Goldfish crackers were originally invented by Oscar J. Kambly at Swiss biscuit manufacturer Kambly in 1958 to celebrate his wife, who was a Pisces, an astrological symbol whose shape is of a fish.
6.) The newest Goldfish flavor—Flavor Blasted Cheddar & Sour Cream—was inspired by your favorite chip flavor, and just launched in stores last month!
2.) Oscar J. Kambly, the original Swiss creator of the cracker, created them as a birthday present for his wife whose astrological sign was Pisces—which is often represented in Greek mythology as a fish.
In 1962, Pepperidge Farm founder, Margaret Rudkin, launched Goldfish crackers in the United States, and they’ve been filling the hearts and bellies of kids and adults ever since.
5.) The Goldfish signature smiley face was added in 1997, and about 40% of the crackers feature the smile!
1.) While on vacation in Europe, Margaret visited a Swiss cookie manufacturer that had a similar product, and together they reached an agreement to bring the salty, fish-shaped crackers to the U.S.
Cirebon in West Java and Palembang in South Sumatra are famous for their unique fish crackers that use tengiri. Some coastal fishing towns and cities in Indonesia has developed their own recipes and types. Kemplang for example is associated with Southern Sumatra region, from Lampung, Palembang, to Bangka island. While amplang is associated with coastal Borneo, from Samarinda, Balikpapan, Banjarmasin, to Pontianak. In Palembang, fish crackers are usually eaten with pempek fish cake in kuah cuko or sweet, spicy and sour vinegar based sauce.
It is a favourite snack in Malaysia and its neighbouring countries, and there are several fish cracker producers that are operating in the coastal areas of Kelantan, Terengganu, Pahang, Johor, Kedah, Sabah and Sarawak. The types of fish that normally used to process these fish crackers are the Wolf herring (Ikan parang), Sardines (Ikan tamban), Round scad (Ikan selayang), Threadfin bream (Ikan kerisi), Ox-eyed scad (Ikan lolong bara), Goatfish (Ikan biji nangka), Lizard fish (Ikan conor) and many others.
Coastal fishing towns are traditionally known as the production centers of fish crackers. In Indonesia, fish cracker are produced in Bangka and Belitung island, Cirebon in West Java, Juwana in Central Java, and Sidoarjo in East Java. Major coastal cities such as Palembang, Bandar Lampung, Medan, Makassar, Pontianak and Samarinda are also a major production centers.
Next to krupuk udang (prawn cracker), krupuk ikan (fish cracker) is also a favourite snack, as both are popular krupuk types known in Indonesia. Tenggiri (wahoo) and cakalang (skipjack tuna) probably are the most popular fish used for fish crackers. Nevertheless, any other edible fishes, such as bawal (pomfret) and ekor kuning (Caesionidae) might also be used.
Food Theory: Goldfish Crackers Lore Exists… and It’s HORRIFYING!
FAQ
Why are crackers called fish crackers?
Does fish crackers have fish?
What fish is called a cracker?
Why are goldfish crackers shaped like fish?
What is a goldfish cracker?
Goldfish are a fish-shaped cracker with a small imprint of an eye and a smile manufactured by Pepperidge Farm, which is a division of the Campbell Soup Company. The brand’s current marketing and product packaging incorporate this feature of the product: “The Snack That Smiles Back!
Are fish crackers made from freshwater fish?
Fish crackers made from freshwater fishes is a new dimension in fish cracker industry. In this study, three species were chosen based on their general preference and acceptability by Malaysian.
What is a shell cracker fish?
Often overshadowed by their cousin the black crappie and bluegill, shell cracker fish are a bit of a mystery to some anglers. In this article, I hope to clear up some of the confusion and shed light on these amazing and powerful fish.
Are fish crackers different from fried crackers?
The results for proximate composition and physical analysis showed that there were significant differences (p < 0.05) between different species of fish crackers. There were also significant differences (p < 0.05) between fish crackers of fried and un-fried crackers in terms of its proximate contents and physical appearance.