Fish & Shellfish News

McDonald’s is Back on my Radar Screen with Fish McBites

Fish McBites for a limited time only

I’ve been off McDonald’s for awhile, trying to erase the sins of the holiday season by following the plan put forth in Tim Ferris’ book, The 4-Hour Body. It’s all about rapid fat loss and it’s been working pretty well, so I’m not eager to mess with it, but the beauty of the program is that once each week, you are required, that’s right, required, to binge. One must do so carefully, but still.

So this Saturday, I’m planning to head over to a Bay Area McDonald’s and try a new, limited-time product they launched this week called Fish McBites. I’m a sucker for restaurant history, so I thought it was cool when I learned that this year, McDonald’s celebrates the 50th anniversary of the Filet-O-Fish sandwich. That makes it a perfect time to launch a new fish product, but in 2013, we must be careful about sustainability and McDonald’s is on it with this one. Fish McBites contain wild-caught Alaska Pollock that is responsibly sourced from Marine Stewardship Council (MSC) certified sustainable fisheries. That makes McDonald’s the first fast food chain in the U.S. to offer MSC certified sustainable fish on its menu all year long (the same MSC certified Pollock is in the File O’ Fish sandwich too).

Fish McBites are only available until the end of March. They timed the launch to coincide with Lent, a period of time in the Christian calendar when people often decide to give up things, like red meat.

And Fish McBite’s aren’t only available in grown-up portions. For the first time ever, the limited-time Fish McBites Happy Meal brings a fish entrée option to the iconic Happy Meal.

Fish McBites Happy Meals with 1 percent low-fat white milk, 100 percent apple juice or fat-free chocolate milk, meet new nutrition criteria in the Council of Better Business Bureaus’ Children’s Food and Beverage Advertising Initiative.

This isn’t the first time I’ve gone out on a limb to promote McDonald’s. See my post from last year called, 10 Reasons I Take My Kids to McDonald’s (Seriously).

For more information about Fish McBites, nutrition information, or Greater Bay Area McDonald’s commitment to the community and sustainability, visit or

Appetizers Poultry Uncategorized

Pretzel & Almond Coated Chicken Strips

Pretzel and Almond Coated Chicken Strips
Pretzel and Almond Coated Chicken Strips

On the treadmill at the gym yesterday, I caught an episode of Guy Fieri’s “Off the Hook” on the Food Network. It inspired me to go home and make my own version of what he was cooking. He was using crushed pretzels and almonds to coat chicken strips. “Brilliant!” I thought. I had chicken tenders in my refrigerator at home, pretzels in the cupboard, and a four-year-old son who wants to eat chicken nuggets every night anyway. So I adapted his recipe to my liking and gave it a whirl. Guy Fieri’s full recipe can be found here: Awesome Pretzel Chicken Tenders with Spicy Honey Dijon Sauce.

My version is slightly different. I didn’t have buttermilk on hand nor did I have time to let the tenders marinate for long, but the results were still great and my 4-year old actually cleaned his plate (which I neither require nor encourage, but still).

This was the first time I was truly successful at keeping the coating on something frying. Was it the milk that made the difference or the fact that the coating was made of such granular pieces? I’m not sure, but it really worked.

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