In 1965, McDonald’s Made Filet-O-Fish Its First Addition to Original Menu Due to Ohio Man’s ‘Determination’

### The Story Behind McDonald’s Iconic Filet-O-Fish Sandwich

In the bustling world of fast food, few items have withstood the test of time quite like McDonald’s Filet-O-Fish sandwich. Created in the early 1960s, this beloved menu staple owes its existence to the ingenuity of Lou Groen, a franchisee from Cincinnati, Ohio. Groen’s motivation to innovate stemmed from the need to serve his local Catholic community, who abstained from eating meat on Fridays during Lent.

As the story goes, Groen noticed a significant dip in sales at his restaurant during this period. With the solution in mind, he proposed the idea of a breaded whitefish sandwich to McDonald’s headquarters. Despite initial reluctance from company executives, Groen’s determination led to the testing of the sandwich, which turned out to be a game-changer for the franchise.

At the time, McDonald’s founder Ray Kroc wasn’t fully convinced of the potential success of a fish sandwich. He believed that a pineapple-and-cheese creation he dubbed the “Hula Burger” would be more popular. To settle the debate, a competition was set up where both sandwiches would be sold on a single Friday, with the winner gaining a place on the permanent menu.

In a rather unexpected turn of events, the sales results strongly favoured Groen’s creation. The Filet-O-Fish sold an impressive 350 units, while the Hula Burger managed a mere six. Kroc’s wager included a side bet with his grillman, Fred Turner, about whose sandwich would prevail, adding a layer of intrigue to the rivalry.

Thanks to this decisive victory, the Filet-O-Fish made its official debut on McDonald’s menu in 1965, becoming the first non-hamburger item to be added to the iconic lineup. Priced at just 29 cents, it quickly gained traction, particularly during Lent when many customers looked for suitable alternatives to meat.

According to a McDonald’s report from 2016, a substantial portion of Filet-O-Fish sales occurs during Lent, with 25% of the sandwiches sold that year being purchased in this 40-day period. This underscores the sandwich’s lasting appeal and its alignment with the dietary practices of many customers during this time.

The current iteration of the Filet-O-Fish includes a tender Alaskan Pollock fillet, topped with American cheese and tartar sauce, all nestled between a soft steamed bun. McDonald’s has made a commitment to quality by sourcing its fish sustainably, ensuring that customers enjoy not only a tasty meal but also one that supports responsible fishing practices.

Keystone Foods, a long-standing supplier to McDonald’s, provides the meat that constitutes a substantial part of the chain’s offerings, bringing in over 150 million pounds of beef, 300 million pounds of chicken, and 15 million pounds of fish annually. In particular, the Alaskan Pollock used in the Filet-O-Fish is procured from fisheries that adhere to sustainability standards, certified by the Marine Stewardship Council.

One of the notable figures in this supply chain is Kenny Longaker, an Alaskan fisherman who plays a vital role in catching the fish used in this iconic sandwich. Longaker’s boat, the Defender, sails out from Dutch Harbor, where the catch is processed within a remarkably short period to ensure freshness.

McDonald’s Filet-O-Fish has truly become a staple for millions around the globe. Its success story is not just one of a menu item; it reflects the evolving landscape of fast food, where consumer needs and sustainable practices are increasingly prioritised.

As it stands today, the Filet-O-Fish represents not only a popular choice for a quick meal but also a testament to how customer feedback and innovative thinking can lead to lasting change within a major corporation.