I know what you're thinking but fish fingers are not just for kids! They're the finest Alaskan Pollack covered with golden breadcrumbs and a hint of lemon- delicious eh? Well, these weren't quite delicious as I'll explain below.


~Packaging~

A brightly coloured box with a rather festive sea picture - blue sky, waves in the sea, a sandy beach and good 'ol Captain Birdseye waving around a huge fish finger on a fork- WITH a slice of lemon. Just to make it perfectly clear that these aren't your bog standard fish fingers!

~Nutritional Value~

(Per fish finger)

Calories 170
Sugar 0.6g
Fat 7.1g
Saturates 1.0g
Salt 0.7g


~Ingredients~

Alaska Pollock Fillet (64%)
Lemon Batter; (10%) Wheat flour, starch, water, lemon extract(1.2%)
Breadcrumb; Wheat flour, Paprika, salt, yeast, Turmeric


~Contents~

10 measly fish fingers in the box meant that I had eaten half (5 for those of you who cant cant!) in one sitting so for me this number is a bit pants! One fish finger is the length of a person's finger roughly and nowhere near filling for a growing guy like me!

These are a really bright orange colour like my goldfish used to be (until they popped their clogs and I had to give them a nice buriel in the garden. Why didn't I flush them down the loo? Well I was only 12 and didn't know better. Later that day I saw a cat prowling around the garden and didn't think anything of it- what a fool, I know better know that the fish cemetery in the back garden was actually a Sushi place for the neighbor's cats.

~How to cook~

You can either cook these under the grill. Here are step by step instructions for Cooking Fish Fingers for Dummies. Pre- heat the grill to medium, cook for 15 minutes turning occasionally til golden. Or turn on the oven, stick em in there and make sure you have pre- heated the oven to 230c/Gas Mark 8. Cook them for 13-15 minutes.


I NEVER put them in the oven- I always use the grill and it means quickness (because the oven take so long to heat up!) and uses less energy.


~The Results~

Orangeness- gone, they were by the end f the cooking time, brown and smaller and sort of shrivelly! Some gooey stuff which was sticky but tasted nice was oozing out of the ends of them and they were very soft. So soft that I ended up breaking one by handling it too roughly. I started to remove the others carefully then, one by one, blowing my hands like a fool after each fish finger removal from the baking tray, but then became impatient and I ended up squashing quite a few. Nevermind, they all end up in the stomach the same way! As they are so soft you can see how texture wise they're good for kids.


~My Opinion~

These little bite sized portions meant I had to have two at a time to get a real taste hit. They were not lemony at all. Not sure why but they tasted like normal fish fingers to me. Nice and squidgy texture in the mouth, breadcrumb coating was delicious and the fish inside was obviously made from 100% fillet of fish as they say because I could see the lines in the fish and it flaked the way fillet does too.

The problem was that they tasted like normal fish fingers to me. Delicious no doubt and Birds eye are very good quality (with a price tag to match!) but the hint of lemon was obviously too subtle for me, as im a man I often miss subtle hints so im told!

Anyway they tasted like good quality fish fingers with a very tasty breadcrumb topping. Went great with my chips and beans and I enjoyed them a lot- but I might as well have bought normal ones, good job they were on offer at the time!

Stick to the normal fingers!