Why is the Filet-O-Fish bun soft like a pillow? It has its own dedicated equipment, possibly the only piece used for just one item, it’s that important. It’s the only product we steam. We toast and caramelize all other buns. Filtered water hits a 400° plate for 12 seconds - instant facial.
BTW - there are two versions of this steamer, this is the one I prefer but not the most common. I have both.
History of the Filet-O-Fish
1962: 2.25 oz
1996: 3.4 oz (higher breading %)
1998: 3.0 oz (higher breading %)
2003: 2.55 (same breading as 1962)
In 2024 McD changed all of our buns. They took out HFCS and replaced it with sugar. For a better meat-to-bun ratio, they also changed the baking molds: instead of flatter, wider buns, they used the same amount of dough to make taller, narrower buns. This set off the internet: “shrinkflation.” Truth be told, no portion changed at all. No size reduction, calories didn’t decrease, cooking times weren’t altered, just the bun was taller and less round, same amount of dough.
Unfortunately, I couldn’t find a pic of the old vs new bun with the fish but we do use the regular bun for it, it’s just steamed instead of toasted.