Nothing hits the spot quite like a chippy on a Friday night, does it?
Whether your preference is a sausage, fish or a cheese pie, it’s a treat we spend the whole week looking forward to.
And part of what makes this British delicacy so beloved is the lovely vinegar that comes along with it.
By ‘comes along with it’, I of course mean ‘absolutely doused in’.
Well, I hate to break it to you, but the vinegar in fish and chip shops isn’t all it’s cracked up to be…
I know, I know, you’re feeling deceived right now.
You might want to read this sitting down.
YouTuber Tom Scott shared a clip in which he revealed that lots of fish and chip shops are actually using a malt vinegar substitute made with water, acetic acid, and flavourings.
Needless to say, Scott was unimpressed by this and suggested that chippy’s should be upfront with customers.
In the clip, he said: “Most people don’t know that this isn’t vinegar. Legally, it can’t be described as vinegar.
“Trading standards are really clear on that. It cannot be put in the little bottles that people traditionally associate with vinegar.”
So, why do chippy’s opt for the vinegar substitute?
Well, for one thing, it’s cheaper, and can be brought in concentrated form, meaning it’s easier to transport and store.
This vinegar alternative – which is actually called a ‘non-brewed condiment’ – is also halal and gluten-free, meaning it’s more inclusive for a wider customer base.
But regardless of this, Brits have still been left in shock by the revelation about their beloved condiment.
One person commented: “That explains why it doesn’t taste the same when I put vinegar on my fish and chips at home.”
Another said: “I would say it absolutely does matter from a taste perspective. (To me at least) The real stuff just tastes so much better.”
While a third wrote: “This would explain the ‘weak as p**s’ taste to chippie vinegar these days. They dilute it too much.”
But not everyone was bothered, with someone else adding: “I had absolutely no idea! And now that I know, I couldn’t care less. I have actually always preferred the vinegar on the counter and always wondered why it tastes better than the well known branded bottle in my cupboard!”
And a second added: “Chip shop ‘non-brewed condiment’ tastes much better on chips than malt vinegar, but real vinegar tastes better on other things, like a fry up, egg-bread and fried bread and cheese.”
Here I was, thinking that we could all come together and agree on something.
But alas, we are still a nation divided.
