Fish and Chip Shops Turn to Alternative Species as Cod Prices Surge

Britain’s fish and chip shops are increasingly swapping traditional cod for cheaper alternatives as soaring seafood prices place pressure on one of the UK’s best-loved takeaway meals. Industry figures warn that rising costs, tighter fishing quotas and mounting operational pressures are forcing many independent chippies to rethink their menus in order to survive.

Cod Prices Put Pressure on Britain’s Chippies

For generations, cod and chips has been a staple of British high streets and seaside towns alike. Yet many fish and chip shop owners now say the cost of serving the classic dish has risen sharply over the past year.

Across the UK, more takeaways are introducing species such as hake, pollock and monkfish as lower-cost options for customers who may be reluctant to pay higher prices for cod.

The industry has already seen a significant decline in numbers over recent decades. Around 35,000 fish and chip shops were operating across Britain roughly a century ago. Today, that figure has fallen to around 10,000, with trade bodies warning that further closures are possible if costs continue to rise.

Rising Fishing Costs and Quotas Hit Supply

Fish and chip shop owners say a combination of Atlantic fishing quotas and global instability has contributed to the steep rise in cod prices.

“Massive” Increase in Wholesale Prices

George Morey, the fifth generation of his family to run Knight’s Fish & Chips in Glastonbury, Somerset, said wholesale prices have become increasingly difficult to manage.

“We’re probably paying about £150 more a case for cod than we were last year. It’s a massive increase and sadly we can’t absorb those kinds of increases,” he explained.

According to Mr Morey, one 18kg case of cod now costs roughly £298.

To reduce the impact on customers, the business has expanded its menu to include alternative species while attempting to keep cod prices at manageable levels.

“We do have to put the price up, but in order to help with the damage we put on all these other species so we can keep the cod price where we want it to be, both for us and the customer,” he said.

Customers Still Loyal to Traditional Cod

Despite efforts to encourage diners to try different fish, many customers remain firmly attached to cod.

Mr Morey said shoppers often react positively after tasting alternatives such as hake, yet still return to ordering cod.

“You will offer them a small taste of a different species and they’ll go ‘wow that’s great, I love it’. But then you’ll ask them what they want to purchase and they’ll say ‘I’ll have the cod please!’”

He described cod as a “premium product”, adding that many customers are willing to pay more to preserve the traditional fish and chip experience.

Independent Shops Face Wider Challenges

Industry representatives say higher seafood prices are only part of the problem facing smaller operators.

Andrew Crook, president of the National Federation of Fish Friers, said independent businesses are finding it increasingly difficult to cope with rising compliance requirements alongside everyday trading pressures.

Smaller Businesses Under Strain

“We are seeing shops close,” Mr Crook said.

“It’s more and more difficult for the smaller shops just to compete and keep up with legislation.”

He added that many owners now spend large amounts of time dealing with administration and regulatory requirements rather than focusing on serving customers.

“We’re busy producing fish and chips — that’s what we came into the industry for — and you spend more and more of your time filling out forms and making sure you’re compliant,” he said.

Customer Loyalty Remains Crucial

Some businesses believe loyal customers and strong service standards will be essential in helping the sector weather the current challenges.

At Papa’s in Weston-super-Mare, Somerset, owner Adam Papa said long-standing staff and returning customers have helped keep the restaurant resilient during difficult trading conditions.

“The main secret is the support of our patrons, and my colleagues who are absolutely amazing — they’ve been the rocks of the business,” he said.

Mr Papa remains optimistic about the long-term future of the nation’s favourite takeaway.

“Fish and chips is our traditional meal and it’s never going to die,” he added.

However, he acknowledged that consumers are increasingly aware of higher menu prices compared with just a few years ago.

“What we need is understanding that fish is very expensive and not as reasonably priced as it used to be five years ago. Just having their support for local businesses like ours is what it’s all about. We’ve just got to get through this situation.”

Future of Britain’s Favourite Takeaway

While cod and chips remains deeply rooted in British food culture, the industry is clearly entering a period of change. Rising wholesale prices, tighter regulations and shifting consumer habits are forcing fish and chip shops to adapt in order to survive.

For many businesses, offering alternative fish species may become less of a temporary measure and more a permanent feature of menus across the UK.

Graham Greene

“Entrepreneur. Freelance introvert. Creator. Passionate reader. Certified beer ninja. Food nerd.”