Trust salmon, maybe red snapper, but not tuna. These are the lessons a nervous seafood eater could glean from a new study by the marine-life advocacy group Oceana. A whopping 87 percent of red snapper and 84 percent of "white" tuna tested was found to be mislabeled, the study found.*
But only seven percent of salmon—one of the most commonly consumed fish in the US—was mislabeled, making it a somewhat bright spot in a sketchy fish market.
More than 300 volunteers served as food detectives for the study, purchasing more than 1,200 samples of seafood from 674 restaurants, sushi bars, and grocery stores in in major cities between 2010 and 2012. Oceana then DNA-tested the fish to catch imposters.
So what are you eating, really? For example: The report found a hodgepodge of fish masquerading as snapper, some more palatable than others:
The best chances of finding actual red snapper were in Miami, New York, and in Boston, where several samples of red snapper ironically turned up in a grocery store mislabeled as a different fish. In samples from out west, including San Francisco, Portland, Seattle and Los Angeles, all of the red snapper was mislabeled, according to USDA standards.