“Samples sold as snapper and tuna had the highest mislabeling rates (87 and 59 percent, respectively), with the majority of the samples identified by DNA analysis as something other than what was found on the label. Only seven of the 120 samples of red snapper purchased nationwide were actually red snapper. The other 113 samples were another fish. Halibut, grouper, cod and Chilean sea bass were also mislabeled between 19 and 38 percent of the time, while salmon was mislabeled 7 percent of the time.
If you think you can tell – or that you’re safe when visiting a reputable sushi or seafood joint – think again.
Oceana found that 44 percent of all the retail outlets visited sold mislabeled fish. Restaurants, grocery stores and sushi venues all sold mislabeled fish and chances of being swindled varied greatly depending on where the seafood was purchased.
“Our study identified strong national trends in seafood mislabeling levels among retail types, with sushi venues ranking the highest (74 percent), followed by restaurants (38 percent) and then grocery stores (18 percent). These same trends among retail outlets were generally observed at the regional level,” Oceana said in their summary report.”