The humble Filet-O-Fish has long been one of the most popular sandwiches at McDonald's.
There are several reasons why it's so popular, from its ingredients to its yummy flavor to
some other, almost intangible qualities. Here's why this classic sandwich is so beloved.
While you might automatically assume that McDonald's would cut corners and go with something
fish-adjacent rather than real fish, it's just not the case. The Filet-O-Fish has contained
real fish ever since it was first invented back in the '60s. The only real questionable
aspect of the fish was whether or not it was sustainable, which is a valid question, considering
that unsustainable fishing threatens the survival of many sea life populations.
The Filet-O-Fish patty is actually made from Alaskan Pollock, also known as Walleye Pollock.
According to Seafood Health Facts, a web project funded by the U.S. government, Alaskan Pollock
is one of the most commonly consumed seafood species in the country, and all Alaskan Pollock
is wild-caught in the ocean.
In other words, there's no need to worry if your fish has been hanging around in a human-made
pond for its entire life. Alaskan Pollock is known for its mild flavor, appealing texture,
and versatility. it's suitable for use in fish sticks, fillets, and our beloved Filet-O-Fish.
"Who doesn't like Filet-O-Fish?"
It's true that the fish in McDonald's Filet-O-Fish is sustainably sourced, which is great for
the environment and for the biodiversity of our oceans. But how does that impact the taste?
Can you really tell a difference in the fact that McDonald's sources its Alaskan Pollock
sustainably versus some other way?
According to a variety of experts and those in the industry, yes, the way your fish is
sourced does make a difference in the taste. Seafood brand TinCanFish notes that unsustainable
fish are often grown on fish farms, fed poor diets, and exposed to less exercise and less
extreme weather elements. The result is a fish with less fat and flavor. Sustainably
sourced fish, on the other hand, that live in their natural habitat, enjoy a diverse
diet and plenty of exercise, which leads to more flavor, more fat, and even more healthy
attributes, like fatty acids and minerals.
By going with sustainably sourced, wild-caught Alaskan Pollock, McDonald's is choosing to
take advantage of one of the most abundant and sustainable seafood species in the world.
The result is a more flavorful fish fillet that's not only great-tasting, but also great
for the planet.
If you think that the bun McDonald's uses for the Filet-O-Fish is better than the buns
the restaurant uses for its other sandwiches, there's a good reason why. The chain steams
the Filet-O-Fish bun, which is something it doesn't do for any other menu item. McDonald's
burger buns are toasted instead. In the Filet-O-Fish's case, this makes for a fluffy, soft vehicle
for the sandwich's other ingredients and a bun texture that matches nicely with the fried
fish fillet and slathering of tartar sauce.
It's no surprise that this simple variation makes the Filet-O-Fish stand out among McDonald's
other menu items. Steamed buns have been a defining factor for years for other fast-food
chains, like White Castle, and many home cooks use the steaming method to plump up and add
a little moisture to stale, store-bought buns. If you're not a fish fan, but are now a little
intrigued as to just how good the Filet-O-Fish bun is, you can still try it without ordering
the Filet-O-Fish. Just ask for the McDonald's employees to steam your burger bun when you
place your order.
The first time you really looked at your McDonald's Filet-O-Fish rather than immediately scarfing
it down, you may have noticed the half slice of cheese and thought, "Really?" But there's
a reason for McDonald's only using a half a slice of American cheese on its Filet-O-Fish,
and it goes beyond merely saving money. It's all about the flavor.
Addressing customer complaints over the half slices of cheese in a Journal Star article
in 2010, a McDonald's spokesperson said,
"It's always been that way [...] When you think of a cheeseburger, it's really cheesy.
With the Filet, a half slice compliments the taste, rather than overwhelming it."
And when you think about it, the rationale makes sense. On a burger, the beef patty has
enough flavor to compete head-to-head with a full slice, or multiple slices, of cheese.
On the Filet-O-Fish, you're dealing with much more delicate flavors and textures, and throwing
a lot of cheese on your mild fish and milder bun will detract from the overall experience.
In other words, rather than complain about the half slice of cheese, McDonald's recommends
that you just sit back and enjoy the flavor.
Tartar sauce is pretty basic, but when it comes to McDonald's Filet-O-Fish, the tartar
sauce used makes a big difference in the end result. Easy enough to make at home, your
basic tartar sauce usually includes mayo or aioli, some seasonings, and add-ins like capers,
pickles, lemon, or dill, depending on where in the world you are. Related to Eastern European
"tarator" sauce, which is often enjoyed with fried seafood, tartar sauce is not only eaten
with your favorite fried fish sandwich, but also with beef tart’are.
McDonald's tartar sauce is made with soybean oil, pickle relish, eggs, water, onions, vinegar,
sugar, spices, and a few thickeners and preservatives. What makes the big difference for McDonald's
tartar sauce? The chain's tartar sauce is actually made with real egg yolks and real
herbs, like parsley, which gives it a fresher taste and a creamier texture. In fact, McDonald's
tartar sauce was so popular at one point that, in 2017, the brand decided to bottle and sell
its tartar sauce in select countries, like Canada, alongside bottled versions of its
McChicken and Big Mac sauces.
Okay, so additives aren't always what you want in your food, but in many cases, additives
are harmless when consumed in small, manageable amounts. To that end, there's one additive
that you'll find in the McDonald's Filet-O-Fish bun that helps to give it that fluffy texture
that so many Filet-O-Fish fans rave about. That additive is DATEM, and it's essentially
a dough conditioner or emulsifier.
On a scientific level, DATEM helps strengthen bread dough so that it more reliably expands
and puffs up during baking, which results in bigger, fluffier buns, and an overall finer
crumb — as well as a better Filet-O-Fish for you. Unfortunately, DATEM is a relatively
controversial food additive, even though it's approved by the FDA. Some consumers blame
gluten intolerance-like symptoms on DATEM.
For this reason, some brands have discontinued DATEM use in their products, including Whole
Foods and Subway. However, for the time being, McDonald's is still finding it safe to use
DATEM to make that Filet-O-Fish bread extra fluffy, extra steamy, and exactly what customers
have loved for decades.
When looking at what exactly makes a fast-food item just so scrumptious, you can't just zero
in at the individual ingredients. Things like size and serving style also influence your
dining experience, and can make or break your initial impression of a menu item. To that
end, for many Filet-O-Fish fans, the sandwich's size really helps make the sandwich what it
is.
Because the Filet-O-Fish is smaller than, say, a Big Mac or most of the other sandwiches
on McDonald's menu, it's not so overwhelming — just like it's flavor. For those seeking
something light, as well as easy on the stomach and the tastebuds, the Filet-O-Fish is the
way to go. On top of this, the smaller size of the Filet-O-Fish also results in a smaller
price tag, which further adds to its appeal for many diners.
"It's golden, it's delicious, and at this price, it's the only way to go."
Filet-O-Fish aficionados all point out one particular thing that sets the sandwich apart
from its brethren: the Filet-O-Fish is not trying to be something that it isn't, and
it's not claiming to be fancier than it is. It's simple, plain, and nothing special — and
that works in its favor. In an article proudly titled, "I quit all meats and fast food — except
for the Filet-O-Fish," a writer from The Takeout noted,
"[The Filet-O-Fish] takes four bland, largely unappealing components, and fuses them together,
elevating it into something you're not proud of loving, but is inexplicably addictive."
A similar LA Weekly article expressed much of the same sentiment, with the author writing,
"The Filet-O-Fish hasn't forgotten what it most essentially is [...] It's not trying
to make you think that eating a fried fish sandwich in your car is the same thing as
eating a fried fish sandwich in a restaurant."
The Filet-O-Fish is honest and open about what it is: a steamed bun, battered and fried
Alaskan Pollock, tartar sauce, and processed American cheese. No more, no less.
"Wow. How many Filet-O-Fishes did you eat?"
"That's over several months, Ryan."
There's a reason most kids like fish sticks, but not sushi. The types of fish used for
fish sticks and McDonald's Filet-O-Fish, like Alaskan Pollock, are generally very, very
mild. That makes them appeal to those who can't really stand the stronger tastes of
traditional, fresher, or more pungent seafood. As The Takeout explained,
"The Filet-O-Fish is the gateway drug that turns people on to the wider world of seafood.
Which is ironic, because delicious as it may be, there's almost no fish-based meal that
tastes less like fish."
Alaskan Pollock in general is known for being mostly inoffensive to those who find seafood,
well, gross. Global Seafoods North America even recommends Alaskan Pollock as a starter
fish for those who want to add more seafood to their diets, but who don't care for the
taste.
Another thing that McDonald's really has working in its favor when it comes to the Filet-O-Fish?
Textures. Unlike a Big Mac, which is pretty much soft on soft on soft, the Filet-O-Fish
mixes a few key textures together to create one enjoyable experience. You have the soft,
fluffy, steamed bun; the crispy and flaky fish patty; the slick and partially-melted
processed cheese; and the dollop of thick and creamy tartar sauce. Yum.
Don't think that texture is that big of a deal when it comes to creating an amazing
food experience? That everything comes down to flavor alone? Well, think again. Food texture
expert and author Ole G. Mouritsen noted on The Splendid Table that, in blind tests of
pureed foods, study participants can usually only identify foods about a third of the time
by taste alone — without texture, taste becomes a bit meaningless.
So, even if you find the individual ingredients that make a Filet-O-Fish unappealing, once
you add all four together, you could find that the overarching texture makes for a completely
different experience than, say, just eating an Alaskan Pollock patty plain.
If you were examining the McDonald's menu, you wouldn't be crazy to assume that the Filet-O-Fish
is one of the healthiest menu items. After all, it's smaller than most of McDonald's
other menu items, has only 390 calories, and features fish. Sounds pretty healthy, right?
"I like McDonald's because they've done a lot to, like, make a lot of, like, healthy
options for people."
However, when you break down how much total food you're getting in a Filet-O-Fish and
compare it to the amount of calories in the sandwich, it turns out that the Filet-O-Fish
isn't the healthiest McDonald's menu item at all. Per ounce, a Filet-O-Fish is 78 calories.
Meanwhile, a Double Quarter Pounder with Cheese is only 75.5 calories per ounce.
Additionally, the Filet-O-Fish can account for nearly 20 percent of your daily recommended
saturated fat intake, nearly 25 percent of your overall total daily fat intake, as well
as 25 percent of your daily recommended sodium intake.
So is the Filet-O-Fish healthy? No, not really. But it's good, and that's partially thanks
to the fact that it's not as healthy as you think it is. All that fat appeals to your
senses and just makes the Filet-O-Fish that much tastier.
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