It’s been a seaside staple for decades – but cod and chips could soon be off the menu, scientists have warned.
The popular fish, known for its flaky white flesh, is often served in the 167 million fish and chip meals dished out annually in the UK.
But their stocks are plummeting – and it could mean switching your regular order to something a bit more obscure.
The warning comes from the Marine Conservation Society, which has updated its Good Fish Guide in line with the latest scientific advice.
It said there are no longer any recommended choices for UK–caught cod, and that Brits should turn to European hake as an alternative.
For those who may look to switch to scampi, it’s even more bad news – as they have also slipped down the sustainability scale.
Kerry Lyne, Good Fish Guide Manager at the Marine Conservation Society (MCS), said: ‘The challenge isn’t that fish and chips will disappear, but that the species must be sourced from further afield.
‘As pressure grows on traditional choices like cod and scampi, the Good Fish Guide highlights more sustainable alternatives and shows how consumer choices can support healthier local fish stocks and better–managed fisheries.’
Cod and chips has been a seaside favourite for decades, but scientists are calling on Brits to ditch the popular fish (stock image)
UK cod populations have been in decline since 2015 due to overfishing, climate–driven changes in sea temperatures and ecosystem pressures that affect breeding.
Remaining stocks in the sea off the north of the UK have now slipped further down the ratings, meaning any cod eaten here should now be imported from abroad.
The guide also encourages people to avoid cod caught in the Arctic.
The ‘best choice’ for the fish, the MCS said, is Icelandic cod caught by longline or gillnet – nets which hang vertically.
Some UK haddock remains a good option, depending on where they are caught. The best choice are those caught in the North Sea or West of Scotland.
Meanwhile the latest ratings for UK–caught scampi – also known as langoustines – have also been downgraded because fishing levels have been above recommended amounts for years and populations are declining.
It is best, where possible, to opt for langoustines that have been caught by pot or creel rather than trawled, conservationists said.
As an alternative to scampi the experts suggest UK–farmed king prawns, which have a much lower environmental impact.
The MCS said Brits should turn to European hake as an alternative to cod. Many fish and chip shops up and down the country already offer the alternative
The Good Fish Guide allows people to check whether the fish they are buying is from a recommended source
It’s not just fish and chips which have come under scrutiny with this update to the Good Fish Guide.
Mackerel, which moved off the charity’s recommended list last April and has recently been taken off the shelves by retailers including Waitrose, is now red–rated, meaning consumers are advised to completely avoid it.
Currently, the UK imports around 80 per cent of the seafood it consumes. The charity is now calling for the improved management of domestic fisheries to help rebuild stocks and reduce reliance on imports.
The guide recommends some well–managed UK options such as seabass from the North Sea, English Channel and Celtic Sea, or plaice from the North Sea.
They also suggest some UK farmed seafood like blue mussels and freshwater trout.
Chris Graham, Head of Sustainable Seafood and Ocean Regeneration at the MCS, said: ‘As an island nation, the UK has long relied on its fishing communities and the seas that support them.
‘It’s deeply concerning seeing so many of our iconic fisheries – from cod to mackerel – under increasing pressure.
‘While climate change is playing a role, years of overfishing and poor management have also taken their toll.’
Scampi, also known as Norway lobster, are caught using a technique called bottom trawling. This involves dragging weighted nets (pictured) across the bottom of the ocean
Last month, scientists from Convex Seascape Surrey warned that fishing scampi threatens to release vast stores of carbon dioxide and decimate ocean ecosystems.
The most common method for catching langoustines is to drag heavy nets across the sea floor in a process known as bottom trawling.
Conservationists have long warned that this practice causes enormous damage to marine life, but scientists have now identified another ‘hidden’ climate cost.
In a new study, scientists from the University of Exeter found that bottom trawling can release carbon that was trapped in the mud thousands of years ago.
With these hidden costs in mind, co–author Professor Callum Roberts told the Daily Mail that people should ‘definitely’ avoid British scampi caught through bottom trawling.
