The ‘Vinegar’ in UK Fish and Chip Shops Isn’t Actually Vinegar
Fish and chips are a beloved staple in the UK, with a staggering 382 million portions consumed annually, averaging around six portions per person. While salt and vinegar are customary condiments for this iconic dish, it may come as a surprise to many that the ‘vinegar’ used in UK fish and chip shops isn’t vinegar at all.
- In the UK, most fish and chip shops opt for non-brewed condiment instead of traditional vinegar.
- Non-brewed condiment is a synthetic, vinegar-like liquid made from acetic acid, water, and flavorings.
- This alternative to vinegar offers a similar tangy taste to malt vinegar but is quicker and cheaper to produce due to its lack of fermentation requirements.
Despite some establishments still offering genuine malt vinegar, non-brewed condiment remains the prevalent choice for its cost-effectiveness and longer shelf life. Additionally, chip shops have the option to purchase non-brewed condiment in concentrated form and dilute it with water, providing further convenience.
- Non-brewed condiment is also alcohol-free, catering to teetotal customers.
- Some fish and chip shops may serve fish varieties other than cod, such as haddock, pollock, whiting, sole, or hake.
- A 2014 study by Oceana revealed that up to 7% of fish sold in UK establishments was mislabeled, with alternative white fish marketed as cod.
This mislabeling phenomenon could stem from supply chain challenges or intentional misrepresentation for economic reasons, as cod typically commands a higher price than other white fish types. Fortunately, increased regulations and public awareness have curbed this practice in recent times, with traceability systems and DNA testing aiding in verifying the authenticity of fish in the industry.