Next month, Long John Silver’s restaurants that are transitioning will begin using trans fat free cooking oil for non batter-dipped products. This includes french fries, hushpuppies, clams, crab cakes, catfish and all breaded seafood products. Many locations will complete the transition later in the fall so that by the end of 2013, all U.S. locations of Long John Silver’s will be using trans fat free cooking oil for all fried products.
“The move to trans fat free cooking oil is part of the evolution of Long John Silver’s to a contemporary, relevant seafood brand which we began in 2012 after becoming an independent company,” said Mike Kern, CEO of Long John Silver’s. “We have been launching new flavors, new products and new ways to enjoy Long John Silver’s including the upcoming launch of a specialty, classic fish sandwich on Sept. 2.”
"We are glad that Long John Silver's will, by the end of the year, transition to a trans-fat-free oil for frying," said CSPI executive director Michael F. Jacobson. "We appreciate the speed and seriousness with which Long John's Silver's leadership addressed our concerns and made this important change for the better."
Since separating from YUM! Brands, Inc. in late 2011, Long John Silver’s has undertaken an historic brand evolution. While preserving and celebrating its classic fried fish and chips heritage, the company has introduced a variety of new products and new flavors. The trans fat free oil transition is just one step in the bigger plan to make Long John Silver’s more contemporary and desirable. Fans can now enjoy a menu that offers more tasty choices, including baked items and a variety of new sauces and sides. For example, look for the new Ciabatta Jack fish Sandwich, coming in September. The website (www.LJSilvers.com) also features a selection of under 600 calorie meals for consumers interested in calories.