What is a fillet about fish. McDonald's FOR sustainable fishing (The whole truth about fish in Russia's largest chain of fast food restaurants)

A. DYKHOVICHNY: 11 hours 12 minutes in the capital. Good afternoon. You are listening to the radio station "Echo of Moscow". Aleksey Dykhovichny is at the microphone. Our guest is Irina Korshunova, Director of Supplier Network Development and Logistics for the Eastern Division and Director of Quality Assurance and Assurance for Russia and the Eastern Division of Europe at McDonald's. Good afternoon, Irina.

I. KORSHUNOVA: Good afternoon.

A. DYKHOVICHNY: And Vasily Spiridonov, official representative of the international organization MSC (Marine Stewardship Council), candidate of biological sciences. Hello Vasily.

V. SPIRIDONOV: Hello.

A. DYKHOVICHNY: We are talking about McDonald's and fish because the Marine Stewardship Council. Accordingly, this is a fish story and this is filet-o-fish.” How old is filet-o-fish?

I. KORSHUNOVA: In 1962, filet-o-fish appeared, such a sandwich. Actually an interesting story. In 1962, Cincinnati, Ohio, restaurant owner Lou Gron realized that the restaurants he owned didn't have people on Fridays. The fact was that there were a lot of Catholics living in his area, they did not eat meat on Fridays. He did not want to lose profit, and he decided to invent something like that. So he invented the filet-o-fish, which became very popular. It appeared in Russia more than 15 years ago, it is very popular - we sell about 10 million servings of filet-o-fish per year in Russia.

A. DYKHOVICHNY: A popular thing.

I. KORSHUNOVA: Popular, useful.

A. DYKHOVICHNY: If you divide the number of sold fillets-o-fish by the number of Russian residents, you get more than 5% of this figure, I don’t know what to call it, a fishman.

I. KORSHUNOVA: It seems to me that we do not have enough fish in the market, and people come to us for fish.

A. DYKHOVICHNY: And the next year is fifty kopecks.

I. KORSHUNOVA: Yes, 50 years old.

A. DYKHOVICHNY: As far as I understand, the organization in which you, Vasily, deign to work, is its official representative ...

V. SPIRIDONOV: I am a representative and consultant in Russia.

A. DYKHOVICHNY: In general, this is a Western organization.

V. SPIRIDONOV: This is an international organization, an international non-profit organization that deals with the development of standards in the field of sustainable fishing, the promotion of these standards, the development of certification procedures, but does not certify itself. Because this is such a multilateral process, it is completely open to an outside observer. There are certain procedures. The task of my organization, it is to develop standards, to develop a procedure, to ensure that this procedure is followed.

A. DYKHOVICHNY: I was misled, I was cruelly deceived. Because, as far as I understand, there is a certain certificate. The certificate that McDonald's has received that the fish used in fillet-o-fish is not just a fish, but a fish with a certificate.

V. SPIRIDONOV: Yes. Quite right. This is true. This certificate indicates that this fish was caught in depletion of stocks, without disturbing, damaging the ecosystem in which this fish lives. For example, if it is traded with bottom trawls, then these bottom trawls are designed in such a way that they cause minimal damage to everything that lives on the bottom. And the fishing system in the countries where this fish is harvested is such that it excludes illegal fishing, throwing small fish overboard, by-catch of some other species that are being destroyed. This is the first thing to be confirmed. And the second, which is confirmed, is that when this fish hits, it already passes through the entire chain from the boat to the throat, well, not from the boat, of course, but from a large trawler, this is exactly the same fish. No other fish was added to it all along the way, no one is trying to pass off some other fish as this particular fish.

I. KORSHUNOVA: This is a system for tracking the origin of products. I would like to add that we have such a system for tracking the origin of products not only for fish, but also for each product. This independent certificate is a confirmation for fish specifically.

A. DYKHOVICHNY: As for what exactly that fish is, it's curious. Filet-o-fish, I don't know what kind of fish it is. Fish - in English, fish, fillet is also not a breed.

I. KORSHUNOVA: Let me answer the question, what kind of fish is this? This is cod fillet, white fish. We use four species: haddock, pollock, macrouronus and cod. Those. one of the four types of this fish can be used for the production of filet-o-fish. We also have another name on the menu where this fish is used, this is fish roll.

A. DYKHOVICHNY: Maybe a combination?

I. KORSHUNOVA: No. It's either one, or the other, or the third, or the fourth. What Vasily said is that we use only fish from those fishing farms that follow the correct, from an environmental point of view, fishing methods, and also correlate our needs with the reserves of the ocean and water resources.

A. DYKHOVICHNY: Can't the kilechka worm its way in?

I. KORSHUNOVA: Kilechka can't.

A. DYKHOVICHNY: No way?

V. SPIRIDONOV: No.

A. DYKHOVICHNY: That was the second question. Because the first question is - are you saying that McDonald's uses fish that was caught in the open sea-ocean, and not grown on specialized fishing farms? It seems to be as I understand that now the percentage of consumption of fish grown on these same fishing farms is becoming more and more.

V. SPIRIDONOV: It is true that the share of aquaculture products is growing.

I. KORSHUNOVA: And I can say with confidence that we use white cod fish caught in the wild.

V. SPIRIDONOV: In principle, there is a technology for growing cod. But there is almost no such aquaculture cod on the market.

A. DYKHOVICHNY: That's why you use cod that is caught, not farmed. It's just that no one is growing. Why grow cod? That's salmon, I understand. Or not?

I. KORSHUNOVA: When Lou Gron came up with the filet-o-fish in 1962, that was his idea. It seemed to him that this white fish from the wild gives a completely unusual taste to a sandwich. Actually, what I said, he became so popular with us. We catch it both in our waters and in territorial waters close to ours. This is the Eastern Baltic, and the Barents Sea, and the Bering Sea, and the Pacific Ocean, that's where it is caught.

A. DYKHOVICHNY: I will remind the audience that SMS +7-985-970-4545 works. A whole bunch of questions that came from the Internet. Listener with the nickname dogan19: “I would like to know more: is this some kind of international rule or is the Marine Stewardship Council a Russian organization? When does your first restaurant in Perm open?”

I. KORSHUNOVA: I think it will open next year. This is 12 years old. 13th is the maximum.

A. DYKHOVICHNY: And about the first question.

V. SPIRIDONOV: As I said, this is an international, non-profit organization. As for the rule... Certification is, of course, voluntary, no one is forcing anyone. Forces the market. If you want, I can say a few words about where it all came from. There is a company Unilever, which at one time held a very large segment of the market for frozen fish products. Now they somehow moved away from it. It was the second half of the 1990s, when the cod crisis broke out in the Northwest Atlantic. Those. huge cod stocks that were caught off the coast of the United States and Canada shrank in just a few years, fishermen lost their jobs, a huge sector of industry collapsed. And all this happened because these reserves were used in such an unsustainable, predatory way. And then this story became very famous, books were written. After that, people, the captains of the processing and wholesale industry, they thought: what if at some point it happens that we have nothing to sell. At the same time, of course, there was aquaculture fish. But still, fish caught in nature, it has a number of undoubted advantages over aquaculture.

A. DYKHOVICHNY: I will note that I did not say that.

V. SPIRIDONOV: And then they decided. At that time, there was already such an initiative in the forest industry. Ikea, by the way, also sells products that are certified by the Forest Stewardship Council, i.е. it is a wood product obtained in such a sustainable way. And they decided to try to apply this model together with the World Wildlife Fund, with WWF, they created the organization in which I now work - the Marine Stewardship Council, which was engaged in the development of standards and the development of this certification procedure. Since then, Unilever has moved away from this sector, and WWF, although still a conductor of ideas, no longer has a direct relationship, formally with MSC. MSC exists as an independent organization that largely exists on both charitable donations and the money paid for the use of the company's label, and continues to develop standards, continue to fulfill its mission.

A. DYKHOVICHNY: WWF is the most famous organization, panda.

V. SPIRIDONOV: Quite right.

A. DYKHOVICHNY: Now I will be spiteful, bad, but not in relation to you. What does it matter to me, who eats filet-o-fish, how this fish is caught, with or without violation, ecology ... I eat filet-o-fish. I want it to be tasty, and not that the fish that was caught, which went to make this fillet-o-fish, was caught correctly, without violations, and so on. Those. this is a very intramarket thing.

I. KORSHUNOVA: I cannot agree with you, Alexei. It seems to me that we in Russia have also begun to think about the importance of protecting the environment, ecology. Maybe it is important not at that moment, and it is impossible to realize that it is needed at the present moment, now, really the most critical for our existence, life and survival. If we take a little step forward and look into the future… Probably, everyone has children, there will be grandchildren. Therefore, in order for them to also be able to enjoy the same fish at McDonald's that you are now eating, it is necessary for us that we all together be involved and be socially responsible people, and it is very important when companies are socially responsible, which is a company McDonald's to ensure the future of our children in the truest sense of the word.

V. SPIRIDONOV: I can add that this is the choice of a particular person. It is clear that a lot of factors play a role here: taste preferences, and the tendency to think or not think about where it comes from and where it all goes. The experience of using this MSC marking for more than a decade in Western Europe, North America, and now, imagine, even in Japan, it shows that a significant part of consumers still care. For example, in Germany, surveys show that approximately 36% of consumers, those who come to a supermarket - and you come to a supermarket in Germany, you find there at least one product with this label, if it is a small supermarket, and if it is a large , there will be 5-6 or more - 36%, they know. Of those who know, maybe not all 35%, but 20 percent, i.e. one-fifth, they are already somehow voting with their wallets in favor of sustainable products. This is something significant.

A. DYKHOVICHNY: In Germany. But in Russia?

V. SPIRIDONOV: Until recently, the logo itself was practically unknown in Russia.

I. KORSHUNOVA: McDonald's was the first company to receive such a certificate.

A. DYKHOVICHNY: You also said that Ikea.

I. KORSHUNOVA: This is a tree, this is a forest tree.

V. SPIRIDONOV: There is another badge. By the way, the logo of the Forest Stewardship Council, it is already known to some of the people who buy furniture, for example.

A. DYKHOVICHNY: Yesterday I flew in a fairly large group of Russian tourists. One girl bought a reusable bag at a duty free shop for 3 euros, by the way. She bought several of them with the words "I love nature and these plastic bags are all wrong." Many of our Russian delegation bought these handbags, we looked very European, we all walked with these reusable handbags. So it works.

I. KORSHUNOVA: And the price of our fish has remained the same, I want to note, after certification.

A. DYKHOVICHNY: Let's break for the news. Irina Korshunova - Purchasing and Quality Director of McDonalds in Russia, Vasily Spiridonov - the official representative of the international organization MSC (Marine Stewardship Council).

A. DYKHOVICHNY: 11-35 in the capital. Our guests are Irina Korshunova, Purchasing and Quality Director of McDonalds in Russia, Vasily Spiridonov, the official representative of the international organization MSC (Marine Stewardship Council), were our guests. We are talking about fish. The topic of fish is not fully disclosed. Let's go further. Listeners ask: “Why are there so few fish?” Our listener writes on the Internet: “I love fish, but you have a very modest choice of fish dishes: fillet-o-fish and some kind of roll. Why not expand the fish menu?” Another question from listener Alex: “Very few fish. For breakfast, there is none at all, only pork.”

I. KORSHUNOVA: I like fish and seafood very much. Completely agree with listeners. In fact, we are slowly moving towards expanding the range, fish in particular. But in fact, we listen to customers and expand our entire range of products. Sometimes our extraordinary popularity is really the limiting factor. Because we are working on the verge of such capacities, I mean the internal resources of each of the restaurants. Fortunately, visitors vote with their feet, they come to us, there are many of them. Sometimes we simply do not have the opportunity to immediately expand the menu, because it is necessary to introduce additional internal production facilities. It will happen, I promise. I love fish myself. We will expand the fish assortment as well. There will be new items next year, not necessarily fish, but also seafood. In fact, we have shrimp from seafood, not on a permanent basis, but on a promotional basis. Come please.

A. DYKHOVICHNY: If I give you an idea how to expand the fish assortment without any problems at all...

I. KORSHUNOVA: We will definitely consider it.

I. KORSHUNOVA: Let him come to us, we will consider the idea.

A. DYKHOVICHNY: You will have to consider right now.

I. KORSHUNOVA: Let's take a look.

A. DYKHOVICHNY: There will be no problems, no other suppliers, nothing is needed. “I’m buying two filet-o-fish. I throw out one roll and make a double one. I suggest you introduce such a burger in the assortment - double filet-o-fish.

I. KORSHUNOVA: Roman is absolutely right, thank you very much for the idea. We already have this in our meat assortment, when we simply add a meat cutlet and we get a double. Well, it can be applied to fish.

A. DYKHOVICHNY: Roman, you go to McDonald's and demand your dividends, I think, for this recipe. It's all very cool - fresh fish. But the question of preparation, you see, is a very important point. Because anyone can ruin a good product. Right right? “What kind of processing does a fish go through, from its capture to the checkout in a restaurant?” asks our listener on the Internet.

I. KORSHUNOVA: In fact, there are not so many stages. The fish is being caught. Naturally, it is immediately directly processed on mother ships. Most mother ships have their own production facilities, where fish can be frozen immediately. It is frozen, sent to the enterprise to suppliers. The supplier of our fish is the Danish company Espersen, its production facilities are located in Denmark, the second production facilities are in Poland. There, the fish is cut into pieces familiar to us, squares for fillet-o-fish. An additional control is carried out for the absence of stones, after mechanical processing, in order to prevent ingress. Then it is breaded, frozen. That's it, ready to be sent to McDonald's restaurants.

I. KORSHUNOVA: Then it is prepared in our 100% vegetable sunflower oil. In fact, the oil here is unique, extraordinary, only we have it. Because this oil contains a fairly high percentage of oleic acid. If we entered the scientific world and looked at the details of the fatty acid composition of this oil, then it is very close to olive oil in this composition, in its characteristics. We all know that olive oil is very useful, in particular, it is good for the cardiovascular system. We fry in such 100% sunflower oil, which is close in its characteristics, and prepare fillet-o-fish.

A. DYKHOVICHNY: Polyunsaturated fatty acids, right? I'm talking about a candidate of biological sciences.

I. KORSHUNOVA: And we have such an unusual sunflower that it is also very close in its composition to olive oil.

A. DYKHOVICHNY: A nasty question, I warn you in advance. How many times is the oil used?

I. KORSHUNOVA: Our butter is very strictly controlled. I am happy with the question, because there is an opportunity to answer it. It is controlled in a simple way. Test strips, colored. By changing the color, either oil is added, if its characteristics correspond, or it is removed. It is constantly filtered. Our standards are very strict. I can also proudly say that here we follow the standards of the Russian Federation, and they are tougher. This is a maximum of 1% free fatty acids. If we look at the standards in other developed European countries, it is usually 2.5%. So here we are ahead of the rest, because at McDonald's we have a principle to follow those standards that are tougher. If the McDonald's standard is tougher in some category, usually with regard to temperature conditions, then we follow our internal standards; if RF standards are tougher, then we follow RF standards.

A. DYKHOVICHNY: In addition to the fish history and this fish certification, are there any other stages of preparation, maybe food products that are also certified?

I. KORSHUNOVA: In 2007, McDonald's was the first company on the Russian market to inform visitors about the importance of socially responsible business conduct. We have started selling eco-certified coffee in our restaurants. There are two types of certificates: the so-called UTZ certificate and the Rainforest Alliance certificate, which also confirms that the coffee is grown with care for the environment and people.

A. DYKHOVICHNY: Roman, unlike me, turned out to be an absolutely disinterested person. “A thank you call is enough.”

I. KORSHUNOVA: Give me a phone number, we'll be happy to call you.

A. DYKHOVICHNY: Yes, we have it. Thank you. Irina Korshunova - Purchasing and Quality Director of McDonalds in Russia, Vasily Spiridonov - the official representative of the international organization MSC (Marine Stewardship Council), were our guests. We talked first of all about fish, about quality. Thanks, Irina. Thank you, Vasily.

I. KORSHUNOVA: Thank you very much.

Fast food is firmly entrenched in the life of modern man. Its diversity is simply amazing. All new fast dishes for every “taste and color” are regularly invented. The most popular food here is certainly a hamburger. Chicken connoisseurs can opt for the Chickenburger. Fish lovers were also not deprived of attention, a fishburger was created for them.

This is a burger, which necessarily includes a fish cake and a special sauce. Other ingredients can be added as desired. Like any other fast food, the calorie content of a fishburger is rather big, but it is lower than that of the same hamburger due to fish.

Children especially like to eat fast food, but many parents question the quality of such products. In order not to worry about your beloved child, and also to please yourself with not only a tasty, but also healthy burger, cook a fishburger at home. Consider step by step and with a photo the cooking options for this dish.

Fishburger like in McDuck

Many of you must have been to McDonald's at least once and tried the food there. Fishburger is one of the signature dishes of this establishment. It also has another name - Filet-o-fish. From this recipe you will learn how to cook such a dish on your own, as close as possible to the original version. The scheme of its preparation is very simple.

You need:

• Fillet of white fish (it is better to take cod) - 6 pieces;
• One egg;
• 6 squares of cheese;
• 6 burger buns;
• Flour - 3 large spoons;
• 2 pickled cucumbers;
• Breadcrumbs;
• Mayonnaise - 5 large spoons;
• Salt - a quarter of a small spoon;
• Mustard - a teaspoon;
• Dill greens - a large spoon.

Now the Fishburger recipe itself, like in McDonald's:

1. First, let's make a tartar. If you wish, you can separately make such a sauce according to all the canons, but in this instruction we will prepare it in an accelerated version using store-bought mayonnaise. Finely chop the dill and chop the cucumbers, then mix them with maynesic and mustard. On this tar-tar is ready;
2. Let's move on to the fish. Cut the fillet into square steaks and salt them on both sides;
3. Roll each fish piece first in flour, then in beaten egg mixture, then roll in breadcrumbs;
4. Fry the blanks in a frying pan with plenty of oil over a medium flame for 2 minutes on each side;
5. When you turn the cutlet over to the other side, immediately place a slice of cheese on it so that it melts. If the cutlets suddenly start to burn, then it is better to bring them to readiness in the oven for five minutes at 180 degrees;
6. We warm the buns a little in the microwave and cut in half lengthwise;
7. The process of assembling the fillet-o-fish is as follows: grease half of the bun with one teaspoon of sauce, place the fish on top with the cheese down, coat with the same amount of tartar and cover with the second half.

Simple Homemade Fishburger with Grilled Fish

This homemade fishburger recipe is perfect for fish lovers. You can take this quick dish to work or eat it on the road. Also, this dish goes well with white wine and beer.

You will need:

• Two buns;
• White fish fillet - 200 g;
• Two tomatoes and lettuce leaves;
• 2 slices of processed cheese;
• Fish seasoning - 2 small spoons;
• Garlic sauce - one and a half large spoons;
• Lemon juice - to taste;

Cooking step by step:

1. Cut the fillet into large pieces according to the size of the buns and send to marinate in seasonings and lemon juice for a couple of hours;
2. Transfer the pieces to the grill and roast for 15 minutes on each side. You can also bake fish in the oven or fry in a pan without adding oil;
3. Divide the rolls into two equal halves. If desired, you can make them crispy by frying in a pan or directly over an open fire;
4. Spread garlic sauce generously on one half of each of the rolls and place a piece of fish on them;
5. Put a plate of cheese on top, grease with sauce so that the Fishburger is not dryish;
6. Next, put the lettuce and tomatoes, cut into circles;
7. We cover all this splendor with the second half of the bun and enjoy the amazing taste of the burger.

Fishburger with fish cake

Ingredients:

• 3 medium potatoes;
• 2 rolls;
• Salmon fillet (without skin) - 300 g;
• Small onion;
• 4 pickled cucumbers;
• Thick natural yogurt - 3 large spoons;
• Flour - a large spoon;
• A sprig of tarragon;
• Lettuce leaves;
• Olive oil for frying.

Step by step preparation:

1. We clean the boiled potatoes in their uniforms and knead with a fork;
2. In a blender, grind the fish together with the onion, combine the resulting mixture with potatoes, mix and add;
3. We sculpt 4 flat-shaped cutlets from minced fish, dip them in flour, cool a little, then fry in a pan in oil for 3 minutes on each side;
4. Mix the crushed leaves of tarragon with yogurt, cut the cucumbers into circles;
5. Divide the rolls into two equal parts. Lay on one half, first lettuce leaves, then fish cake, then cucumbers. Brush with a tablespoon of the yogurt-based sauce and cover with the other half of the bun.

Video: Fishburger Recipe (File-o-fish)

Hi all!

My eldest son loves Filet-o-fish very much, and this love is very, very strong. Once a month he gets his own bun. Some time ago, he once said to me "Mom, it would really be cool if my favorite bun had not one cutlet, but two, well, like in yours" (meaning Big Mac).

McDonald's heard a child's dream and fulfilled it by adding to the menu DOUBLE FILLET-O-FISH.

I used to cook this burger myself, but after Iglo products disappeared from the shelves, finding a delicious breaded fish fillet became a problem. Therefore, I still prefer the McDuck burger.

Its cost is not much more expensive than the usual Filet-o-fish, only 150 RUBLES (25 rubles more expensive).

The packaging is identical to the single, except that there is a sticker in the double

Inside, a very lush, tender burger with two fish cakes, delicious sauce and cheese awaits us.

Two pieces of fish fillet (cod family), served on a fluffy steamed bun with half a slice of Cheddar cheese. Sandwich topped with tartar sauce.

There are legends about the bun. The same, steamed, tender, airy, light. It is so weightless that remorse does not torment you when you eat it on a diet :) For some reason, the bun loves to stick to the top cover (and to the teeth of especially picky customers). My son is always happy if he managed to peel it off without damage)

Tartar sauce is not the best here, but you can’t call it nasty either. Not quite mayonnaise, the taste goes well with fish. Sour for me, the child sometimes asks to order without sauce (but this way the burger becomes dryish)

And of course the fish cakes themselves. Very tasty, crispy, flavorful. I am glad that this is really a full-fledged fillet, and not minced fish.

Ease of cut, minimalism. Not a single extra detail. No desire to add vegetables. All ingredients are perfectly matched.

And most importantly, Filet-o-fish is one of the most "correct" burgers at McDonald's. The calorie content is not quite low, but for a lunchtime snack without any potatoes and Coca-Cola, it’s quite a worthy option (when you want to treat yourself)

KBZHU 478/26/21/45

Filet-o-fish, as I wrote above, I used to cook at home, the children always ate this "home top" with delight

For 6 buns I knead the dough:

300 ml of warm milk, a pound of flour, a couple of tablespoons of sugar, a spoonful of salt, 60 grams of butter, yeast. I form the dough that has come up into flat cakes, let it come up, you can sprinkle with sesame seeds if desired. Bake, let cool.

Well, then I cut it and fill it to taste: before it was Iglo fish sticks (and now if you come across another breaded fish fillet), children's tartar sauce (sour cream, a little kefir, grated pickled cucumber, garlic), and of course a slice of cheese ( sometimes cheddar, and sometimes I take it for a cheeseburger).

Delicious and quite easy!

Have a delicious day everyone! See you soon!

Why is that? It is difficult to answer this question precisely, but most likely due to its specificity and composition. We are not talking about size here, since a cheeseburger of a similar size is one of the most purchased products.

Story

Origin Filet-o-Fish is probably the most interesting and memorable. It was invented by the Cincinnati, Ohio franchisee Lou Groen in 1962.

Gron owned restaurants located in the Catholic area and, accordingly, its main visitors were Catholics. By tradition, they did not eat meat products on Fridays, and this had a direct impact on business on this seemingly profitable day of the week.

The sandwich has become popular among people who don't eat meat or have any dietary or religious restrictions. So, for example, in Islam, the fish used in Filet-o-Fish is considered an acceptable product, as they call halal. In some countries, the product became popular during Lent.

Filet-o-Fish was the first meat-free sandwich that McDonald's managed to introduce to its menu. An interesting fact from that time: Gron and Krok entered into a kind of deal - they began to sell 2 meat-free sandwiches on Fridays. The first one Kroc came up with was the Hula Burger (grilled pineapple with cheese on a cold bun). And the second product was a fish sandwich from Gron. Only one product was supposed to win and remain on the menu. Filet-o-Fish won. That was in 1963 and 2 years later in 1965 this product was introduced nationally.

Compound

Fele o' Fish has very few components in its composition: a regular bun, tartar sauce, breaded fish fillet and half Cheddar cheese.

Bulka

The basis of the sandwich is the so-called regular bun. It is also used in the preparation of hamburger, cheeseburger and double cheeseburger. In the case of Filet-o-Fish, the bun is not heated in a toaster, but steamed in a special steamer or steamer, as it is called in the McDonald's kitchen.

In restaurants, such rolls are delivered in plastic boxes, similar to other rolls:, or.

Two layers of 30 pieces each. The manufacturer packs them in 4 towers of 20 pieces each and they are delivered on special pallets to the central warehouses, and from there to restaurants. Since this is the most used bun, regular buns are mostly shipped as packaged by the manufacturer. If necessary, of course, the pallet with rolls is divided into several parts.

Tartar sauce

A sauce taken from French cuisine is ideal for fish. The sauce is prepared on the basis of yolk, vegetable oil and vinegar, with the addition of spices and chopped pickles. More details in the photo below.

Most sauces come in special tubes and are very convenient to use in a dispenser gun. Tartar sauce at McDonald's is no exception. The box contains 22 such tubes of 700 milliliters. For one Filet-o-Fish sandwich, 20 milliliters of sauce are dosed.

Fish fillet

McDonald's uses fish from cod family, for example, silver saithe or pollack, southern blue whiting, hoki. The meat of these fish is dietary, low in fat.

It is supplied to restaurants in blocks of 4 boxes, each box contains 42 fillets, in a block 168.

Breaded fish fillets are packed in three rows in a box.

Cheddar cheese

We have already dwelled on it in the description of other McDonald's products. The main feature with regards to Filet-o-Fish is that only half a slice of cheese is used. The reason is not the economy. The fact is that the fish fillet is rectangular in shape and when using a whole piece of cheese, it will melt only in the center, that is, in the place where it comes into contact with the fillet.

calories

According to the Russian official website, calorie filet-o-fish is 320 kcal. In Australia, the calorie content of the product is 303 kcal, and in the USA at the same time it is much more - as much as 390 kcal. These slight fluctuations are, of course, due to different suppliers around the world and various other features, such as the fat content of fish and so on.

Here is a photo with information about from the product packaging.

Appearance

A box with ready-made Filet-o-Fish or as it is sometimes called Fish Mac looks pretty nice.

The finished product looks modest due to the small number of ingredients in the recipe.

In the US, Filet-o-Fish was removed from the menu for a short time: from September 26, 1996 to March 22, 1998. Instead, the company introduced its other option - Fish Filet Deluxe.

In November 2007, McDonald's was forced to reduce its use of New Zealand grenadier in its fillet production due to declining fish numbers and the allowable commercial catch set by the New Zealand Department of Fisheries. The company was forced to look for a supplier elsewhere.

McDonald's tries to use fish only from areas approved by the non-profit organization MSC (Marine Stewardship Council) - Marine Stewardship Council. This, by the way, is also indicated by the organization's logo on the product packaging.

Every year it becomes more and more difficult to find fish from the regions certified by the Marine Stewardship Council.

At the end, you can watch one of the company's promotional videos about the fish supplier.