60% is a lot of filler/floor scrapings...

kp

Floor scrapings! That's probably not far from the truth.

"GORTON'S FISH IS PEOPLE! GORTON'S FISH IS PEOPLLLLLLLLLE!"

How much did it contain before?

Floor scrapings! hah! :)

@homerjay:

"Ah, finally a little quiet time to read some of my old favorites... Honey-roasted peanuts. Ingredients! Salt, artificial honey-roasting agents...pressed peanut sweepings! Mmmmmm..."

Dave needs to become a commentor so that we can put a star next to his name.

Floor scrapings is a little on the crass side. Is that really what you thought? I personally try to be as helpful as possible with online surveys.

Also, I don't think this fits the Grocery Shrink Ray tag; Both images indicate 24.5 oz. If you have an image of a current or previous package with a higher weight, that would be one thing, but this is just a comparison of two potential box designs for the same product, right?

@josephbloseph:

Yes, this is a packaging design test...something that CPG companies run every day. I don't know which is the original package, but I don't see how advertising that 60% of the fish stick is something OTHER than fish is a good idea.

@josephbloseph: It fits the shrink ray tag because, even though the same weight of fishsticks included, the new highlighting of the "40% minced fish" suggests that there may have been more fish before. So, same weight, more floor scrapings, less fish = shrink ray.

Of course it's possible the fishsticks were always only 40% minced fish, or that this is actually an improvement, though God only knows what was in the fishsticks before.

Gorton Fish Sticks were my first introduction to seafood as a child. I reluctantly ate one stick at my mother's nagging, and then about five minutes later, I barfed it up. If you think non-partially-digested Gorton's is disgusting, well...

I've never really liked fish since.

Actually, grocery shrink also applies to reducing the content in the food but keeping the weight the same. In perspective, the food becomes a bit more uhh, nothing close to real thing?

@josephbloseph: I think in this case, the thing that is shrinking is the product quality.

I like fish sticks since it was a childhood staple, although I don't eat them all that often.

I can honestly say that if I saw that package, the fact that it says it is only 40% minced fish would definitely turn me off. I WOULD notice it, and there is no way I'd buy it.

I'm also one of those that pays a lot of attention to how many are inside. I'd be a lot more inclined to purchase the brand that specified a number.

why do they show a picture of a crusty ol' fisherman on the box? what they should show is a picture of a monolithic hydraulic machine with a bevy of rotating knifes which are used to mince enough fish so that each stick has exactly 40% fish and 60% God-knows-what

at least then, i'd be more apt to buy their product because i know they're not lying to me and the other consumers.

When it comes to packaging, the more "minced" something is, the cheaper it is to produce since care does not need to be a factor.

@mabus:

er... knives... apparently someone killed the spell check PID running in my head or something.

40% fish parts? I would have guessed much lower.

Who buys "fish" without knowing what kind of fish it is? I don't even like tilapia.

I think I figured out what the remaining 60% of the fish sticks are: [www.consumeraffairs.com]

40% fish, 25% breading, 35% pills

Yum!

@KernelPanic: But they're 100% delicious!

/gag

Although [citation needed], Wikipedia has this to say about the production of fish sticks:

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.

Well, sheesh, if the batter/breadcrumbs double the size then I'd buy that 60% of the stick itself is that instead of fish.

I find Gorton's to be the most palatable frozen fried fish product, though.

What's with all the Spanish on the packaging? Instead of picturing a fishing boat on the icy seas of the North Atlantic, I picture a steamy factory in Tampico. They seriously need to think about the image they're conveying.

@nicemarmot617: Equating Gorton's with actual fish - now, that's not fair to fish.

Don't care what goes in 'em as long as they sweep the ocean floor clean to make more.

@timmus: Standard packaging is becoming blinigual across the board. As a native Spanish speaker, I have definitely noticed that trend.

I noticed that the package says "Trusted since 1849." Shouldn't it be more like "Trusted from 1849-2008"? That even seems generous, now that I'm looking at it. I suspect this product bears no resemblance to the one sold 150 years ago.

@josephbloseph: I'm not sure if I'd call it crass. Telling me that my food contains "40% of what we advertise that we're selling you" and not telling me what the other 60% is, is them making a choice to leave it to my imagination. And I can imagine a lot. If they want to be clearer, they have that choice.

I did this survey also and immediately questioned why they would put "contains 40% minced fish fillets" on the carton. Didn't they think that some CONSUMERISTS might question what the heck the remaining 60% of the product is comprised of? Hopefully nothing from China!

Fish sticks, Pissing off children everywhere since 1949!

However now that I'm older, I love the shit out of em!

I say go the other way.

Create packaging that proudly announces that its contains 40 percent real minced fish.

Really, I think this will confuse people. We have been trained to see this as showing that a product was degraded and then reimproved after consumer backlash. So if you proudly announce it has 40 percent real minced fish, we'll assume Gorton's used to be worse.

Gorton's, call me.

@josephbloseph:

Grocery stink ray.

I wonder, did reader Dave happen to sign a confidentiality agreement before taking that survey? They usually prompt you to type I AGREE in all caps in a box before you do the survey. Don't bite the hand that feeds you Dave by breaking that agreement just to post here!

@agnamus:

lol 40% of crap is still crap!

@twophrasebark: Although I see your point I find it hard to not think of it as wondering what it had been in the past. I'd hope if they were making an improvement they would say "Now with 40%" as to imply an improvement. If they're just now being honest... I would say 40% wouldn't be a point to brag and to just leave our taste buds confused as to the magically delicious fish-like concoction.

@superhumanben:

I was sort of joking. But also sort of serious.

I have to say that I laughed pretty hard when I saw the part where he typed in "floor scrapings". yep, folks looked at me funny

I'm pretty sure consumers like that their fish stick is 60% breading. If the person eating it wanted a good piece of fish, they wouldn't be eating fishsticks. I think it's kinda like broccoli smothered with cheese - you're "eating well", getting your veggies and all.

@nicemarmot617:

nicemarmot, I know you had a horrible experience as a child, but if you ever get the chance, definitely try sushi with a expert sushi chef someday. It will really open your eyes. Case in point:

I had the distinct pleasure of watching my favorite sushi chef slice and prepare an amazing cut of japanese mackerel right in front of me from the entire fish that he bought that day.

Swoops with the knife, cuts the meat away from the shiny, glowing flesh and takes the fillet with a deft hand.

Inspects the cut, carves a fat slice, and puts it on a tiny square of rice. Hands it to me, and I eat it.

The smooth mouth feel, slightly cool sensation was incredible.

What does this have to do with floor scrapings? ABSOLUTELY NOTHING. That's the point.

@snoop-blog: Man, I grew up on fish sticks with Mac and Cheese. Still one of the best easy dinners you can make.

The other 60% is Soylent Green..............

@KernelPanic: that part made me laugh... a lot.

40% Fish? I'm beginning to wonder about their definition of fish is...and does it include Goldfish?

40% is minced fish.

The department of truth in labelling would like to remind you that this does not mean that the other 60% isn't minced fish as well.

@RoscoeInsect: Yeah, I've done those surveys in the past (seems pretty clear by the phrasing of the question) and there's always a confidentiality clause before you begin.

I don't know what the big deal about minced fish is. If you like tuna in a can, you're eating minced fish. Heck, the only difference between canned and foil-packed tuna is cook time.

If you want to worry about anything, worry about excessive lead, iodine and mercury in your seafood.

@snoop-blog: I love them too. People just don't understand that fish sticks are just a crunchy vehicle for tartar sauce.

@lincolnparadox: Genius! a vehicle indeed!

Although I agree with the majority of folks posting here that the product sounds unappealing, as someone who does a LOT of online surveys, didn't the OP have to agree not to discuss the survey, let alone post screenshots of it on the web?

I can't think of a suvey I've done for a new product or packaging where I didn't have to agree to a confidentiality pledge of some sort.

Okay, I'm ready to get slapped back...

@lincolnparadox: It isn't that 40% of it is minced fish, it's that 60% of it is something else. If it was clear that the other 60% was just the breading and some fish that wasn't minced that'd be one thing. My first assumption was that there are fillers in it.

Heck, the only difference between canned and foil-packed tuna is cook time.
Cook?

I am not sure what the problem with 40 per cent minced fish is. You obviously know the breading is not fish, and there could be whole fish. If you go to a restaurant and order chicken tenders there are many products restaurants buy. Some call them chicken fritters, which means it has a higher percentage of breading. The way to see how Gortons or anybody else is doing anything is to compare it to other similar products. What are in Mrs Pauls? I promise you your kids lunch lady doesnt give out the %