Apathy To Blame For Poor Fish And Chips

Press, Volume CVI, Issue 31081, 9 June 1966, Page 8

Apathy To Blame For Poor Fish And Chips

While no standard can be set for the amount of fish and chips to be supplied for a given sum, bad cooking or unhygienic wrapping can be referred to health inspectors, according to “Consumer,” the magazine published by the Consumer Council. “The standard of fish and chips has come in for some seriously-needed criticism,” the article states. “Recent correspondence from members has drawn attention to the handling, as well as to the content, quality and quantity of the familiar newspaper parcel.” Standard Specifications

Excerpts from letters quoted deal mainly with the value received for one’s money, the varying sizes of pieces of fish and the quantities of chips. One member suggested the laying down of standard specifications for the size and weight of fish, for the proper sieving of chips, and for the cooking method.

Another complained about the amount of “rubbish” in with the fish and chips, and

the amount of batter in relation to the fish inside it

“Consumer” says that the possibility of standard specifications has been examined but found to be not feasible. In any case, it would not be compulsory for any shop to adopt the standard. Consumer Resistance The key appears to be the “non-discriminating buyer,” and, the article suggests, consumer resistance to unsatisfactory fish and chips would soon make the seller raise the quality- Nothing can compel the sale of good quality fish and chips. But, aa fish and chip shops are licensed and inspected at least once a year, action can be taken if there is a health hazard. The health regulations require clean wrapping. “The public is largely to blame by apathetically accepting poor standards in fish and chip shops, as well as other shops. Often it is just a matter of habit in buying at the same shop, when, with a little effort, it is possible to buy from a betterrun establishment,” the article says.