Long John Silver's

I have been eating at this particular Long John Silvers, in Troutdale, OR, for the last nine years. I've always loved it. One particular reason was that the fish was always thick, tender, juicy and flaky. This is of particular interest to me because I had gastric bypass surgery twelve years ago and many fast food products (read... burgers) are no longer an option for me. LJS was finally a perfect, delicious, inexpensive alternative for me when I needed something hot, fast and inexpensive. It was great, and I've loved it for nine years... until recently. I noticed that the quality of the batter they dip the filets in was a little different, slightly denser and more "sticky" than before, so I began asking them to fry it fresh, because after it had been under the heat lamps for any length of time the filets would dry out and the batter would be inedible for me. Then, about a month ago, the filets changed. They are now completely inedible for the same reasons I can't eat burgers or other items from other fast food chains. The filets are almost half the thickness they were before. When cooked, combined with the denser, stickier batter, the filets are almost chewy. I am unable to digest them, any more, and it makes me sad. I understand it's a lot to ask that a company offer me more product for the same amount of money, and I'd be willing to pay more, truly, but the truth of the matter is that I can't eat the product at all now. Long John Silvers' is protecting their bottom line but they're losing customers to do so. Loyal, happy customers that just wish they still made their products with the same level of quality as before. Good bye, LJS. It really was great, while it lasted.