Overall, 72.6% of samples (out of 62) were mislabeled, with sushi restaurants mislabeling samples 100% of the time. We used standard DNA barcoding protocols to determine the identity of products labeled as “red snapper” from sushi restaurants, seafood markets, and grocery stores in the Southeastern United States. We also determined the IUCN Red List designation of substituted species to assess whether frequently substituted stocks were more or less at-risk than red snapper stocks. We assessed whether red snapper mislabeling rates varied among states or vendor type. Red snapper is one of the most frequently mislabeled species, with previous studies showing mislabeling rates as high as 77%. Defined as when seafood is sold under something other than its true species name, seafood fraud allows less-desired or illegally caught species to be marketed as one recognizable to consumers.
Seafood mislabeling is a widely documented problem that has significant implications for human and environmental health. 2Department of Biology, The University of North Carolina at Chapel Hill, Chapel Hill, NC, United States.1Environment, Ecology and Energy Program, The University of North Carolina at Chapel Hill, Chapel Hill, NC, United States.
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