Michael Conathan, Kiley Kroh, and Junayd Mahmood peel back the breading on your fast food fish sandwich.
The world of fast food fish is often murky. Exactly which species lurks beneath the breading and between those sesame-seeded buns? How was it caught? Where did it come from?
These questions don’t typically arise when it comes to conversations about other fast food products. Beef is pretty much just beef. Chicken is just chicken. We don’t ask if our hens are bantams, leghorns, or Rhode Island Reds. Or whether the cow was raised in Oklahoma or Brazil. (Perhaps we should, but that’s an issue for another day and another columnist to investigate.) And while we might look for “free range” or “organic” labels at the grocery store, if we’re eating under the Golden Arches, we’ve pretty much decided to skip that particular green step.
In this week’s column we look into the fishy offerings from the top fast food chains””four breaded and fried, one popped out of a can and mixed with mayo””to find out what’s in your sandwich. We present them below with just a soup§on of sustainability criteria so that even when you’re making the decision to fund fast food nation you can at least be fully informed about how to minimize your environmental impact.