Recent studies reveal that sushi lovers may unknowingly consume mislabeled seafood, with premium options like tuna and salmon often replaced with cheaper alternatives. Mislabeling is particularly risky for certain fish species, while white fish like cod are usually accurately identified. Experts indicate that consumers should be discerning about their sources to ensure quality. Legal practices allow for generic naming of fish, complicating the issue, as it can mask the true identity of the fish being served, sometimes involving multiple species.
'Because mislabelling rates depend on the species, if consumers want to avoid mislabelling then they should avoid certain species and prioritize others.'
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