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The Unlikely Success of Fish Sticks

hakaimagazine.com

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Re: The Unlikely Success of Fish Sticks

#41

Post by whoisburbansky »

Enginerrrd wrote: post #36
tashoecraft wrote: post #25

Earlier quoted context omitted.

If Seaspiracy is to be believed, there's no such this as sustainable fishing at scale. In order to catch this much fish, you're going to kill tons of other animals, discard tons of nets and other fishing equipment, saying it's "sustainable" is probably a lie in most every sense.

>If Seaspiracy is to be believed, there's no such this as sustainable fishing at scale This statement is silly. There is A scale at which fishing is sustainable. The issue is that we are likely well over that.

This is like saying your amazing lock-free architecture is scalable, as long as you define scalable to mean "at most one thread."

Re: The Unlikely Success of Fish Sticks

#42

Post by GloriousKoji »

mohaine wrote: post #37
twic wrote: post #31

Earlier quoted context omitted.

Tomato ketchup is also pretty good - even if broadsheet journalists might dismiss it as "a bit childish": https://www.theguardian.com/lifeandstyle/2015/dec/15/how-to-...

A 50/50 Mix of Tomato ketchup and Sriracha is IMO better than straight ketchup

New York semi-recently discovered korean ingredients so Gochujang and ketchup is the new hotness for the western world.

Re: The Unlikely Success of Fish Sticks

#43

Post by leoc »

twic wrote: post #31
RcouF1uZ4gsC wrote: post #9

I think the secret sauce for fish sticks’ success is tartar sauce. By themselves fish sticks are meh, but when dipped in tarter sauce, the taste is sublime. The shape and consistency of fish sticks make it easier to dip in tartar sauce.

Tomato ketchup is also pretty good - even if broadsheet journalists might dismiss it as "a bit childish": https://www.theguardian.com/lifeandstyle/2015/dec/15/how-to-...

The extra bite from HP sauce makes it preferable to normal tomato ketchup here: the real sophisticate’s choice. ;)

Re: The Unlikely Success of Fish Sticks

#44

Post by capableweb »

tsatx wrote: post #33

How the sausage is made: https://patentimages.storage.googleapis.com/47/5b/d9/21b5da4... Bon appetit!

I'm unsure of why you shared this? Normal people are unlikely to have a plate freezer at home, which this seems to require in order to make these at home. And I'm not sure how many people keep minced fish meat around at home anyways.

Re: The Unlikely Success of Fish Sticks

#45

Post by Steltek »

mr_cyborg wrote: post #34
ryanianian wrote: post #22

Earlier quoted context omitted.

Fish fingers sounds funny to me as an American, but actually it's more consistent. Chicken fingers in the US are the same product but with chicken instead of fish.

As an aside, I grew up with “chicken fingers” everywhere, on restaurant menus, etc. but now I can’t think of the last time I didn’t see them called “chicken tenders” outside of one regional fast food chain where I am now. I live in a different region now so I wonder if that’s a regional thing or just an overall trend

Northeast? I see "chicken tenders" on a lot of menus. I can see the difference being that "chicken fingers" having a childish connotation. And it goes without saying, "boneless buffalo wings" is a complete fabrication of reality.

Re: The Unlikely Success of Fish Sticks

#46

Post by ZiiS »

m_mueller wrote: post #32
ojhughes wrote: post #7

Another thing British and Americans have a different name for. We call them fish fingers. If you ask for fish sticks in the UK you will probably get the pinkish crab sticks that don’t have breadcrumbs

> pinkish crab stick interesting, these are Japanese Surimi, no?

Yes

Re: The Unlikely Success of Fish Sticks

#47

Post by mbg721 »

leoc wrote: post #43
twic wrote: post #31

Earlier quoted context omitted.

Tomato ketchup is also pretty good - even if broadsheet journalists might dismiss it as "a bit childish": https://www.theguardian.com/lifeandstyle/2015/dec/15/how-to-...

The extra bite from HP sauce makes it preferable to normal tomato ketchup here: the real sophisticate’s choice. ;)

I was always a fan of cocktail sauce (ketchup with horseradish).

Re: The Unlikely Success of Fish Sticks

#48

Post by Turing_Machine »

flakiness wrote: post #2

As a someone who came from a fish-eating nation (Japan), it's great to know that fish sticks are sustainable. The collective memory there was that Japan was condemned as fish abuser. People felt unfair but also were ashamed at the same time. (Over-fishing was/is at least partly true after all.) However, I don't have any memory around fish sticks associated from my childhood in Japan. Fried (frozen) fish fillets are p…

I suspect the stuff that went into "fish sausages" is used to make surimi nowadays.

Re: The Unlikely Success of Fish Sticks

#49

Post by sweettea »

mr_cyborg wrote: post #34
ryanianian wrote: post #22

Earlier quoted context omitted.

Fish fingers sounds funny to me as an American, but actually it's more consistent. Chicken fingers in the US are the same product but with chicken instead of fish.

As an aside, I grew up with “chicken fingers” everywhere, on restaurant menus, etc. but now I can’t think of the last time I didn’t see them called “chicken tenders” outside of one regional fast food chain where I am now. I live in a different region now so I wonder if that’s a regional thing or just an overall trend

Indeed, I had never heard of a chicken tender until I started reading r/WSB; they've always been chicken fingers or buffalo wings.

Re: The Unlikely Success of Fish Sticks

#50

Post by twic »

leoc wrote: post #43
twic wrote: post #31

Earlier quoted context omitted.

Tomato ketchup is also pretty good - even if broadsheet journalists might dismiss it as "a bit childish": https://www.theguardian.com/lifeandstyle/2015/dec/15/how-to-...

The extra bite from HP sauce makes it preferable to normal tomato ketchup here: the real sophisticate’s choice. ;)

There is a fine line between genius and madness, and i regret to report that you crossed it a long time ago.
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