Long John Silver's to switch all restaurants to trans fat free oilStaff writer ▼ | August 30, 2013
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 are glad that Long John Silver's will, by the end of the year, transition to a trans-fat-free oil for frying. 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," said CSPI executive director Michael F. Jacobson. ■