Fish & chips still favourite, insists Seafish

03 August 2016 by
Fish & chips still favourite, insists Seafish

Seafish UK has reacted to reports today that fish & chips have been overtaken by salads on British pub and restaurant menus.

According a survey by data and insight company Horizons: "Restaurants' decision to shun fattier options like fish & chips in favour of more virtuous cuisine is thought to be driven by the health trend which is sweeping Britain."

Mel Groundsell, corporate relations director for Seafish UK, replied: "Seafood in foodservice is on the rise overall, and fish & chips still maintain their iconic status as the UK's favourite dish.

"Our own research tells us that consumers are increasingly looking for healthier choices on menus and the foodservice industry needs to diversify its fish & chip offering to ensure consumers can still enjoy a healthy dish, rather than take it off the menu completely.

"There is real opportunity for operators serving fish and chips to innovate - for example, by using healthier cooking methods and alternative batters. Portion sizes have a role to play too and providing smaller sizes at different times of the day and for different meal opportunities can really help win the customer's attention.

"But fish & chips and mushy peas as a meal is a good source of protein, fibre and one of your five a day and everybody can enjoy it as part of a healthy, balanced diet."

Seafish UK is a non-departmental public body set up to improve efficiency and raise standards across the seafood industry and has a focus for the foodservice sector that is around nutrition, and supporting the sector to ensure the nation's favourite dish can be seen as a healthier choice.

Peter Backman, managing director at Horizons, quoted in the story, said: "The trend for healthy and lifestyle eating is becoming more and more popular and high street menus are now reflecting this. Operators now have to make a difficult decision about what to keep on their menus. It's important they stay in touch with what's hot and what's not."

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