Seafood Headlines January 17, 2017
Seafood company's future in question
Illinois-based Mazzetta Co. remains mute on the fate of its Gloucester Seafood Processing subsidiary, but a state agency on Friday confirmed it has spent about five months helping place workers laid off from the Blackburn Industrial Park facility.
Ken Messina, business service manager of the state's Executive Office of Workforce Development, said staffers from his agency's Rapid Response Team first began working with GSP management in August and were at the seafood processing plant as recently as last week.
"We were able to help them with their layoff situation," Messina said. "Last week was the last meeting that we had up there. For us, it was the end of the closure."
Officials from Mazzetta, based in Highland Park, Illinois, have not responded to multiple requests for comment, so it is unclear whether the layoffs — which Messina pegged at about 175 — will lead to the international seafood company completely shuttering the Gloucester business it opened in 2015. To read the full article click here. Source Gloucester Times
Nobody Wants This $100 Million Government Fish Farm
If someone offered you a chance to invest millions of dollars in a business nobody wants, would you take it?
If you’re the U.S. government, the answer is a resounding yes. Since 2007, the National Oceanic and Atmospheric Administration—despite major political, social, and environmental headwinds—has poured almost $100 million (PDF) into aquaculture, also known by the more pedestrian moniker of fish farming.
Currently, American aquaculture is done only in state waters within a few miles of the coast. (Think farmed salmon.) But the government is trying to go further out to sea, into federal waters, to create an offshore aquaculture industry. After NOAA, under both presidents Barack Obama and George W. Bush tried—and failed—to push national aquaculture legislation through Congress, NOAA decided to do an end run around Capitol Hill, creating a controversial aquaculture permitting system in the Gulf of Mexico that promptly drew litigation as well as the ire of fishermen, boaters, and environmentalists.
Not satisfied with just the Gulf of Mexico, in August NOAA's National Marine Fisheries Service quietly began pursuing regulations “to support offshore aquaculture development” in the Pacific Islands region near Hawaii, modeling the plans on the Gulf framework in hopes that the U.S. could eventually grab a bigger share of the global seafood market. The period for the public’s first opportunity to comment on the proposal ends Friday. To read the full article click here. Source AG Web.
Radioactive cesium in all Fukushima fish under government limit in 2016
Levels of radioactive cesium in all fish and seafood sampled in the coastal waters off Fukushima Prefecture last year did not exceed the central government’s safety limit for the first time since the 2011 nuclear crisis, a local fishery laboratory has said.
The finding, released Wednesday, that radioactive cesium readings were below the regulatory maximum of 100 becquerels per kilogram was welcomed by the local government and fishermen seeking to allay contamination concerns following the Fukushima No. 1 nuclear plant crisis triggered by the March 2011 earthquake and tsunami.
According to the prefectural fishery laboratory, 95 percent of the 8,502 samples collected in 2016 showed radioactive cesium at levels that were hardly detectable, while readings for another 422 samples were below the limit. To read the full story click here. Source Japan Times.
Series of Vietnamese exporters fall prey to Canadian scammer company
The Vietnamese Association of Seafood Exporters and Producers (VASEP) claimed several Vietnamese seafood exporters have been cheated out of hundreds of thousands of dollars in their transactions with Echopack Inc. based in Quebec, Canada.
Echopack reportedly colluded with New Zealand-based General Equity bank, taking seafood shipments from Vietnamese companies but refusing to pay for them.“This is a scam orchestrated by the buyer and its bank,” Tran Van Pham, general director of seafood company Stapimex, which is at risk of losing $200,000, told state broadcaster VTV.
At least 10 Vietnamese seafood exporters have been cheated in what VTV called the “biggest case of fraud to have ever hit Vietnamese seafood companies.” To read the full article click here. Source The Voice of Vietnam.
Working party to report on country of origin seafood labels
A working group will report to federal parliament “as soon as possible” on country of origin labelling for seafood sold in the food services sector in Australia, according to a government spokesman.
The Minister for Industry, Innovation and Science Greg Hunt has been urged by Braddon Labor MHR, Justine Keay, to progress the establishment of a bi partisan working group to look at country of origin labels in order to let consumers know where seafood comes from.
The new country of origin labelling for packaged food came into effect in July but seafood sold in restaurants and fish and chips shops is exempt. To read the full article click here. Source The Advocate.
More Scottish seafood products recalled
SEVERAL seafood products sold mainly in Scotland are being withdrawn from sale for the second time in a month because they are potentially unsafe.
Food Standards Scotland (FSS) said the MDA Products items had been repackaged in unapproved premises.
There was also a possibility they could have ‘best before’ or ‘use by’ dates that had been extended beyond those set by the manufacturers, and should not be eaten.
Home Bargains and Factory Foods are among the shops known to sell them. They have also been sold by Frozen Value, trading as Fultons Foods and Jack Fultons.
In a separate episode three weeks ago, Food Standards Scotland issued a recall notice on two batches of Aldi’s Speciality Selected Tikka King Prawns, which went on sale over the festive period, because of a fear they could contain the salmonella bacteria. To read the full article click here. Source Fish Update.
Efforts To Stem Seafood Fraud Questioned As Almost Half Of Fish In Los Angeles Sushi Spots Are Mislabeled
A research done at the University of California Los Angeles (UCLA) and Loyola Marymount University (LMU) recently revealed that an estimated amount of 47 percent of fish served in Sushi restaurants in the Los Angeles area are found to be mislabeled. With halibut and red snapper as the biggest offenders, the study's results lead to the question if the issue of mislabeling is out of mistranslation, or a deliberate fraud.
The study, which was conducted from 2012 to 2015 by Biology students as part of their graduate studies, had the researchers order from 26 sushi restaurants in LA, which were determined by their reviews. Targeting some of the most popular fishes used for sushi like red snapper, halibut, mackerel and several types of tuna, they order from the restaurants every year and analyze the DNA of the fish meat to determine its category. To read the full article click here. Source Latin Post.
Oceanology International North America 2017 (OINA)
With just one month to go before the inaugural Oceanology International North America 2017 (OINA) exhibition, organiser Reed Exhibitions have announced additional information highlighting key speakers presenting at the conference. Taking place at the San Diego Convention Center in California on February 14 – 16 2017, the OINA Conference will consist keynote focused panel discussions, technical tracks and a full day dedicated to the Catch the Next Wave conference. All aspects of the conference will provide a clear understanding of the present and future requirements and opportunities of the Blue Economy.
Speakers from a range of industries will be presenting at all three programmes at the San Diego conference. This will feature a variety of presenters from US organisations including the National Ocean Service, Coast Guard and the Scripps Institute of Oceanography. To read the full article click here. Source Marine Link.
Coppens International unveils breakthrough aquatic feed innovations for 2017
2016 was a busy year for Coppens International, an Alltech company and leading international aquatic feed solutions provider. Since joining Alltech, collaboration between the companies’ research teams has resulted in a wide range of projects. These projects include the introduction of several new algae products containing innovative Alltech technologies, such as the revolutionary sustainable fish oil replacer ForPlusTM, to the Coppens International aquatic product range.
Together, the two companies have added the following Alltech aquaculture technologies to the Coppens International aquatic feed range in order to provide customers with a sustainable alternative to fish oil and inorganic trace minerals as well as provide functional additives to support fish health:
· ForPlusTM: an algae-derived fish oil replacer containing very high levels of DHA omega-3 fatty acids
· Bio-Mos®: increases growth and weight gain as well as improves gut health and immune function
· ActigenTM: based on yeast cell walls, supports the immune system and the overall health of the fish, and it also functions as a growth promoter
· Bioplex®: optimises overall health, growth and performance of fish using organically bound trace elements such as zinc, copper, manganese and iron
“Our full range of commercial feeds now contains a range of new additives, which are specially designed for the benefit of our customers,” said Gijs Rutjes, technical sales support manager at Coppens International. “We have added Alltech’s ForPlus, which is not only derived from algae, but is a fully traceable and sustainable source of DHA omega-3 and a fish oil replacement. To read the full article click here. Source Alltech.
Seafood industry welcomes Government ban on microbeads
Seafood industry welcomes Government ban on microbeads
Seafood New Zealand has welcomed the announcement that the Government will ban the use of microbeads in make-up and other beauty products, citing their impact on oceans and marine life.
Environment Minister Nick Smith’s announcement of a ban on microbeads is good news and one the industry is fully behind, Seafood New Zealand Chief Executive Tim Pankhurst said.
“These small plastic particles, which do not biodegrade are a well-known hazard to the environment,” Pankhurst said. To read the full article click here. Source Scoop.
Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers
As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.
At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.
Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.
Joy Lanzendorfer for NPR
"Seaweed foraging is more popular than it used to be," says Heidi Herrmann, owner of Strong Arm Farm in Healdsburg, Calif. "With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word." To read the full article click here. Source NRP.
Ten fish varieties you mightn't know but should try
It's early morning at the Sydney Fish Market and the buyers are locked in a Dutch auction for seafood that seems more like a game of chicken. Imagine a concrete basketball stadium where the fish are the players and the fishmongers sit in the stands. On a massive screen the price starts high then quickly counts down while two giant clocks tick backwards. Second-guessing each other, the buyers press a button to stop the clock. Press too soon and they pay too much. Press too late and their competitors get the fish. The stars of the auction are Australia's most-loved fish. Flathead sell for about $7 a kilogram. Those that are left, the fish-market wallflowers, are virtually unheard of outside industry circles. They have names such as eastern Australian salmon, sea mullet and school whiting. These are sustainable fish species that are native to our seas, have some of the highest levels of healthy omega-3 oils, and are some of the tastiest fish in the country, yet they struggle to reach prices above $4 a kilogram wholesale. To read the full story click here. Source GoodFood.
Pacific Seafood fined for polluting Yaquina Bay
State environmental regulators have fined Pacific Seafood, doing business as Pacific Shrimp Company, $1,540 for violating its wastewater discharge permit at its seafood processing facility at 617 SW Bay Boulevard in Newport.
Clackamas-based Pacific Seafood is one of the largest integrated seafood companies in the nation, operating its own fishing fleet, seafood processing plants, distribution networks, and even restaurants.
The company holds a permit allowing it to discharge wastewater from shrimp processing to Yaquina Bay. It sets a limit of 54 pounds of total suspended solids per 1,000 pounds of raw product.
In June 2016 the company discharged a monthly average of 59 pounds per 1,000 pounds of raw product to Yaquina Bay, according to the state Department of Environmental Quality. To read the full article click here. Source Statesmen Journal.
Maabarot buys stake in French seaweed co
Maabarot Products Ltd. (TASE: MABR) has completed its acquisition of a 40% stake in Algaia, a French company developing, selling, and marketing raw materials produced from seaweed, for €5 million. Maabarot, controlled by Kibbutz Maabarot with a 59% holding, last September signed a non-binding memorandum of understanding for the acquisition of shares in Algaia, a private company. Maabarot also has an option to increase its holdings in Algaia to a controlling interest in the future.
Algaia plans to use the money to acquire assets and Cargill, a US company that also produces raw materials from seaweed. Algaia, which has 12 employees, operates a development laboratory in France. The acquisition of Cargill will give Algaia ownership of a production plant in France with 66 employees.
Figures published today by Maabarot show that the revenue turnover of Algaia and Cargill totaled NIS 92 million in 2015 and NIS 76.5 million in 2016 (the company's financial year ends in June). The two companies posted a combined EBITDA of negative NIS 1.4 million in 2015 and negative NIS 3.1 million in 2016. Algaia and Cargill jointly possess assets worth NIS 103 million, including, among other things, NIS 37 million in inventory and NIS 58 million in fixed assets. Their liabilities total 9 million. To read the full article click here. Source Globes.
Diversification key to resilient fishing communities
Fishing communities can survive ― and even thrive ― as fish abundance and market prices shift if they can catch a variety of species and nimbly move from one fishery to the next.
These findings, published Jan. 14 in Nature Communications, draw upon 34 years of data collected in more than 100 fishing communities in Alaska that depend on fishing for livelihoods, cultural traditions and daily subsistence. The University of Washington researchers found that communities that fished for many different species and had the ability to shift what they harvested, and when, were more resilient to unpredictable downturns in fish abundance and market prices than communities that put all their effort into only a few fisheries.
"This study is about starting the conversation about how communities can buffer themselves against unpredictable ecosystem changes in the future," said lead author Timothy Cline, a doctoral student in the UW's School of Aquatic and Fishery Sciences. "There is no reason why any community in the world that depends on renewable resources could not benefit from this approach." To read the full article click here. Source Science Daily.
Salmon retail prices set to leap owing to infestations of sea lice
You may never have heard of Lepeophtheirus salmonis, and you’re unlikely to have spotted one, because they are usually less than 1.5cm long, but the humble sea louse is creating waves that are about to wash on to your dinner plate.
Balanced on blinis, tucked into bagels or crafted into sushi, salmon has become an everyday luxury in the UK. But fans of seafood may be forced to take it off the menu as prices are expected to soar because of a surge in sea lice hitting production.
Wholesale salmon prices leapt as much as 50% last year after severe problems in Norway and Scotland with the tiny parasites, which feed on the blood and tissue of salmon. The problem followed a supply shortage caused by a deadly algae bloom in Chile, the world’s biggest producer of farmed salmon.
Global supplies of Atlantic salmon fell nearly 9% last year and are expected to fall during the first half of this year as lice problems worsen, according to fish industry analysts at the Norwegian bank Nordea. To read the full article click here. Source The Guardian.
Fish eating trends for 2017 include less farmed salmon
Seafood is among the top 10 trends to watch this new year, say global buyers and experts at Whole Foods Markets and other major outlets. Topping the list, reports Seafood Source, is using byproducts of all kinds, both edible and otherwise.
Pescetarianism will partner with a new “flexitarianism” eating trend that is less rigid than typical vegan, gluten-free or other special diets. It will add fish and shellfish to vegetarian meals.
Wellness ingredients and Japanese-inspired eating are making their way into more into American pantries, with seaweeds topping the trend. Kelp is called the new kale and seaweed flavored food and drink products grew by 76 percent from 2011 through 2015.
Creative Condiments made from 100 percent cod, lobster, mussels and other seafoods are making a splash as pastes and powders for dips, soup stocks, salad dressings and more. To read the full transcript or listen to the story click here. Source Alaska Fish Radio.
NOAA plan: set aside more salmon for belugas
Cook Inlet could have a new group of salmon users joining recreational, commercial, subsistence and personal use fishermen: endangered beluga whales.
The National Marine Fisheries Service, or NMFS, wants the Alaska Department of Fish and Game to start considering the dietary needs of Cook Inlet beluga in management plans, part of a nationwide Species in the Spotlight project aimed to boost eight different species to the point of delisting them from the status as a threatened species.
In a release, ADFG called the plan “unrealistic,” and the criteria for recovery “untenable.” The department stated the criteria would make the recovery plan, and the acceptance of the plan by stakeholders, impossible to achieve. To read the full article click here. Source Alaska Journal of Commerce.
Reports - Implementation of EU Marine Policy - European Commission
The Marine Strategy Framework Directive reporting
The Marine Directive aims to achieve Good Environmental Status of the EU's marine waters by 2020 and to protect the resource base upon which marine-related economic and social activities depend. Seas in Good Environmental Status are clean, healthy and productive. The Directive enshrines in a legislative framework the ecosystem approach to the management of human activities having an impact on the marine environment, integrating the concepts of environmental protection and sustainable use.
According to the Directive, each Member State must implement a marine strategy for its marine waters, in cooperation with other Member States sharing the same marine region, reviewed every 6 years.
Those strategies include 5 steps:
- an initial assessment of their marine waters,
- the determination of the good environmental status of their marine waters,
- the setting of environmental targets,
- the establishment and implementation of coordinated monitoring programmes, and
- the identification of measures or actions that need to be taken in order to achieve or maintain good environmental status.
To read the full article click here. Source European Commission.
Angling Notes: New rules for wild salmon and sea trout fisheries approved
A suite of regulations and bye-laws that will govern the wild salmon and sea trout fisheries from Sunday, January 1st, 2017, has been approved by the Minister of State at the Department of Communications, Climate Action and Environment, Sean Kyne.
“In all, 73 rivers will open for angling, 46 of these will be fully open with a further 27 open on a ‘catch and release’ basis. Ireland has been managing fisheries in accordance with the scientific advice since 2006 and that will continue. However, I am keen that after 10 years, the catch and release element of the policy is examined to explore whether changes might actually benefit the management of our fisheries,” he said.
The Minister received management and public consultation advice in relation to more than 140 rivers in advance of setting out the legislation. This was based on scientific assessment carried out by the Independent Standing Scientific Committee on Salmon. To read the full article click here. Source The Irish Times.
SFF CALL TO PROTECT COASTAL SECTOR
Inshore fisheries need higher priority and funding after Brexit.
Fishing should be given special status on inshore grounds as a primary food-producing activity to protect the inshore sector from ever-increasing pressure on grounds from non-fishing interests, reports Tim Oliver.
There is a growing risk of loss of inshore grounds in Scotland as pressure mounts from sources such as environmental groups, who want areas to be closed to protect various natural features.
This is the view of the SFF in a major inshore fisheries policy the Federation has just published, ‘SFF Inshore Fisheries Policy – Brexit and beyond’. It says fishermen are in competition with aquaculture, renewables, MPAs and other activities in an ‘increasingly crowded’ inshore region, out to both six and 12 miles.
Growing pressure for exclusive use of the seabed and closed areas is creating additional burdens on the inshore fleet as it fights against these pressures. To read the full article click here. Source Fishing News.
EUMSS: Working together for European maritime security
To watch a short video on European maritime security click here. Source European Commission.
Seaweed growers look to turn the tidePrevious
The state's first two commercial permits to grow and harvest seaweed have been awarded to Vineyard fishermen.
Since 2012, Massachusetts has been involved in experimental seaweed growth, but now has claimed a small stake of the fledgling U.S. portion of the commercial industry, which claims about $5.5 billion worldwide.
Greg and Dan Martino, brothers behind the Oak Bluffs-based Cottage City Oysters, submitted the first application for commercial seaweed, followed by Stanley Larsen, a fisherman from Chilmark.
The Martinos obtained permits for oysters about four years ago and look to seaweed as a way to supplement the shellfish business. Before they were allowed to sell kelp, they worked with local scientists on the best time, place and methods to grow kelp off Martha's Vineyard. To read the full article click here. Source Cape Cod Times.
From wheat to meat: Seaweed start-up launches vegan bacon after pasta success
Since the company's launch in 2014, Seamore now has two products available to buy in eight countries and an online shop that ship world-wide.
The bacon is made out of 100% organic, unprocessed seaweed that can be used in a variety of ways to add flavour or texture to meals.
The seaweed bacon can be used in its dried form or can be soaked or fried, before added to meals, and it has a smoky, salty taste.
For the launch of I Sea Bacon, the company marketed the product using the slogan "Save My Bacon", claiming there are three benefits to eating I Sea Bacon.
"The first is you're not getting saturated fat; you're just getting good stuff and that saves your own skin. The second is you don't have to sacrifice the pig and the third is that pork is one of the most eco-unfriendly foods that we have, so you're saving the skin of the planet too," Willem Sodderland, founder of Seamore, said. To read the full story click here. Source Food Navigator.
SEAWEED: THE ‘SUPERFOOD’ WITH SUBSTANCE
Seaweed: it has none of the glamour of its bright, colourful and exotic superfood cousins, but if you look beyond the slimy façade, the humble marine algae has a hell of a lot of love to give, from helping us to manage our weight to fighting disease and doing a far better al dente pasta impression than a courgette ever could. It’s been under a rock in the Western world, so to speak, for quite some time, but it’s swimming into public consciousness at a rate of knots, as Mintel Global Food Science Analyst Stephanie Mattucci explains:
“Seaweed has been a famous delicacy in many Asian countries for centuries, celebrated for its flavour and nourishing powers. While still somewhat niche in Europe, we believe that seaweed could become the next superfood. Due to its abundance in natural vitamins, minerals, and plant-based protein, seaweed speaks to the growing quest for naturally functional foods and alternative protein sources in the West.” To read the full article click here. Source Get The Gloss.
Chebeague Island shoreline attracts new grower of seaweed
The waters off Chebeague Island will be even greener than usual this winter.
Shearwater Ventures is moving in, joining another company, Portland-based Ocean Approved, in growing and harvesting seaweed in Casco Bay.
Nathan Johnson, who started Shearwater last year, just signed a state lease on nearly 4 acres of seabed. Johnson intends to grow sugar kelp, his foray into the $5 billion worldwide kelp industry. To read the full article click here. Source Portland Press.
Business group urges government to abort planned seaweed tax
People involved in the domestic seaweed business have urged the government to drop its plan to apply an export tax on raw seaweed, which they consider will hamper both the upstream and the downstream industries.
Following Presidential Instruction No. 7/2016 on the acceleration of fisheries industry development, the Finance Ministry is preparing an export duty on unprocessed seaweed to help secure its supply for local processing.
Indonesian Seaweed Association (ARLI) chairman Safari Azis said the plan would hurt the industry because the tax would raise local seaweed prices in international markets, eroding its competitiveness and potentially reducing its overseas sales. To read the full article click here. Source The Jakarta Post.
Turmeric, sprouts, mushrooms, seaweed among healthy foods for 2017
The new year can be a time to acquire a taste for healthy items trend watchers see on the horizon, such as turmeric, sprouts, seaweed, mushrooms and sardines. Experiment to see what works for you, suggests Michelle Book, holistic nutritionist with the Canadian Health Food Association.
Sea vegetables are high in flavour, low in fat and packed with minerals, vitamins, chlorophyll and enzymes.
Nori (commonly used in sushi), wakame (used in seaweed salad) and kombu (used often in miso soup) are also noted for iodine content, which helps keep the thyroid healthy. The recommended intake is 150 micrograms/day with the upper limit being 1,100 mcg/day. Nori contains on average 37 mcg of iodine/gram, wakame has an average of 140 mcg/gram and kombu has approximately 2,524 mcg/gram.
Reza recommends limiting brown seaweed to no more than once a week because of its high iodine content. To read the full article click here. Source CTV News.
Seaweed Market : Global Snapshot by 2024
Seaweed is species of macroscopic, multicellular, marine algae, which are found in oceans and seas across the globe. The hydrocolloids such as alginate, agar, and carrageenan, gelatinous substances are extracted from seaweed. Seaweed is beneficial to health to fight against illness and diseases. Seaweed is used in food, medicines, cosmetics and organic fertilizers and feed additives. The red seaweed is a source for carrageenan hydrocolloid, which is highly used in food industry owing to its improved gelling and thickening property. The red seaweed segment is anticipated to dominate among the product type segment, due to the increasing demand for agar and carrageenan from the food industry. The brown seaweeds is expected to follow red seaweeds owing to the growing use of brown seaweed in animal feed additives and fertilizers. On the basis of form type, the liquid form seaweed is expected to account for larger market share in terms of value and volume, this is owing to rising demand from agriculture and pharmaceutical industries across the globe. On the other hand, the human food segment is expected to hold significant market share among the application segment, this is due to increase in seaweed consumption in human food coupled with increasing demand for seaweed derived snacks. The global seaweed market is anticipated to witness significant CAGR during the forecast period. To read the full article click here. Source SAT Press Release.
The One Food That Offers a Broader Range of Minerals Than Any Other on the Planet
Chances are if you've ever been in the ocean and come across a pile of seaweed, your first thought is, "Eww, get it away from me." While you might not enjoy having something slimy rub against you while you're swimming, seaweed isn't all bad. In fact, you might want to add it to your next meal, since it's one of the most nutrient-dense foods out there. Is it the next kale? And how the heck should you eat it? Here's what you should know about this superfood. (Heal your whole body with Rodale's 12-day liver detox for total body health.)
What is it?
"Seaweed" is really a catch-all term used to describe the plants and algae that grow in the ocean and other bodies of water. You can think of these as different varities of "sea vegetables," including kelp (brown algae) and spirulina (blue-green algae), explains Torey Armul, RDN, spokesperson for the Academy of Nutrition and Dietetics. "Seaweed is loaded with vitamins and minerals but very low in calories." Raw seaweed has just 26 calories per ½ cup. To read the full article click here. Source Bicycling.
Scientists Use DNA Testing to Detect Seafood Fraud
How much did you pay for that slice of halibut sashimi? What about those two pieces of red snapper? According to a study published in the journal Conservation Biology on Friday, you likely paid too much. This may be frustrating news for sushi lovers, but it’s good news for flounder lovers: Any time you’ve been served halibut in a sushi restaurant, rest assured that you probably ate flounder. But the problem is much broader than just this one substitution. Demian Willette, of the Department of Ecology and Evolutionary Biology at the University of California Los Angeles, and his colleagues found that 47 percent of the samples they collected were mislabeled. That means your odds of getting the sushi you ordered are slightly better than a coin toss.
If you think this is an issue associated with lower-tier sushi joints, think again. Willette and his colleagues had their undergraduate students gather samples over four years from 26 sushi restaurants that were rated highly by customers on Zagat and Yelp in the greater Los Angeles area. They used a genetic testing technique called DNA barcoding, in which particular portions of DNA can be used to identify an individual as part of a species, to verify the identities of the samples. All of the restaurants had at least one incident of mislabeling during the four-year period, with an average mislabeling rate of 45.5 percent. To read the full article click here. Source Inverse.