The Gorton's fish sticks were by far the crunchiest The first ones we tried were from Gorton's. They took the shortest time to cook, probably because they were the smallest, but we both thought they had the perfect crunch. They had a breadcrumb-y texture, but you could still taste the fish, in a good way.

INGREDIENTS: Alaska Pollock fillets, breadcrumb coating, vegetable oil. Wheat flour, water, yellow corn flour, sugar, salt, onion powder, whey, yeast, baking powder (baking soda, sodium aluminum phosphate, cream of tartar), natural flavor. Canola and/or soybean oil.

BORN AND RAISED IN GLOUCESTER, MA Our tale begins in Gloucester – America's oldest seaport and the birthplace of the US fishing industry. Gorton's was founded here in 1849, and we've been proud to call it our home ever since.

Most of our seafood products are wild-caught species, caught primarily in the Bering Sea, the Barents Sea, the North Pacific Ocean, and the Atlantic Ocean. We also procure farm-raised aquaculture seafood including tilapia and shrimp, from various countries, including Ecuador, China, Indonesia, Vietnam, and India.

Are fish fingers healthy? Fish fingers are coated and usually fried, so aren't the healthiest way to eat fish. They tend to have amber traffic lights for salt and fat, which means we should eat them in moderation.

If you don't want to go to the trouble of making fish sticks, try one of these nutritionally sound brands: Dr. Praeger's, Ian's, Natural Sea, or Henry & Lisa's. The other factor to consider with store-bought fish sticks is that they tend to contain cod or pollock.

Fish fingers (British English) or fish sticks (American English) are a processed food made using a whitefish, such as cod, hake, haddock, shark, or pollock, which has been battered or breaded. They are commonly available in the frozen food section of supermarkets.

Although fish sticks can be a great way to introduce kids (and other picky eaters) to seafood, they're basically breaded, fried, bland-tasting finger food. Yes, the omega-3 fatty acids are a terrific addition to the meal, but the 17 grams of fat per serving (3.5 ounces) isn't.

In 1953, the company was the first to introduce a frozen ready-to-cook fish stick, which won the Parents magazine Seal of Approval. In 1957, Gorton-Pew Fisheries name was changed to Gorton's of Gloucester; in 1965, it became The Gorton Corporation, and it is now known as Gorton's.

Slade Gorton & Company, founded in 1868, was the first to package salt-dried fish in barrels. Both establishments sailed the Atlantic with company-owned schooners, pulling in cod and mackerel and salt-curing them on board. Gorton also dealt in pickled fish. Gorton's became a registered trademark in 1875.

They're a wonderful source of protein and healthy fats for kiddos and bonus, they're fun for them to eat! We loved watching Sidney practice his grips and learn how to eat these yummy fish sticks.

Pollock, the fish in most fish sticks, is nutritious and low in mercury. But are fish sticks okay for babies? Fresh or frozen pollock may be introduced as soon as your baby is ready to start solids, which is generally around 6 months of age.