ABSTRACT
Seafoods that have historically been subjected to further processing by being coated with batter and breading include finfish (e.g., cod, haddock, pollock, perch, catfish); crustacea (e.g., shrimp, crab cakes, crawfish); mollusks (e.g., clams - both whole and stripped - oysters, scallops, squid); as well as an assortment of specialty items (such as fish cakes, surimi, and stuffed portions). Perhaps the most ubiquitous product is the fish stick ("fish finger" in Europe) which has been credited as being developed by Clarence Birdseye in New England in the 1940s. Since that time, significant advances have taken b lace in the refinement of
l. Portion Weight 2. Species 3. Plate Coverage 4. Seafood Content 5. Cost 6. Organoleptic
356 Ronald 1. Sasiela
Figure 1. Example of a seafood Child Nutrition Label for 1 -ounce fish sticks.
