Filet-O-Fish
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| Nutritional value per 1 sandwich (141 g) | |
|---|---|
| Energy | 380 kcal (1,600 kJ) |
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38 g (13%)
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| Sugars | 5 g |
| Dietary fiber | 2 g (7%) |
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18 g (28%)
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| Saturated | 3.5 g (19%) |
| Trans | 0 g |
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15 g
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| Vitamins | |
| Vitamin A | 30 IU |
| Vitamin C |
(0%)
0 mg |
| Minerals | |
| Calcium |
(15%)
150 mg |
| Iron |
(6%)
0.8 mg |
| Sodium |
(43%)
640 mg |
| Other constituents | |
| Energy from fat | 170 kcal (710 kJ) |
| Cholesterol | 40 mg (14%) |
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May vary outside US market. 360 kcal (1,500 kJ) in UK. Some restaurants publish nutritional information for the sandwich with the tartar sauce removed.
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| Percentages are roughly approximated using US recommendations for adults. Source: McDonald's |
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The Filet-O-Fish is a fish sandwich sold by the international fast food chain store McDonald's. It was invented in 1962 by Lou Groen, a McDonald's franchise owner in Cincinnati, Ohio. While the fish composition of the sandwich has changed through the years to satisfy taste and supply shortcomings, the framework of its ingredients have remained the same; a fried breaded fish fillet, steamed bun, tartar sauce, and pasteurized processed American cheese.
As of December 2014[update], the Filet-O-Fish contains a battered, fried fish fillet made from Alaska pollock. In New Zealand and the United Kingdom Filet-O-Fish contains hoki instead of Alaska pollock. McDonald's Canada, United States, United Kingdom, Australia, New Zealand, Czech Republic, The Netherlands and Hong Kong uses a half slice of cheese in each Filet-O-Fish sandwich.
The sandwich was created by a McDonald's franchise owner in Cincinnati, Ohio, named Lou Groen in 1962. Groen owned a McDonald's in a predominantly Roman Catholic neighborhood where his Catholic customers engaged in the practice of not eating meat on Fridays.
The product was named by Cye Landy of Cye Landy Advertising Agency, which was the advertising firm for that particular McDonald's franchise.
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Wikipedia