Burger King will begin using higher quality Alaska pollock in its fish sandwiches beginning this summer, sources told IntraFish.
The fast-food giant is currently using pin bone out (PBO) pollock fillets, but will switch to deepskin later this year, bringing Burger King in line with McDonald’s, said an executive with a US-based supplier.
“Wendy’s is using cod, so I guess they [Burger King] also needed to ‘upgrade’ their fish sandwich,” the executive said. “It’s great news that producers are upgrading their quality.
