sandwich articles
What specific fish species is officially used for the battered and fried fillet in the Filet-O-Fish?
What distinct feature characterized the sales slump experienced by Lou Groen in Cincinnati, Ohio?
What is the scientific classification provided for the Alaska Pollock used in the sandwich?
When was the Filet-O-Fish sandwich introduced onto the national menu across the United States?
What operational choice for the Filet-O-Fish prioritizes product consistency over ingredient variety?
Which specific ingredient is placed directly onto the hot fish fillet to allow it to melt slightly?
What primary characteristic of Alaska Pollock allows it to hold up well during the required frying process?
What key requirement does McDonald's state regarding how their Alaska Pollock is harvested?
How is the existence of the Filet-O-Fish different from concepts developed via general market research?