Unraveling the Mystery: Are Fish Sticks Mostly Made of Pork?

Fish sticks hold a special place in many people’s hearts. Those tasty, crunchy morsels bring back fond childhood memories for generations who grew up enjoying them in school cafeterias or for quick family dinners. But what exactly are fish sticks made of? A lingering myth suggests that fish sticks contain mostly pork rather than fish. Let’s dive into the facts and fiction to uncover the truth about this beloved food.

The Origin and History of Fish Sticks

To understand what fish sticks are made of, it helps to first look at how they came to be. Fish sticks were invented in the early 1900s as a way to make use of surplus fish. They were initially made by grinding up fish scraps, combining them with filler, and shaping the mixture into sticks.

The growing commercial fish stick industry settled on using pollock, a lean white fish, for most products. Alaska pollock was affordable, mild in flavor, and abundant, making it an ideal choice.

By the 1950s-60s, fish sticks had become a popular grocery item, especially with parents looking for quick kid-friendly meals. Brands like Gorton’s rose to prominence during this era.

The Myth of Pork in Fish Sticks

How did the myth that fish sticks contain pork get started? There are a few possible origins

• Early fish stick recipes sometimes included pork or bacon fat for flavor This may have sparked questions about filler ingredients.

• The use of minced or ground fish led some to believe that other meats were being mixed in.

• Unscrupulous manufacturers may have substituted cheaper pork for pricier fish in some cases, without proper labeling.

However, while these factors may have spawned the myth, modern fish sticks no longer containsignificant amounts of pork.

Examining the Primary Ingredients

So what are the main ingredients in fish sticks today?

• Alaska pollock – Also called walleye pollock, this is the primary fish used in most fish sticks today. It accounts for approximately 80-90% of the fish content.

• Breading – A coating of flour and breadcrumbs accounts for about 30% of a typical fish stick’s weight.

• Potato starch – Added for binding and crispness, around 3-5% by weight.

• Water – Keeps the sticks moist, around 10-15% of content.

• Vegetable oil – Used for frying, around 8-12%.

As you can see, the main ingredient is Alaska pollock fish, not pork. Manufacturers may mix in small amounts of other white fish like cod or haddock, but pollock predominates. While early fish stick production may have included filler and pork, modern versions are mostly fish.

Why Alaska Pollock Reigns Supreme

Alaska pollock has many properties that make it ideal for fish stick production:

• Mild flavor – Alaska pollock has a delicate, mild taste. This allows other ingredients like breading to shine.

• Lean and firm – Low levels of fat allow pollock to cook up tender and flaky. The firm texture makes for cohesive fish sticks.

• Affordable – Pollock is farmed sustainably in Alaska, keeping costs down compared to wild cod or haddock.

• Abundant – Alaska pollock is one of the most plentiful fish species in the world, with stable high yields.

No other fish combines these attributes quite as well as Alaska pollock, cementing its place as the fish stick industry standard. While more expensive fish like cod or haddock may be mixed in small amounts, pollock will likely remain the undisputed fish stick champion.

Health and Sustainability Considerations

While fish sticks satisfy nostalgic cravings, they aren’t the healthiest option:

• Breading drives up carbohydrates – The wheat or cornmeal breading makes up about 30% of a fish stick’s weight.

• Fried in vegetable oil – Fish sticks are usually fried, adding about 100 calories of fat per serving. Baked versions are lower in fat.

• High sodium content – Additives like salt and preservatives boost the sodium levels substantially. Check labels and choose low-sodium versions when possible.

On the plus side, pollock is rated a “Best Choice” for sustainability by the Monterey Bay Aquarium Seafood Watch. Pollock fisheries are well-managed and environmental impacts are minimized.

The Takeaway: Mostly Fish, Minimal Pork

While fish sticks may have contained significant pork many decades ago, today pork makes up only a negligible fraction, if any, of most fish stick products. Advances in food labeling regulations also make it far less likely manufacturers could get away with sneaking filler ingredients like pork into fish sticks without disclosing it.

Next time you enjoy a perfectly crisp golden fish stick, you can rest assured that it’s almost entirely made from mild, delicious Alaska pollock. The pork is one myth that can finally be laid to rest.