13 Things You Might Not Know About McDonald’s Filet O Fish
McDonald’s Filet-O-Fish is way more interesting than you’d think for a simple fish sandwich.
Behind that steamed bun and half-slice of cheese lies a fascinating story of religious tradition, quirky menu battles, and sustainable fishing.
Get ready to see this Friday favorite in a whole new light.
1. Born from A Cincinnati Crisis
Back in 1962, Lou Groen was sweating over his struggling Cincinnati McDonald’s franchise.
His restaurant sat in a heavily Catholic neighborhood where folks skipped meat every Friday.
Competitors with fish sandwiches were cleaning up while his burger joint went quiet.
So Groen got creative and whipped up a fish sandwich that would change McDonald’s forever.
2. It Beat A Pineapple Sandwich In Epic Battle
Ray Kroc had his own meatless idea: the Hula Burger, which was literally grilled pineapple and cheese on a bun.
They held a one-day sales showdown between the two sandwiches.
The Filet-O-Fish demolished the competition, selling 350 units while the sad Hula Burger moved only six.
Sorry, Ray, but pineapple doesn’t belong there.
3. First Non-Burger Menu Champion
Before the Filet-O-Fish, McDonald’s was basically a burger-only zone.
This fishy underdog became the very first permanent non-hamburger item on the national menu.
It opened the door for everything from Chicken McNuggets to salads.
Without this sandwich, McDonald’s might still be serving nothing but beef patties today.
4. Halibut Was The Original Star
The earliest Filet-O-Fish sandwiches featured fancy halibut instead of pollock.
Halibut gave it a premium taste that customers loved.
But when halibut prices started climbing like crazy, McDonald’s had to pivot.
They switched to more affordable white fish that could keep the sandwich accessible for everyone.
5. Wild Alaskan Pollock Rules Today
Currently, every Filet-O-Fish in the United States is made with wild-caught Alaska pollock.
This fish comes straight from the cold, pristine waters up north.
Pollock has a mild, flaky texture that works perfectly with tartar sauce and cheese.
Plus, it’s way more budget-friendly than the original halibut ever was.
6. Sustainability Certified And Ocean-Friendly
McDonald’s sources its pollock from fisheries with Marine Stewardship Council certification.
That means the fish comes from operations committed to sustainable practices.
They’re not overfishing or wrecking ocean ecosystems.
So when you bite into a Filet-O-Fish, you’re supporting responsible fishing – at least according to the certifications.
7. Only McDonald’s Sandwich With A Steamed Bun
Every other regular McDonald’s sandwich comes on a toasted bun.
The Filet-O-Fish is the lone rebel with its soft, steamed bun.
This makes it instantly recognizable the moment you unwrap it.
That pillowy texture is part of what sets this sandwich apart from the burger crowd.
8. Steamed For Texture Contrast
The steaming isn’t random – it’s totally intentional design.
McDonald’s wanted the soft bun to contrast with the crispy, breaded fish fillet.
That combo creates a textural experience you don’t get with their other sandwiches.
It’s all about balancing crunch with softness in every single bite you take.
9. That Half-Slice Of Cheese Is No Mistake
People always wonder why there’s only half a slice of cheese on the sandwich.
Turns out, it’s completely deliberate.
McDonald’s didn’t want the cheese flavor overpowering the delicate fish and tangy tartar sauce.
It’s all about balance, not budget-cutting – though it probably saves them money too, let’s be real.
10. You Can Request Extra Cheese Anytime
Not satisfied with half a slice?
Just ask for more cheese or even a full slice when you order.
McDonald’s is totally cool with customizing your sandwich.
Some cheese lovers routinely request double cheese to make their Filet-O-Fish extra gooey and indulgent without any judgment from the crew.
11. Lent Drives Massive Sales Spikes
Every single year during Lent, Filet-O-Fish sales absolutely explode.
This religious season remains the biggest reason McDonald’s keeps the sandwich on the menu.
Catholics abstaining from meat flock to McDonald’s on Fridays.
Some locations even struggle to keep up with demand during those peak weeks in spring.
12. Recipe Barely Changed Since The 1960s
The core formula – steamed bun, breaded fish, tartar sauce, half-slice of cheese – has stayed remarkably consistent.
McDonald’s hasn’t messed with what works.
Sure, they’ve tweaked sourcing and sustainability practices.
But the sandwich you eat today tastes almost identical to what folks enjoyed over sixty years ago.
13. Upscale Restaurants Now Copy It
Fancy chefs have started creating upscale tributes to the humble Filet-O-Fish.
They mimic the structure but use premium ingredients like artisan buns and fancy fish.
It’s hilarious and flattering at the same time.
Who knew a fast-food fish sandwich would inspire high-end culinary homages in trendy restaurants everywhere?
