Cod and chips could soon be off the menu! Scientists say we should ditch white ... trends now
For many Britons, a trip to the seaside just isn't complete without a fresh portion of fish and chips.
But the beloved dish could soon become a thing of the past, according to a new study.
Researchers from the University of Essex claim Britons should ditch white, flaky fish like cod in favour of more local varieties, 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 demands as well as health and environmental targets.'
For many Britons, a trip to the seaside just isn't complete without a fresh portion of fish and chips. But the beloved dish could soon become a thing of the past, according to a new study
In the study, the team analysed how major policy changes over the last 120 years have influenced patterns in UK seafood production, trade and consumption.
Fish is one of the most traded foods in the world, and since the 1970s there's been a rapid increase in the UK's seafood imports, according to the team.
'The increasing popularity of tuna, shrimps and prawns highlights how UK consumers have largely not changed their eating habits to reflect changes in local seafood availability over the years,' said Dr Georg Engelhard, co-author of the study.
Popular flaky, white fish such as cod and haddock is largely imported into the UK from other countries, the scientists say.
Instead, the team suggests we should opt for species more common to our own waters.
This includes herring and mackerel, which are currently largely exported to the Netherlands and France.
Luke Harrison, who led the study, said: 'Our research highlighted that policy changes in the mid-1970s, particularly the introduction of Exclusive Economic Zones (EEZ) and the UK joining the European Union, drove a growing mismatch between the seafood produced in the UK and what we ate domestically.
'Exacerbated by stock declines caused by
