The UK is home to 7,210 fish and chip shops, according to one of the first comprehensive attempts to analyse the nation’s favourite takeaway.
The figure is lower than data from the Federation of Fish Friers, which says there are around 10,500 specialist fish and chip shops in the UK, although this number appears to be from a few years ago.
The report, published by Seafish, the UK public body supporting the seafood industry, and supported by the Frozen at Sea Fillets Association (FASFA) and the National Federation of Fisher Friers (NFFF), provide one of the most detailed pictures to date of the UK’s fish and chip sector, including data on the species sold on menus, regional preferences, pricing, diversification and the current challenges facing businesses.
Cod, haddock, scampi and fishcakes are the most common seafood products found on menus, according to the Fish and Chips Takeaway Analysis Report. Haddock dominates in Scotland and parts of Yorkshire and the Midlands, while cod remains the most common choice elsewhere in the UK, it reveals.
Based on Seafish’s sample, the average price of haddock and chips is £10.29, while cod and chips costs £11.41.
The Seafish study also found that many businesses have expanded their menus beyond traditional fish and chips to include products such as burgers, pizzas and kebabs and noted that rising costs and recruitment challenges remain important issues for businesses across the sector.
“Our report confirms that fish and chips is very much alive and kicking in the UK - it remains one of the nation’s most iconic and recognisable meals, enjoyed by millions of people every year,” says report author Jennifer Robson, head of future readiness at Seafish.
“We embarked on this research to better understand a sector that plays a very important role in local economies and communities across the UK and provides a vital route through which consumers can enjoy seafood.
“Fish and chip shops also play an important role in connecting the public with a wide range of seafood beyond the traditional cod and haddock – for example lesser-known species such as plaice, skate and pollock, that can offer excellent eating quality and greater choice.”
Andrew Crook, president of the NFFF, says the report will help calculate the value of the fish and chip sector to the economy.
“The findings also highlight the resilience and adaptability of fish and chip businesses. While the sector faces challenges, businesses continue to evolve in response to changing consumer preferences and operating conditions while maintaining a food tradition that remains an important part of British culture,” he says.