Doggy Bag: Filet-O-Fish Gets Locavore Makeover

Our favorite morsel from the blogs.

Fusswich: First the Big Mac, then Pizza Hut's stuffed-crust pepperoni. Last week, Berkeley blog Local Lemons took on the Filet-O-Fish sandwich for its Fast Food Slow series ― a locavore re-engineering of chain restaurant dishes (if you can call them that). For her fishwich, blogger Allison scored line-caught local cod, baked brioche buns, whipped up Anchor Steam beer batter, and made tartar from scratch. Recipe here. As for the original? We'll let Allison tell it:

McDonald's uses approximately 11 million pounds per year of hoki in their Filet-O-Fish, and 4 million pounds of Alaskan pollock. They recently added pollock to the menu as the population of hoki began declining …When Lou Groen invented the fish sandwich in 1962, he opted for halibut. McDonald's quickly swapped out the more expensive fish for Atlantic cod – and we all know the sad state of the Atlantic cod population.

Enjoy your super-luxe simulacrum.

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