McDonald’s Filet-O-Fish isn’t just a sandwich, it’s a world of surprising secrets. If you think you know everything there is to know about this sandwich, think again. Filet-O-Fish is packed with little-known surprises that will leave you itching to grab a bite. Let’s reel in 10 fun facts about this fast food icon.
10. It Was Born Out of a Crisis
It was Lou Groen, a McDonald’s franchise owner, who came up with Filet-O-Fish in 1960s. He didn’t want to lose profit in Cincinnati (where his franchise was located) since it was a predominantly Catholic neighborhood. The people adored the burgers but they weren’t allowed to eat meat on Fridays. In 1962, the Filet-O-Fish was born to adapt to this rule, and later turned into a major success.
9. It’s a “Lenten Hero”
While Filet-O-Fish is available all year round, it sees the biggest surge in sales during Lent season. This is when Catholics abstain from meat and flock to McDonald’s for a seafood alternative. According to USA Today, of the 300 million Filet-O-Fish sandwiches sold annually, 75 million of those are purchased during the 40-day period of Lent.
8. It Had a Pineapple Sandwich Rival
McDonald’s president Ray Kroc thought of offering the Hula Burger in an attempt to woo customers looking for an exotic, lighter option. Basically, it’s going for the same market as the Filet-O-Fish, so the two items were both released on a Friday to see which one sold better. Filet-O-Fish sold 350 pieces, while the Hula Burger only six, and this was the start of the former’s staying power.
7. It’s Got the Iconic Steamed Bun
You’d be surprised to know that Filet-O-Fish is the only permanent item on McDonald’s menu with a steamed bun. And that’s because its soft and pillowy texture is a great contrast to the crispy fish filet. Steaming the bun also gives it a slightly sweet taste that doesn’t overpower the mild-flavored fish and the tartar sauce.
6. It’s Part of McDonald’s Sustainability Efforts
Following its commitment to promote healthier oceans, McDonald’s has made significant strides to ensure it is sourcing fish responsibly. The fast food chain gets its supply from fisheries certified by Marine Stewardship Council (MSC), so the ingredients come from sustainable sources, preventing overfishing and protecting biodiversity.
5. You Can Find It on the Secret Menu
Filet-O-Fish is part of a legendary fast food sandwich on McDonald’s secret menu, the “Land, Air, and Sea.” It combines Big Mac (land), McChicken (air), and Filet-O-Fish (sea) to create a sandwich of formidable size. The catch is you’d have to stack them up by yourself. It’s a unique way to experience Filet-O-Fish with other iconic items on the McDonald’s menu!
4. It’s a Healthy Option
Filet-O-Fish is one of the healthiest menu items you can order at McDonald’s. Its fish is a source of nutrients like omega-3 fatty acids and protein, but let’s be honest, the frying process reduces some of those nutritional values. In terms of calories, Filet-O-Fish has fewer amounts compared to other sandwiches or burgers on the menu. Remove the cheese, and you can further reduce calories and sodium.
3. It Has a Cheese-Free Fan Base
And speaking of Filet-O-Fish with no cheese, this variation has a cult following! When ordered without cheese, the sandwich highlights more of the flavors from the fish and tartar sauce. Even if you get the sandwich with cheese, McDonald’s only add half a slice so it won’t overpower other ingredients. Not much of a difference if you entirely remove the cheese!
2. It’s a Tartar Sauce Lifesaver
The tartar sauce is a key component of the Filet-O-Fish sandwich, giving it some creaminess and rich, tangy taste. While the tartar sauce itself isn’t a McDonald’s original, the iconic sandwich made the sauce more popular among the public. Depending on the rules in your local McDonald’s, you can get a side or extra portion of the tartar sauce. But unfortunately, it’s not yet sold in bottles.
1. The Fish Used is Never the Same
We know for a fact that Filet-O-Fish uses wild-caught Alaskan pollock, but that’s not the case in other countries. Depending on the location, the sandwich recipe gets tweaked. In New Zealand and Australia, for example, they use a mix of Alaskan pollock and hoki (locally sourced fish). In Japan, you can get a shrimp patty instead of fish (and also tempura sauce), reflecting Japanese’s preference for shrimp and distinct flavor profiles.