Ep 4. Fish Fingers

Inside the Factory season 3 episode 4, Fish Fingers, dives into the process of manufacturing one of Britain’s favorite mealtime staples. Hosts Gregg Wallace and Cherry Healey start by heading out to the coast to get a better understanding of where the fish used to make the fish fingers comes from. They join a fishing boat and head out into the English Channel to catch cod, a critical ingredient in the making of these popular frozen food products.

Back on land, the duo meet up with factory workers who show them how the fish is prepared and breaded before going through a blast freezer. The freezer, which is an impressive 80 meters long and the length of a football pitch, is where the fish fingers are made. The production line used to make the fish fingers is quite mesmerizing and awe-inspiring. Gregg and Cherry see firsthand how 650 kg of fish can be processed in just 8 minutes, and how the fish is cut into familiar shapes.

However, one of the most interesting parts of the episode is learning about the history behind the fish fingers. The first commercially produced fish finger was actually made in the 1950s, and since then, it has become an essential part of the British diet. The popularity of the product has led to some interesting variations in the manufacturing process. For example, factories make different sizes of fish fingers to cater to different tastes and age groups, making them more convenient and attractive for parents and children.

The episode also examines the science behind frozen food, and in particular, how to make sure that frozen food tastes as fresh as the day it was made. The key is to freeze the food as quickly as possible, a process that prevents ice crystals from forming, which can damage the texture of the product. Once frozen, the products are packaged and sent out to supermarkets to be sold to customers.

Another fascinating part of the episode is how the production of fish fingers has led to minimal food waste. The show reveals how all the by-products of the manufacturing process, such as skin and bones, are used to make fish oil and fishmeal. These products are then used as feed for other animals, like cows and poultry, and in other industries, like the manufacture of pet food.

Overall, Inside the Factory season 3 episode 4, Fish Fingers, is an insightful and eye-opening look at how one of the UK’s favorite meals is produced. From the science behind frozen food to the history and cultural significance of the product, the episode provides a thoroughly engaging and fascinating look at this long-standing family favorite.