Omakase sushi bars and other high-end seafood menus are growing in popularity across the United States, showcasing the finest seafood available in the world as diners are becoming more adventurous, sampling their way from unagi to sea urchin. In fact, the U.S. is the world’s third largest consumer of seafood after China and Japan - we eat nearly 5 billion pounds of seafood a year! But there’s a catch to the catch: Nearly half the time, we’re not eating what we think we are…
Whoa, whoa, whoa. What do you mean?
From 2010 to 2012, Oceana tested more than 1,200 seafood samples to examine fraudulent labeling. After completing DNA analyses, they found that one-third of fish samples were mislabeled.
The study found that 87 percent of fish labeled “snapper” and 59 percent of fish labeled “tuna” were actually imposters. In fact, “only seven of the 120 samples of red snapper purchased nationwide were actually red snapper." Other commonly mislabeled fishes are halibut, grouper, cod and Chilean seabass. A shocking 74 percent of fish served in sushi restaurants is mislabeled.