Rising Costs Push Up the Price of Fish and Chips

What was once one of New Zealand’s most affordable takeaways is now hitting wallets hard, with the price of fish and chips soaring 154% between September 2005 and September 2025.

But despite the jump, Fresco Fisheries owner Eamon Joe says the classic meal is still “good value for money” compared to most other fast-food options.

Joe said the industry has been hammered by rising costs since Covid, with labour expenses and increasing compliance requirements among the biggest pressures.

“It’s the cost of getting things done these days,” he said. “There are always added costs we have to absorb.”

Prices for essentials such as beef, butter and beef tallow – once a common frying oil – have surged. Joe shifted to rice bran oil years ago, but even that now costs “probably double” what it used to.

“We have no control over that. We either absorb the cost or pass it on.”

Fish prices have also climbed, driven by availability, seasonality and demand. Joe said differences between shops often come down to portion size and the type of fish they sell.

“You might get a slightly thinner or thicker fillet depending on the shop. And different varieties fluctuate a lot in price.”

At Fresco Fisheries, a fish and scoop of chips is currently $9.20.

Customers are also increasingly picky about their preferred species, Joe said.

“They want cod, terakihi, gurnard… and those prices have all gone up. When these seasonal fish are scarce, the price can jump 10–40%.”

Despite the rising costs, Joe said most shops try to keep menu prices stable for as long as possible — even while their own costs shift week to week.