You don’t even have to be a die-hard fish sandwich fan to love McDonald’s Filet-O-Fish. There’s something delicious about that crispy piece of flaky white fish, cheese, and bread that’s brilliant in its simplicity. Ever wonder what kind of fish it is? If so, you’re not alone—and we have some very good news for you. Not only does McDonald’s pride itself on sourcing sustainable fish, but the particular type of fish they use is one of the most abundant in Alaska. (At least when it comes to food.)
McDonald’s fish filet is probably fresher than you think: It wasn’t long before you bit into your piping hot fish sandwich that the fish inside was frolicking in the waters surrounding Alaska and the Bering Sea. That’s because the fish filet is made with Alaska pollock. The fish destined for your McD’s sandwich are caught in the wild rather than raised on farms, and the industry’s strict regulations have made them not only one of the most sustainable fish, but also a fish population that isn’t overfished and results in almost no bycatch. (That’s the measure of other species that are also caught with the fish or killed by fishing practices.)
Interestingly, the Filet-O-Fish was almost made with a very different fish. The original plan was to use halibut, then cod. The sandwich remained a cod sandwich for about 50 years, but today, McDonald’s customers are served a fish that is described as a sustainable and nutritious source of energy.
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Using Alaska pollock allows McDonald’s to become sustainable on a large scale
McDonald’s sells a lot of Filet-O-Fish sandwiches—300 million a year (by 2023). So it makes sense that its efforts to use sustainable fish are a big deal. In fact, in 2013, it began displaying the Marine Stewardship Council’s iconic blue fish, becoming the only national restaurant in the United States to carry the distinction. It’s a testament to the sustainable fishing practices used throughout the entire process, from harvesting the fish from the sea to getting it to your drive-thru bag.
The sandwich was born out of the idea of franchise owner Lou Groen, who was looking for a meatless alternative that would allow Cincinnati’s Catholic population to come to his place during Lent. It’s safe to say it was a year-round success, and Groen credits it with saving his franchise…and allowing him to open 43 additional restaurants. While Groen has said his original halibut sandwich is much better than the Atlantic cod one McDonald’s used until it switched to Alaska pollock, it’s also safe to say that sustainability is key, especially with 300 million sandwiches a year.
Alaska pollock isn’t just a sustainable fish: it’s also prized for its mild flavor, flaky texture, and nutritional benefits. It’s high in omega-3 fatty acids, and because it’s frozen while still at sea, you get a surprisingly fresh fish. And chances are you’ve eaten it somewhere other than McDonald’s: It’s one of the most popular types of fish in the United States, and it makes a great Alaska pollock gratin.
Read the original article on The Daily Meal.
