages, are a processed food made using a whitefish, such as cod, haddock or pollock, which has been battered or breaded. They are commonly available in the frozen food section of supermarkets. They can be baked in the oven, grilled, shallow fried, or deep-fried. ==History== The term "fish fingers" is first referenced in a recipe given in a British popular magazine in 1900.〔(【引用サイトリンク】url=http://www.foodsofengland.co.uk/fishfingers.htm )〕 The commercialization of fish fingers may be traced to 1953 when the American company Gorton-Pew Fisheries, now known as Gorton's, had been the first company to introduce a frozen ready-to-cook fish finger, named ''Gorton’s Fish Sticks'', which won the ''Parents'' Magazine Seal of Approval.〔''Pacific Fisherman'' 54 (1956) (p. 55 ).〕 There was an abundance of herring in the United Kingdom after World War II. Clarence Birdseye test marketed herring fish fingers, a product he had discovered in the US,〔Cyril Dixon, "The facts of fish fingers", ''The Independent'', 21 August 1994 ((online at Highbeam; subscription required ))〕〔David Hillman and David Gibbs, (''Century Makers: One hundred clever things we take for granted which have changed our lives over the last one hundred years'' ), London: Weidenfeld, 1998 / New York: Welcome Rain, 1999, ISBN 9781566490009.〕 under the name "herring savouries". These were tested in Southampton and South Wales against "cod sticks", a comparably bland product used as a control. Shoppers, however, confounded expectations by showing an overwhelming preference for the cod.〔("Teatime staple marks half century " ), BBC news, 26 September 2005.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Fish finger」の詳細全文を読む スポンサード リンク
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