UK households are being urged to reconsider ordering cod at fish and chip shops as cod populations have been steadily declining since 2015. The Good Fish Guide uses multiple traffic light ratings for each fish species, detailing sustainability based on fishing or farming methods and locations.
Declines in UK cod stocks come from overfishing, rising sea temperatures caused by climate change, and ecosystem pressures impacting breeding and juvenile survival rates. In response, the Good Fish Guide recommends sustainable alternatives such as European hake. This flaky white fish resembles cod but benefits from healthier UK stock levels. Selected UK haddock, particularly those caught in the North Sea or West of Scotland, also remain a more sustainable option.
Chris Graham, Head of Sustainable Seafood and Ocean Regeneration, emphasizes the need for robust government support to shift towards low-impact fisheries and sustainable aquaculture. Kerry Lyne, Good Fish Guide Manager, highlights how increasing demand for traditionally popular species like cod and scampi is putting pressure on stocks, and encourages consumers to choose sustainably to support local fish populations and better managed fisheries.
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The industry is facing economic challenges as well. Ian Stead, owner of Steels Corner House Restaurant in Cleethorpes, reports suppliers’ prices have been rising by roughly 10% each month. After over 20 years in business, Stead describes the current period as “the worst time for the industry.” Due to the ongoing cost of living crisis, increasing menu prices is not viable, leaving many fish and chip shops barely breaking even. Stead hopes for improvements in the future but acknowledges the difficulties ahead.