Reputable fish and chip shops have moved quickly to reassure customers about the species of fish they are serving, following claims that some rogue operators are misleading customers.
It comes after a BBC North West investigation found catfish – also known as pangasius or river cobbler – being sold in the region’s chippies without customers being fully aware.
The investigation began after the owner of a Liverpool chip shop contacted the BBC to raise concerns about the dishonest practice. DNA testing carried out at Liverpool John Moores University found that three takeaways advertising “fish and chips” on their menus had in fact sold catfish.
Bizzie Lizzie’s in Skipton, North Yorkshire, sent an e-mail to customers on Friday morning with the subject line We Are Proud of Our Fish. It stated: “We only supply cod or haddock, as stated on our menus, online and on our digital display boards. No inferior species have been or will be sold at Bizzie Lizzie’s.”
Meanwhile, Shaws of Dodworth in Barnsley, South Yorkshire, took to social media to reassure customers, promoting its open fridge policy and inviting an inspection of its fridges and freezers at any time. The post read: “At Shaws Fish and Chips Dodworth, we believe you should always get exactly what you pay for.
“We are so proud of our sourcing that we have nothing to hide. Want to see for yourself? Anyone is welcome to inspect our fridges and freezers at any time. You will only ever find three things in our shop: cod, haddock, hake.”
Anne Wallace, owner of Taylor’s Fish & Chips in Stockport, Greater Manchester, said trade over the weekend was unaffected by the story and that clearly communicating what fish they sell over the years has inspired confidence in her customers. She added: “We only sell haddock now as we’ve just taken cod off the menu, and we’ve always clearly communicated what we sell to our customers as well as having videos showing the trawlers that catch our fish.
“The NFFF sent us some posters last week when they knew about the story, so we put those up and we briefed all the staff, even the young lad who collects the pots, to be able to answer any questions should they get asked. But to be honest, nobody asked anything and we had a very good weekend.”
The NFFF said that while there’s a definite need to find alternative species for reasons to do with cost and sustainability, this should be done “openly, and no frier should ever mislead the consumer”.
