UK's Fish and Chip Shops Ditch Cod as Prices Soar and Sustainability Concerns Grow

The Great Cod Exodus in British Chippies

In late April 2026, Harbour Lights in Falmouth, Cornwall, made headlines by removing cod from its menu entirely for a "cod-free week." This wasn't the first time owner Pete Fraser had undertaken the experiment—15 years prior, his attempt was met with skepticism and backlash. This time, however, the response was dramatically different, with customers asking if they could repeat the week. This shift signals a profound transformation in Britain's relationship with its national dish, driven by a confluence of economic pressures, sustainability concerns, and changing consumer attitudes.

The Rise of Alternative Fish Species

Across the UK, fish and chip shop owners are increasingly turning to alternatives to cod and haddock. Harbour Lights replaced cod with coley, pollack, hake, and hoki. The Cod's Scallops in Nottingham offers monkfish, hake, plaice, and sea bass. Donington Fish and Chips in Lincolnshire features hake and plaice, while the Mayfair Chippy in London removed cod due to sustainability concerns. In Cromer, Will Watson introduced New Zealand hoki, which he describes as "a cross between cod and haddock," priced at £12 with chips compared to cod's £14.10. These alternatives are often well-advertised, though some investigations have found instances of shops passing off catfish as "traditional fish and chips."

The Soaring Cost of Britain's Favorite Meal

The financial pressures facing fish and chip shops are substantial. The average cost of a fish supper has risen from £6.48 in 2019 to £11.17, according to the Office for National Statistics. This dramatic increase is driven by multiple factors: Brexit has complicated fishing quotas and supply chains, while dwindling fish populations have reduced availability. The pandemic, war in Ukraine, and conflicts in the Middle East have further exacerbated inflation and supply issues. The wholesale price of cod has doubled in just two years, with similar increases in the cost of British potatoes and cooking oil. These rising costs have led to regulars visiting less frequently and often sharing meals when they do.

Industry Transformation and Consumer Resistance

The fish and chip industry is undergoing significant changes, with hundreds of shops now up for sale and almost half of owners "extremely worried" about the future, according to the National Federation of Fish Friers (NFFF). Despite these challenges, the industry is adapting. Barry Young, managing director of Brixham Trawler Agents, notes that chippies are increasingly opting for hake, with "scope for a wider range of species to play a bigger role in the future."

Consumer resistance remains a hurdle, however. Cod and haddock still dominate sales, making up 75-80% of purchases at many establishments. Andrew Crook, president of the NFFF, notes that alternatives are "still not the norm," though their popularity is rising. Pete Fraser explains that cod and haddock make up the majority of his sales with a 17-3 split in favor of cod (though haddock is more popular in northern England and Scotland). This entrenched preference contrasts with European dining habits, where "over the Channel, they love variety."

The Future of Fish and Chips in Britain

Looking ahead, the fish and chip industry appears poised for continued transformation. Sustainability will likely play an increasingly important role, with Pete Fraser emphasizing his "personal mission to get the British to be braver" and try different fish to "take pressure off the stocks of the more popular ones." Fraser, a supporter of the Marine Stewardship Council (MSC), clarifies that his concern isn't with current cod stocks but with breaking lifelong habits.

Economic pressures will continue to drive innovation, with Will Watson questioning, "What's the point of having something on the menu you can't make money on?" As consumers become more price-sensitive and environmentally conscious, the industry will likely continue diversifying its offerings. The success of "cod-free weeks" and positive responses to alternative species suggest that British palates may be gradually expanding, potentially securing the future of the traditional fish and chip shop while easing pressure on cod stocks.