October 1, 2018 — The path most of the seafood imported into the United States travels from its source to the consumer is long in terms of distance, complicated in terms of the number of middlemen and women and transformative because whole fish become fillets, shrimp become scampi and crab become cakes.
Seafood fraud happens when somewhere along the way, the fish, shellfish and their parts get intentionally mislabeled, swapped out or plumped up for the seller’s gain. In the massive international seafood market – some estimates value it at $130 billion – seafood fraud happens a lot.
In 2013, the seafood industry watchdog group Oceana found that one-third of the 1,200 seafood samples it tested were mislabeled.
In 2015, an INTERPOL–Europol investigation reported that fish traded internationally was the third highest risk category of foods (alcohol and red meat beat it out) with the potential for fraud. And Oceana’s most recent study in Canada last year revealed that 44 percent of 382 seafood samples tested from five Canadian cities did not meet the Canadian Food Inspection Agency’s labeling requirements.