White bread, ketchup, and cheese - what makes the perfect fish finger sandwich
Four in ten Brits say a fish finger sandwich would be their sarnie of choice (42%) – but it has to be made on white bread, with "real" butter, and topped with ketchup, a study has found.
The optimum number of fish fingers to fill a sandwich is four – and almost half (43%) prefer their sandwich to be cut sideways, so each side contains whole fish fingers.
When it comes to toppings, lettuce is a must for a fifth of fish finger fans (21%), while 15% like cheese in between their slices of bread, and 12% opt for tomato.
And the survey of 2,000 adults also revealed that, for three-quarters (76%) it is important that the breaded fish inside their sandwiches is made using sustainably sourced cod.
The research was commissioned by Birds Eye, in partnership with The Marine Stewardship Council (MSC), and Iceland Foods, which sells MSC certified products, such as Birds Eye fish fingers.
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A spokesman for the supermarket chain said: "We know our fish fingers are not only great value, but they taste good, too – making them a quick and easy meal that is guaranteed to be a crowd pleaser for families.
"With one third of the world's fish stocks overfished, it is more important than ever for shoppers to choose seafood from sustainable sources."
And three-quarters of fish finger fans say it is important the fish in their sandwiches is sustainably sourced cod (Iceland)Exactly nine in ten said the fish finger sandwich is a quick, easy, and affordable meal that tastes good.
But when it comes to serving it up, ideas seem to differ, as three in ten like to cut their sarnie lengthways, so all fish fingers are in half – while 9% go as far as cutting everything into triangles.
The research also found that just over two-thirds (68%) said they care about making mealtimes more sustainable – although 62% claim they only have a vague idea of what sustainable fishing is.
Encouragingly, 80% correctly believe the process of sustainable fishing ensures fish are left in the ocean, impact on habitats and ecosystems is minimalised, and fisheries are effectively managed.
However, one in 16 mistakenly think sustainable fishing happens once a year, so there is enough fish left in the ocean for everyone else.
When asked to describe the meaning of the blue MSC label, 42% were "unsure" – but 44% rightly said it is the symbol of sustainability for wild-caught fish and seafood.
More than half (55%) said they care about the impact their food choices have on the planet, but find it confusing – while 39% of those who took part in the OnePoll.com study admit they simply can’t afford to make the necessary changes to their meals.
A spokesman for MSC said: "The creators of the fish finger, Birds Eye, helped to co-found the MSC to help protect seafood supplies.
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"And Iceland, who won MSC UK Newcomer of the Year in 2020, has made great progress in increasing the availability of sustainable seafood to its customers – and now offers the highest percentage range of MSC-certified wild seafood among all UK retailers."
Meanwhile, a spokesman for Birds Eye added: "We are very proud to be working closely with the MSC. Fish is good for our health, and so for the good of our oceans the Birds Eye fish range is 100% MSC certified, to make sure future generations can enjoy fish, too."
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