From the album The Five Fish Fingers:
http://aleksieeben.bandcamp.com/album/the-five-fish-fingers

On modern production lines, headless fish are processed through a machine that removes a fillet from each side of the backbone. The fillets then pass over a wheel and a blade that separates the skin from the flesh. Machine filleting leaves a few pin-like bones in the fillet, so the flesh containing the bones is cut out.

Fillets are formed into frozen blocks. A conveyor sends the blanks through batter and breadcrumbs, doubling the thickness of the fishstick. Then each is passed through a hot vegetable oil bath for about one minute to seal the coating and allow the fishstick to be grilled or fried. Then the fishstick is frozen again, with the center reaching -4°F/-20°C in less than 20 minutes. After packaging, it is stored at -18°F/-28°C, ready for distribution.

Released on 01 December 2007
FI-AEE-07-00011

Wikipedia contributors, "Fish finger," Wikipedia, The Free Encyclopedia, en.wikipedia.org/w/index.php?title=Fish_finger&oldid=151152406 (accessed August 22, 2007).