Fish fraud is widespread in markets, grocers, and restaurants around the world, but a growing number of innovative tools are turning the tide, according to a new report published by the Food and Agriculture Organization (FAO), as disclosed by the agency. While there’s no official estimate of how prevalent fraud is in the $195 billion global fisheries and aquaculture sector, empirical studies suggest that 20 percent of the trade may involve some type of fraud.
Some studies suggest that up to 30 percent of seafood products may be mislabeled in restaurants, with cases reported from ceviche stands in Latin America to seafood eateries in China and canned tuna products in the European Union. While as much as one third of aquatic products sold in the United States may not match package descriptions, less than one percent of imports are tested, the report warned.
Economic incentives are the most widespread driver of fish fraud. Selling Atlantic salmon, almost all farmed, as Pacific salmon, mostly wild caught, delivers a nearly $10 benefit per kilogram. Some fraud occurs to mask the geographic origin of a product or suppress evidence of above-quota landings, which may pose risks to fishery sustainability.
The main categories include adding water to boost weight and price, adulteration such as adding coloring to make tuna look fresher, counterfeiting like imitation shrimp made from starch-based compounds, species substitution such as selling tilapia as red snapper, and tampering with origins and expiry dates.
The report shows that portable X-ray fluorescence and machine-learning models could help cut fraud and make regulations more enforceable. To tackle fish fraud, the report advocates for harmonized labeling requirements, mandatory inclusion of scientific names where possible, and better traceability systems. An investigation in Los Angeles found that a local initiative by academia, industry, and government stakeholders reduced seafood mislabeling by two thirds over 10 years.
