1. What makes fish so healthy?
Eat fish once or twice a week! That’s the recommendation of the 'Deutsche Gesellschaft für Ernährung' (German Nutrition Agency).
There are many good reasons for eating fish frequently:
- easily digestible fish fat with its vital fat acids and the high level of omega-3- and omega-6-fat acids (especially in fatty fish species such as Eel, Herring, Mackerel)
- high level of protein with its high biological value
- easily digestible fish protein
- high level of vitamins and minerals and trace elements such as selenium and iodine
- low level of sodium (for special dietary food)
2. Will there be enough fish in the future?
The Marine Stewardship Council (MSC), founded by Unilever and WWF in 1997, works on worldwide certifications of fisheries. Nomad Foods Europe gets involved with this initiative whose goal it is to help achieve and maintain sustainable sourcing of fish. You can find more information on the website of the Marine Stewardship Council. Also the FAO rated the vast number of fish stocks not as overfished: www.fao.org
3. Is the origin of the fish in the finished product traceable?
Yes, based on the printed code we can trace the origin of the fish raw material in any finished product from the consumer via the supermarkets back to the vessels at sea.
You find a coding on your Iglo products which can be entered under www.iglo.de to get exact information regarding catching areas.
4. How are fishfingers made?
In the sea
In the beginning there is the fish, for example Alaska Pollack which comes from the North Pacific
The net is lowered into the sea as soon as the echo-sounder of the factory trawler has indicated shoals of fish. The catch is heaved on board over the stern ramp, sorted according to size and species and processed immediately.
In the processing deck on the vessels there are machines which skin and bone the fish immediately. After that the fillets are deepfrozen in blocks weighing about 7.5kg.
The deepfrozen fish fillet blocks are transported by sea directly to Frozen Fish International.
Automatic saws cut the blocks into 378 pieces thus giving them their final form.
The fish pieces are conveyed in parallel rows, first through batter and then breadcrumbs.
The fingers are prefried in hot vegetable oil for 20 seconds. The core remains frozen throughout this process.
Next they go through a freezing tunnel. When they come out they are completely deepfrozen.
The fishfingers are packed automatically in folding boxes or cartons before being transported to the coldstore on pallets.
The fishfingers are now transported by reefer trucks or containers to our customers and the supermarkets.
Eat and enjoy
Each fishfinger weighs exactly 30g. On average, each German eats 11 of these per year. For more than 60 years our fishfingers have been Germany’s most popular deepfrozen fish product...