Inside the Factory

Fish Fingers

Series 3 - Episode 4 Fish Fingers

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Review

Fish fingers: we love ’em. But would we have been so keen if, when Birds Eye launched them here in 1955, they were made from the oilier and bonier herring as originally planned?

Gregg Wallace is more shocked by the blocks of frozen cod used to form the fingers. “They’re like lumps of marble! You could use them for kitchen worktops,” he says. We get a production line of statistics as 80,000 naked cod fish fingers are battered or breaded before getting a 45-second trip through the fryer. Plus Cherry Healey has some astonishing tips about getting the best from the frozen food aisle.

Summary

Gregg Wallace visits a factory in Grimsby that produces nearly 80,000 fish fingers a day. He discover how frozen fish is brought to the factory in compressed blocks that weigh 7,484 kilos, and has to remain frozen through every stage of the manufacturing process. Cherry Healey travels to Iceland to find out how cod are caught and prepared for the factory, and Ruth Goodman discovers the origin of fish fingers.

Cast & Crew

Presenter Gregg Wallace
Presenter Cherry Healey
Contributor Ruth Goodman
Director Sam Bailey
Director Will Aspinall
Executive Producer Alice Harper
Executive Producer Sanjay Singhal
Producer Emma Pound
Producer Sam Bailey
Producer Will Aspinall
Series Director Michael Rees
Series Producer Amanda Lyon
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