Fish and chip shops leading the way in sustainability

22 October 2009 by
Fish and chip shops leading the way in sustainability

The humble fish and chip shop is leading the way in sustainability compared to the Michelin-starred restaurants caught out by serving endangered species of fish, it has emerged.

According to The Frozen at Sea Fillet Fish Association some 90% of our fish and chips shops use frozen at sea fillet fish caught in the well managed and sustainably fished waters of the North Atlantic and Barents Sea.

The findings come on the back of a survey of 100 top restaurants which examined whether restaurants are serving fish caught from healthy populations.

A staggering nine out of 10 were serving at least one "fish to avoid" from overexploited stocks and a number of Michelin-starred restaurants were among the worst offenders.

Tim Cartwright-Taylor, chairman of The Frozen at Sea Fillets Association (FASFA), said: "FASFA is a trade organisation representing trawler owners who only catch their quotas in the carefully managed waters of the Barents Sea and North Atlantic.

"With some 90% of fish and chip shops using frozen at sea fillets it would seem the traditional take-away is leading the way in sustainability and doing much better than most of the top UK restaurants."

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By Helen Gilbert

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