1.
Fishsticks (South Park)
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Fishsticks is the fifth episode of the thirteenth season of the American animated television series South Park. The 186th overall episode of the series, it was originally broadcast on Comedy Central in the United States on April 8,2009, the episode was written and directed by series co-creator Trey Parker, and was rated TV-MA L in the United States. The way Cartman tries to steal credit for the joke was inspired by real people Parker, Parker provided the voice of West in the episode and during the song Gay Fish, a parody of Wests song Heartless. The episode also spoofed comedian Carlos Mencia, who praised the episode after it was broadcast, according to Nielsen Media Research, Fishsticks was seen by more than 3.1 million households in its original broadcast, making it the most-watched Comedy Central production of the week. Fishsticks was released on DVD and Blu-ray along with the rest of the season on March 16,2010. Jimmy works on writing jokes for his comedy routine while Cartman sits on his couch, the joke, which plays on the similarity of the phrases fishsticks and fish dicks when spoken, becomes a hit throughout South Park. When Cartman begins taking credit for the joke, Kyle tells Jimmy he should stand up to Cartman. When Jimmy tells Cartman he feels he wrote most of the joke, Cartman fears Jimmy will try to take full credit and asks Kyle for advice on how to deal with Jimmy. Kyle instead says he believes Jimmy wrote the joke. This is supplemented by Cartmans flashbacks to the creation of the joke, meanwhile, the joke becomes a national sensation. Comedian Carlos Mencia goes on Conan OBriens show claiming credit for the joke, the joke is played on rapper Kanye West, who does not understand it. West grows angry when others say he does not get it, and will not allow anyone to explain it to him, because he claims to be a genius and the voice of a generation. Cartman and Jimmy go on The Ellen DeGeneres Show and claim they invented the joke, Jimmy confronts Cartman, asking how he can live with himself for taking credit for a joke he did not write. They are interrupted by Kanye, who threatens to kill them, Kanye has an epiphany about his own massive ego and believes he finally understands the joke. However, he thinks it means he is, in fact. However, in a scene, West drowns and his body is picked up. Fishsticks was written and directed by series co-creator Trey Parker and this led to them picturing a scene with West on a news program, angrily denying reports that he is a fish, shouting No, I am not a salmon. During a four-hour ride in a car, Stone and Parker discussed the joke further, the duo said they found it hilarious and told variations of the joke back and forth to each other for the rest of the ride
2.
Crab stick
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Sugiyo Co. Ltd. of Japan first produced and patented imitation crab meat in 1973, as Kanikama. In 1974, Osaki Suisan Co. Ltd. of Japan first produced and patented imitation crab sticks, in 1976, The Berelson Company of San Francisco, California, US, working with Sugiyo, introduced them internationally. Kanikama is still their common name in Japan, but internationally they are marketed under names including Krab Sticks, Ocean Sticks, Sea Legs, legal restrictions now prevent them from being marketed as Crab Sticks in many places, as they usually do not have crab meat. Alaska pollock from the North Pacific is commonly the main ingredient, often mixed with such as wheat. Crab flavoring is added and a layer of red coloring is applied to the outside. Retrieved April 18,2014, from http, //www. madehow. com/Volume-3/Imitation-Crab-Meat. html#b Seafood Health Facts, retrieved April 29,2014 from https, //web. archive. org/web/20140509054612/http, //seafoodhealthfacts. org, 80/seafoodqa/23. php
3.
Whitefish (fisheries term)
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Whitefish or white fish is a fisheries term referring to several species of demersal fish with fins, particularly cod, Caspian kutum, whiting, and haddock, but also hake, pollock, or others. Whitefish is also the name of species of Atlantic freshwater fish. White fish live on or near the seafloor, and can be contrasted with the oily or pelagic fish live in the water column away from the seafloor. Unlike oily fish, white fish contain oils only in their liver, rather than in their gut, white fish have dry and white flesh. White fish can be divided into benthopelagic fish and benthic fish, white fish is sometimes eaten straight but is often used reconstituted for fishsticks, gefilte fish, lutefisk, surimi, etc. For centuries it was preserved by drying as stockfish and clipfish and it is commonly used as the fish in the classic British dish of fish and chips
4.
Batter (cooking)
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Batter is a liquid mixture of one or more flours made with ground grains or soaked grains that are ground. Batters are used to various foods. The word batter comes from the old French word battre which means to beat, many batters are made by combining dry flours with liquids such as water, milk or eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter in some recipes. The liquid mixture churned and frozen in order to ice cream is also referred to as batter. The viscosity of batter may range from heavy to thin. Heat is applied to the batter, usually by frying, baking or steaming, in order to cook the ingredients, batters may be sweet or savoury, often with either sugar or salt being added. Many other flavourings such as herbs, spices, fruits or vegetables may be added to the mixture, beer is a popular ingredient in batters used to coat foods before frying. One reason is that a batter can be made from merely flour, beer. The purpose of using beer is so the bubbles in the beer will add body, depending on the type and quality of the beer, beer may also add colour or some flavour to the batter. The practice of beer battering is popular in Australia, New Zealand, some foods that are commonly beer battered and fried are fish, chips, and onion rings. Batters are used in many cuisines under many names, tempura in Japan, pakora in India, spoon bread in the USA, and many other examples are all types of batters. All batters work by forming a shell around the food, preventing scorching and retaining flavor. The ideal batter for fried foods is to be enough to adhere to the food. This ideal batter has been described poetically as being like a newlywed brides negligee, batters thicken with every second that passes after mixing because of the development of gluten. Strategies to reduce this effect include the use of ice water when mixing, alcohol, media related to Batter at Wikimedia Commons
5.
Bread crumbs
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The Japanese variety of bread crumbs is called panko. Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a processor, using a steel blade to make coarse crumbs. A grater or similar tool will also do, the breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The crumb of bread crumb is also a term refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust. Panko is a variety of bread crumb used in Japanese cuisine as a crunchy coating for fried foods. Panko is made from bread baked by electrical current, which yields a bread without a crust and it has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating. Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Thailand, China, and Vietnam. The Japanese first learned to make bread from the Europeans, and panko is derived from pan from the Portuguese and -ko, breading is a dry grain-derived food coating for a piece of food made from bread crumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a coating to a food. Breading is well suited for frying as it lends itself to creating a coating around the food. Breading mixtures can be made of breadcrumb, flour, cornmeal, if the item to be breaded is too dry for the coating to stick, the item may first be moistened with buttermilk, raw egg, egg wash or other liquid. Breading contrasts with batter, which is a liquid coating for food that produces a smoother and finer texture
6.
Food processing
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Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce food products that can be easily prepared and served by the consumer. Salt-preservation was especially common for foods that constituted warrior and sailors diets until the introduction of canning methods and these tried and tested processing techniques remained essentially the same until the advent of the industrial revolution. Examples of ready-meals also date back to before the preindustrial revolution, both during ancient times and today in modern society these are considered processed foods. Modern food processing technology developed in the 19th and 20th centuries was developed in a part to serve military needs. Although initially expensive and somewhat hazardous due to the used in cans. Pasteurization, discovered by Louis Pasteur in 1864, improved the quality of preserved foods and introduced the wine, beer, in the late 20th century, products such as dried instant soups, reconstituted fruits and juices, and self cooking meals such as MRE food ration were developed. In western Europe and North America, the half of the 20th century witnessed a rise in the pursuit of convenience. Food processing companies marketed their products especially towards middle-class working wives, frozen foods found their success in sales of juice concentrates and TV dinners. Processors utilised the perceived value of time to appeal to the population. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, modern supermarkets would not exist without modern food processing techniques, and long voyages would not be possible. Processed foods are less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. When they were first introduced, some processed foods helped to alleviate food shortages, processing can also reduce the incidence of food borne disease. Fresh materials, such as produce and raw meats, are more likely to harbour pathogenic micro-organisms capable of causing serious illnesses. The extremely varied modern diet is only possible on a wide scale because of food processing. Transportation of more exotic foods, as well as the elimination of much hard labour gives the modern eater easy access to a variety of food unimaginable to their ancestors. The act of processing can often improve the taste of food significantly, mass production of food is much cheaper overall than individual production of meals from raw ingredients. Therefore, a profit potential exists for the manufacturers and suppliers of processed food products
7.
Cod
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Cod is the common name for the genus Gadus of demersal fishes, belonging to the family Gadidae. Cod is also used as part of the name for a number of other fish species. Gadus morhua was named by Linnaeus in 1758, Cod is popular as a food with a mild flavour and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock, at various times in the past, taxonomists included many species in the genus Gadus. Most of these are now classified in other genera, or have been recognized as simply forms of one of three species. All these species have a number of names, most of them ending with the word cod, whereas other species. However, many other, unrelated species also have names ending with cod. The usage often changes with different localities and at different times, three species in the Gadus genus are currently called cod, Cod forms part of the common name of many other fish no longer classified in the genus Gadus. The tadpole cod family has now placed in Gadidae. Gadiformes include, Some fish have common names derived from cod, such as codling, Some fish commonly known as cod are unrelated to Gadus. Part of this confusion is market-driven. Severely shrunken Atlantic cod stocks have led to the marketing of cod replacements using culinary names of the form x cod, the common names for the following species have become well established, note that all inhabit the Southern Hemisphere. Most are better known as groupers, and belong to the family Serranidae, Some fish that do not have cod in their names are sometimes sold as cod. Haddock and whiting belong to the family, the Gadidae. Haddock Melanogrammus aeglefinus Whiting Merlangius merlangus Cods of the genus Gadus have three rounded dorsal and two anal fins, the pelvic fins are small, with the first ray extended, and are set under the gill cover, in front of the pectoral fins. The upper jaw extends over the jaw, which has a well-developed chin barbel. The eyes are medium-sized, approximately the same as the length of the chin barbel, Cod have a distinct white lateral line running from the gill slit above the pectoral fin, to the base of the caudal or tail fin
8.
Hake
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The term hake /ˈheɪk/ refers to fish in either of, Family Merlucciidae of northern and southern oceans Family Phycidae of the northern oceans Hake is in the same taxonomic order as cod and haddock. It is a medium to large fish averaging from 1 to 8 pounds in weight, the fish can grow up to 1 metre in length with a lifespan as long as 14 years. Hake may be found in the Atlantic Ocean and Pacific Ocean in waters from 200–350 metres deep, the fish stay in deep sea water during the day and come to shallower depths during the night. An undiscerning predator, hake feed on their prey found near or on the bottom of the sea, male and female hake are very similar in appearance. After spawning, the eggs float on the surface of the sea where the larvae develop. After a certain period of time, the baby hake then migrate to the bottom of the sea, the highest demand for hake has been in Europe. Hake has been divided into three principal levels—fresh, frozen, and frozen fillet. Fresh hake is mainly supplied by European production and imports, frozen hake and frozen hake fillet are effectively supplied by imports and European processing companies. Spain has the highest consumption of hake in Europe, with a consumption of 6 kg/person. This works out to around half all hake eaten in Europe, though Spanish consumption of hake and other fish declined in the last decade, hake still accounts for about one third of total fish consumption there. Other countries that eat a lot of hake include France, Italy, in Spain, fresh hake are mostly purchased by restaurants through retailers. Nonetheless, processed products are distributed by hake wholesalers. Fishmongers, public markets and hypermarkets sell hake in various forms, frozen fillet, fillet skin-on, fillet skin-off, in France, fish are generally purchased in supermarkets. Due to insufficient European hake, French wholesalers purchase fresh hake from external countries such as Argentina and Namibia, fresh hake is mostly exported to Spain. In Italy, hotels, restaurants, supermarkets, and institutional purchasers purchase much seafood, however, retailers and wholesalers purchase most frozen hake fillets to sell in markets. Hake is sold as frozen, fillets or steaks, fresh, smoked, when buying hake fillet or other hake product, consumers should look for hake with white flesh that is free of signs of browning, dryness, or grayness, and a seawater fresh smell. The main catching method of deep-water hake is primarily trawling, and shallow-water hake is mostly caught by inshore trawl, Hake are mostly found in the Southwest Atlantic, Southeast Pacific, Southeast Atlantic, Southwest Pacific, and Mediterranean and Black Sea. Over-exploitation Due to over-fishing, Argentine hake catches have declined drastically, about 80% of adult hake has apparently disappeared from Argentine waters
Cookbook: Fish finger 
Media: Fish finger
