The fish finger could soon be the latest victim of a shock doc investigation into the food and drink industry.
The fish industry is bracing itself for the worst after it emerged that TV production company Blakeway, which makes probing hour-long documentaries for C4's Dispatches, has begun researching its operations and processes.
Seafish has been fielding questions about the content of 'value' fish fingers and the process of creating 'laminated blocks' from which the fingers are cut.
Researchers have also been asking how long fish can be stored and still be labelled fresh, about the preservatives and chemicals used in the manufacture of fish products, and about the 'glazing' process, during which fillets are coated with ice to prevent 'freezer burn'.
Industry sources claimed fish fingers would be an obvious choice for programme makers looking to find the fish equivalent of a Turkey Twizzler because fish fingers tended to include leftover scraps of flesh rather than whole fillets.
Seafish said it had called for a meeting with the production company to appeal for any programme to be fair and balanced.
"There have been a number of enquiries from a television production company, which will probably focus on fish fingers and some of the manufacturing processes, but we think that the industry is well positioned and well covered," said Dr Jon Harman, development director at Seafish.
"They have been looking at value fish fingers and fish mince and the like, but the industry has a good code of practice. We are hopeful we have answered all of their questions and they will decide there's no programme to make."
There were clear rules for the contents of 'fish block' and its labelling was clear, he added.
The industry had nothing to hide, agreed one manufacturer. "There are no chemicals in fish fingers," he said. "Most of the myths about the fishing industry are created by pressure groups with their own agendas. Production standards in this country tend to be very high indeed."
Another manufacturer said that while UK retailers insisted on "impeccable standards" from suppliers, there was a danger that some viewers would be upset by practices involved in making fish mince.
A spokeswoman for Blakeway which last year produced 'Dispatches: Do you know what's in your breakfast?' presented by tabloid journalist Jane Moore said they could not discuss any future productions.
The fish industry is bracing itself for the worst after it emerged that TV production company Blakeway, which makes probing hour-long documentaries for C4's Dispatches, has begun researching its operations and processes.
Seafish has been fielding questions about the content of 'value' fish fingers and the process of creating 'laminated blocks' from which the fingers are cut.
Researchers have also been asking how long fish can be stored and still be labelled fresh, about the preservatives and chemicals used in the manufacture of fish products, and about the 'glazing' process, during which fillets are coated with ice to prevent 'freezer burn'.
Industry sources claimed fish fingers would be an obvious choice for programme makers looking to find the fish equivalent of a Turkey Twizzler because fish fingers tended to include leftover scraps of flesh rather than whole fillets.
Seafish said it had called for a meeting with the production company to appeal for any programme to be fair and balanced.
"There have been a number of enquiries from a television production company, which will probably focus on fish fingers and some of the manufacturing processes, but we think that the industry is well positioned and well covered," said Dr Jon Harman, development director at Seafish.
"They have been looking at value fish fingers and fish mince and the like, but the industry has a good code of practice. We are hopeful we have answered all of their questions and they will decide there's no programme to make."
There were clear rules for the contents of 'fish block' and its labelling was clear, he added.
The industry had nothing to hide, agreed one manufacturer. "There are no chemicals in fish fingers," he said. "Most of the myths about the fishing industry are created by pressure groups with their own agendas. Production standards in this country tend to be very high indeed."
Another manufacturer said that while UK retailers insisted on "impeccable standards" from suppliers, there was a danger that some viewers would be upset by practices involved in making fish mince.
A spokeswoman for Blakeway which last year produced 'Dispatches: Do you know what's in your breakfast?' presented by tabloid journalist Jane Moore said they could not discuss any future productions.
Documentaries that have left their mark on the food industry
Jamie Oliver The TV chef has rocked the food industry with a series of emotive documentaries: Jamie's School Dinners, Jamie's Fowl Dinners and Jamie Saves our Bacon. End of the Line Daily Telegraph environmental journalist Charles Clover turned crusader to author a major documentary on the devastating impact of overfishing. Supersize me Morgan Spurlock forced fast food giant McDonald's to change its range by heroically gorging himself on burgers to highlight their unhealthiness. Hugh Fearnley- Whittingstall The River Cottage chef fronted a series of documentaries about the chicken industry, dramatically boosting sales of free-range.
Jamie Oliver The TV chef has rocked the food industry with a series of emotive documentaries: Jamie's School Dinners, Jamie's Fowl Dinners and Jamie Saves our Bacon. End of the Line Daily Telegraph environmental journalist Charles Clover turned crusader to author a major documentary on the devastating impact of overfishing. Supersize me Morgan Spurlock forced fast food giant McDonald's to change its range by heroically gorging himself on burgers to highlight their unhealthiness. Hugh Fearnley- Whittingstall The River Cottage chef fronted a series of documentaries about the chicken industry, dramatically boosting sales of free-range.
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