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I like to eat quintessential fish fingers as a crusty bread sandwich, with lemon juice, mayonnaise and salad. And I'm not the only one. Fish fingers are one of the most commonly bought fish products in the UK, with around 1.5 million eaten each day (that's 18 fish fingers every second), according to manufacturer Birds Eye.

I have recently been working with a team of local community members, fishers, businesses and University of Plymouth researchers in the south-west of England to develop a new Plymouth fish finger that's both healthy and sustainable.

Healthy because it gets locally caught fish into the diets of often disadvantaged communities, where nutritional quality is currently poor and can lead to negative health outcomes. And sustainable because it uses fish that would otherwise be discarded and gives the fishers a fair price for their normally low value bycatch, (fish caught by accident) thus reducing food waste and improving livelihoods.

Moreover, the fish comes from small day boats—these under-10m fishing vessels use less fuel per kg of fish caught and have a lower negative environmental impact on marine habitats, including the seabed, than larger vessels.

Originally made from herring, the humble fish finger was introduced to the UK in the 1950s with the sales pitch "no bones, no waste, no smell, no fuss." Soon after, the blander flavor and whiter color of cod took over by public vote.

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