boingboing at July 2nd, 2013 13:07 — #1
On Long John Silver's "Big Catch" meal: "This company is taking perfectly healthy fish and entombing it in a thick crust of batter and partially hydrogenated oil." -Center for Science in the Public Interest executive director Michael F. Jacobson. The dish has 16 days' recommended allowance of transfats. READ THE REST
jorpho at July 2nd, 2013 13:14 — #2
There's a recommended daily allowance of transfats? Other than "zero" ?
stephen_schenck at July 2nd, 2013 13:22 — #3
Important distinction: that's 16 times the RDA, as recommended by the American Heart Association.
The AHA is not in charge of food labeling or setting Daily Reference Value guidelines. That's the FDA's gig, and the FDA does not provide a figure for trans fats.
So ultimately, that "16 times" business is as much pulling numbers out of nowhere as the "3x bigger" is in the ad copy for the LJS Big Catch itself.
jandrese at July 2nd, 2013 13:28 — #4
Regardless, that's still a lot of fat, and it jives with my relatively rare experiences with LJS, that they don't heat their oil hot enough and end up with a soggy mess more often than not. It's a shame because fried fish is delicious, but their batter is way too thick and the oil too cool and the product they serve is just gross.
tobinl at July 2nd, 2013 13:58 — #5
Moving to Seattle has ruined me for seafood. I would never go to Long John Silvers or anything like it anymore, not even Red Lobster if it can be helped. That said I love good fish and chips but only have it once a month at best as it really is not a healthy food choice.
boundegar at July 2nd, 2013 14:23 — #6
This is fine, since I only order the Big Catch twice a month anyway,
miasm at July 2nd, 2013 14:26 — #7
or as they call it in Scotland, Friday night supper.
Ooh, I could go a chipper.
sockdoll at July 2nd, 2013 17:44 — #8
I'm pretty sure it's dead and no longer healthy by that point.
stefanjones at July 2nd, 2013 17:53 — #9
Makes you wonder what the lobbying budget of the American Transfat Manufacturers Association is like.
stefanjones at July 2nd, 2013 17:56 — #10
Long John Silver's is one of those places who deploy a magical amnesia ingredient that makes your forgot how utterly disgusting their food is after a few weeks.
The closest Long John Silver's to me is also a Taco Bell, whose food also has that
Jesus Christ, why do I never seem to learn this stuff is shit? effect.
antinous at July 2nd, 2013 18:14 — #11
Es muy macho contra un pez, si es un pescado.
-- Tennessee Williams (or possibly Gore Vidal.)
sadpear at July 2nd, 2013 20:10 — #12
Every now and then I have a craving for fried fish. But I think I'll stick to Luby's because it is actually good.
christina at July 2nd, 2013 20:20 — #13
I can only imagine it's as massive as that slab of haddock.
But seriously, I'd pay good money to spy on one of their dinners.
cdgrimm at July 2nd, 2013 20:55 — #14
Screw the CSPI the only reason it contains that much trans fat is because the CSPI forced them to switch from Lard to Crisco back in the early 80's. Now they are blaming the fast food industry for their and the govt's screw up. Don't believe me look it up.
l_mariachi at July 3rd, 2013 00:39 — #15
I wouldn’t have guessed that a drive-in cafeteria served good fried fish.
sadpear at July 3rd, 2013 09:22 — #16
I like whatever magical ingredients go into their breading because it is crunchy and the fish doesn't dry out. Also, Luby's tastes kind of like my grandma's cooking so there's a whole nostalgia factor for me.
boingboing at July 7th, 2013 13:07 — #17
This topic was automatically closed after 5 days. New replies are no longer allowed.