A University of Guelph study found 25 percent of fish tested was mislabelled. It is said that many fish are hard to tell apart once they’ve been filleted and packaged. The study lights the way to getting mislabelled and endangered fish species out of grocery store refrigerators and frying pans. According to a sample tested sold as tuna turned out to be tilapia; a sample labelled halibut was really hake; and red snapper was, on different occasions, lavender jobfish, Labrador redfish, perch and cod.
Professor Robert Hanner from the University of Guelph says consumers don’t have to shy away from purchasing fish. He told that probably the best way to avoid mislabelling is to work directly through a local fish monger or someone with a reputable business that is with dealing with whole, fresh fish. According to the researchers almost 100 samples of fish from grocery stores, markets and restaurants in New York and Toronto have been tested. They compared a short DNA sequence – or barcode – from samples with a global database of species.
It is noted that inexpensive fish were often mislabeled as more expensive species. He added that the consumers are thinking they are making the right choice but they are green consumer and still eating a threatened species. According to him food safety is an issue as some people are allergic to certain species.
