Cod and chips could soon be off the menu! Scientists say we should ditch white flaky fish
For many Brits, a trip to the coast isn’t complete without a fresh serving of fish and chips.
But according to a new study, the beloved dish could soon be a thing of the past.
Researchers at the University of Essex argue that Britons should ditch white, flaky fish such as cod in favor of more local species, such as herring and mackerel.
Dr. Anna Sturrock, senior author of the study, said: ‘In the face of climate change, global overfishing and potentially restrictive trade barriers, it is important that we promote locally sourced seafood and provide clearer guidance on non-seafood alternatives.
“Ultimately, this will help meet national food security requirements as well as health and environmental goals.”
For many Brits, a trip to the coast isn’t complete without a fresh serving of fish and chips. But according to a new study, the beloved dish could soon be a thing of the past
In the study, the team analyzed how key policy changes over the past 120 years have influenced patterns in UK seafood production, trade and consumption.
Fish is one of the most traded foodstuffs in the world and there has been a rapid increase in seafood imports to the UK since the 1970s, according to the team.
“The increasing popularity of tuna, prawns and prawns shows that consumers in the UK have largely failed to adapt their eating habits over the years to changes in the availability of local seafood,” says Dr Georg Engelhard, co-author of the paper. research.
Popular flaky, white fish such as cod and haddock are largely imported into the UK from other countries, the scientists say.
Instead, the team suggests we should choose species that are more common in our own waters.
Think of herring and mackerel, which are currently largely exported to the Netherlands and France.
Luke Harrison, who led the study, said: ‘Our research has shown that policy changes in the mid-1970s, notably the introduction of Exclusive Economic Zones (EEZ) and the UK’s entry into the European Union, created a growing mismatch between the seafood produced in the UK and what we ate domestically.
“Exacerbated by stock declines due to fishing, climate change and habitat loss, this widening gap far exceeds any previous mismatches between availability and consumption – including those during both world wars – and we have seen increasing reliance on seafood imports. and a decrease in domestic landings.’
The NHS recommends that a healthy, balanced diet should include at least two servings of fish per week, including one serving of oily fish.
The team suggests that we should opt for species more abundant in our own waters, including herring and mackerel, which are currently largely exported to the Netherlands and France
However, according to the study, Britons currently eat 31 percent less seafood than these guidelines.
The research comes shortly after scientists dished up the world’s first 3D-printed lab-raised fish, claiming it flakes and “melts in your mouth,” just like the real deal.
Cells were grown in a lab to create the futuristic grouper fillets, without the need to put further pressure on dwindling fish populations.
Israel-based Steakholder Foods hopes to get its food to market within months so others can try the “world-class” fish for themselves.
“We are delighted to have produced the world’s first whole fillet farmed fish in partnership with Steakholder Foods,” said Mihir Pershad, CEO of Umami Meats who supplied the fish cells.
“In this first tasting, we showed a cultured product that flakes, tastes and melts in your mouth, just like excellent fish should be. In the coming months, we want to announce our plans to bring this world-class farmed fish to market.”