WHAT: Recent investigations by researchers in North America and Europe using new DNA bar coding tools consistently found that 20 to 25 percent of the seafood they check in supermarkets and restaurants is fraudulently labeled.
HOW: Yellowtail gets labeled as mahi-mahi. Nile perch is substituted for shark and tilapia is capable of faking almost any other fish. Grouper could really be catfish, or gulf shrimp might actually come from a farm in Thailand.
WHY IT’S OUTRAGEOUS: Aside from cheating consumers with cheaper and less healthy cuts of fish, fraudulent labeling often passes off overfished species as fish whose numbers are plentiful, according to Oceana’s new “Bait and Switch” report.