Waitrose suspends mackerel sourcing over overfishing sustainability concerns

Waitrose will suspend sourcing of North East Atlantic mackerel from 29 April 2026, becoming the first UK supermarket to take the step over sustainability concerns linked to overfishing.

The retailer announced the move at its Food System Transformed Conference on 26 February following scientific advice warning current catch levels threaten mackerel stocks. In September 2025, the International Council for the Exploration of the Sea (ICES) advised a 70 percent reduction in catches to rebuild the stock to sustainable levels.

Four Coastal States later agreed to reduce catches by 48 percent in December, which Waitrose said still falls short of the scientific guidance and does not meet its responsible sourcing requirements under the Sustainable Seafood Coalition’s codes of conduct. Waitrose sources all its North East Atlantic mackerel from Scottish waters.

The retailer will remove fresh, chilled and frozen mackerel products from sale by 29 April 2026, while tinned mackerel will remain available until existing stock sells through.

Speaking at the conference, Jake Pickering, Head of Agriculture, Aquaculture & Fisheries at Waitrose, said:

By suspending sourcing of mackerel at Waitrose we are reinforcing our ethical and sustainable business commitments, acting to tackle overfishing and protect the long-term health of our oceans and this crucial fish.

Our customers trust us to source responsibly, and we are closely monitoring the fishery. We look forward to bringing mackerel back to our shelves once it meets our high sourcing standards.”

Sustainable alternatives launched

To replace mackerel in its range, Waitrose will introduce several seafood alternatives from April and May, including smoked fish options and frozen sardines positioned as sustainable replacements.

New products include MSC-certified Waitrose Scottish Hot Smoked Herring and Waitrose Scottish Hot Smoked Peppered Herring, alongside what the retailer describes as a supermarket-first innovation, Waitrose Hot Smoked Sweetcure Seabass, which is ASC certified. The range also features Waitrose Hot Smoked Trout with Dill & Lemon, which is RSPCA Assured, and MSC-certified frozen sardine fillets launching in May.

Dr Joanne Lunn, Head of Health & Nutrition at Waitrose, added:

Whether it’s sardines or herring from our new smoked fish range, we are bringing the same high quality and great taste our customers look for. These products offer a powerful nutritional profile and health benefits that mirror closely those of mackerel. They are natural sources of omega-3 which helps to maintain normal functioning of the heart, brain and vision, making it effortless to incorporate functional, nutrient-dense foods into your daily routine.”

Waitrose said it will maintain relationships with mackerel suppliers and continue supporting coastal communities while sourcing alternative species through existing supplier partnerships. There is currently no confirmed timeline for when mackerel could return to shelves.

The retailer also plans to become the first UK supermarket to sell 100 percent Marine Stewardship Council (MSC) certified tinned sardines across seven products. From February, the blue MSC eco-label will begin appearing across all sardine tins, with Waitrose aiming for all sardines sold both canned and at fish counters to come from MSC-certified fisheries.

Marija Rompani, Director of Ethics & Sustainability at the John Lewis Partnership, concluded:

Responsible fishing is not a standalone issue for us – it sits within our wider Ethics and Sustainability commitments, including our net zero ambitions, zero deforestation goals, biodiversity protection and our work to set science based targets for nature.

We believe sustainable food production must balance climate action, nature protection and responsible fish sourcing is fundamental to protecting our oceans.

We will continue to work closely with suppliers and industry partners to support the recovery and responsible management of fish stocks.”