Calories in Birds Eye Simply Fish Extra Large Fish Fillets In Batter
Birds Eye Simply Fish 4 Cod Fillets In Breadcrumbs 480G - Groceries - Tesco Groceries
Frozen food was nothing new to the age – it simply had a bad reputation. The raw material was generally third rate to begin with and the freezing process was not fast enough to guarantee that the thawed product was palatable. Birdseye was able to work out this and a number of problems. For a commercial venture, he concentrated first on fish stuff and threw his entire life savings into the General Seafood Corporation in Gloucester in 1925.
Sounds simple enough, but as with house renovation and better mousetraps, one problem leads to another. Frozen fish had air-pockets in which bacteria could find a home. Answer – press the air bubbles out. Then there was the challenge of packaging in such a way as to insulate the frozen product while cold and waterproofing as it thawed (thank Birdseye for pushing DuPont into making cellophane). And don’t forget the labeling, you’ll need ink that doesn’t run.
Birds Eye Simply Breaded Fish Fillets Cod 480g
Birds Eye Simply Breaded Fish Fillets Cod 480g ..
Grubstaked by a New York fur house, Birdseye traveled by dogsled to Labrador, Newfoundland, where he was able to turn a small profit buying and selling pelts for cash. While in the Arctic, he was introduced to the Inuit Indians' practice of "quick freezing" the fish they caught. The fisherman simply laid the fish on the ice, and the combination of ice, wind and temperature froze the fish almost instantly. Even more amazing, Birdseye noted that when the fish were cooked and eaten, they were tender and flaky, and tasted almost as good as when freshly caught. Birdseye also noticed the same was true for the frozen caribou, geese and heads of cabbage that he stored outside his cabin during the long Canadian winter.As a young man seeking adventure in the early twentieth century, Birdseye was offered a chance to work for a celebrated medical missionary in Labrador. There he found a land rich in animals valuable for their pelts, and abundant sea life—lobsters, halibut, cod, and seals. Inhabited by fur trappers, fishermen, and Inuit, Labrador routinely experienced temperatures that could drop below –30 degrees Fahrenheit. Survival required him to learn all methods of preserving food—salting, drying, and freezing. And with freezing, he paid particular attention to the size of the ice crystals relative to the way the fish or meat was frozen. He recognized that when the crystals were large, a result of slow freezing, they damaged the cell structure, the meat leaked juices, and its texture became mealy. He experimented with freezing vegetables and caribou meat, simply as a matter of ensuring he had enough to eat.It is, and they started doing it before Birds Eye brought out their 'Simply Cook' range or whatever it's called . Although it may cost a few pence more, it's certainly worth it because you can choose any fish you like, even small whole fish such as mackerel as they can gut, head and tail it and it will fit inside the bag. Also, with it being Waitrose it's all fresh fish and most of their fish isn't frozen in order to transport it - it's just kept very cold, at about 1 .C and we all know fish that has been frozen isn't ideal in comparison to fresh fish!