A new report by the Food and Agriculture Organization (FAO) reveals that food fraud in the fisheries sector is a global phenomenon capable of jeopardizing public health, ocean sustainability, and consumer trust.
The findings are presented in the study Food Fraud in the Fisheries and Aquaculture Sector, published by FAO in collaboration with the FAO/IAEA Joint Centre of Nuclear Techniques in Food and Agriculture, detailing various types of fraud and emerging technologies that may help detect them.
The global fisheries and aquaculture sector generates around $195 billion annually, and although there are no official figures, studies cited in the report indicate that up to 20% of transactions may involve some form of fraud — a higher proportion than in meat or fresh produce. The enormous diversity of species, more than 12,000, and complex supply chains make monitoring and enforcement particularly challenging.
The report defines fraud as “a deliberate practice intended to deceive others” and outlines a concerning picture. Common forms include species substitution — such as selling tilapia as red snapper; adulteration, for example using dyes to make tuna appear fresher; falsification, as in shrimp mixed with starch-based compounds to create “fake” shrimp; simulation, presenting surimi to resemble crab meat; and misleading labeling regarding origin or sustainability.
Other practices include adding water to increase product weight, thawing and refreezing fish, selling outside authorized channels, and concealing origin to mask catches above quotas — effectively overfishing. Depending on the type of fraud, risks can be significant. Some species pose dangers when consumed raw, and refreezing promotes bacterial growth. There are also environmental impacts when fraudulent practices hide overfishing or illegal catches, as well as economic losses by distorting markets.
The main driver behind these practices is financial incentive. Selling farmed Atlantic salmon as wild Pacific salmon can generate an additional $10 per kilogram (about €9). Farmed seabass sold as locally caught in Italy may reach double or triple the price, and even more if labeled as wild. Adding water to increase weight is another recurring practice seen across food chains.
Despite thousands of studies documenting fraud worldwide, robust global data remain scarce. However, research cited in the report suggests that up to 30% of seafood served in restaurants may be mislabeled. In the United States, one-third of products may not match their labels, while less than 1% of imports are tested. Cases have been identified from ceviche stalls in Latin America to restaurants in China and canned products in the European Union.
Detecting fish fraud remains technically challenging, but scientific advances are strengthening detection capacity. The report highlights laboratory methods such as immunoassays, stable isotope analysis to determine geographic origin, and nuclear magnetic resonance.
Emerging technologies — including portable X-ray fluorescence and machine learning models — may facilitate the work of regulatory authorities. Differences in fatty acid composition help distinguish wild from farmed fish, while carbon and nitrogen ratios can identify geographic origin. DNA testing shows that mislabeling is rare in processing facilities, moderate in supermarkets, and more common in sushi restaurants. A local initiative involving academia, industry, and authorities reduced fraud by two-thirds over a decade through educational campaigns and regular testing, proving that progress is possible with coordinated effort.
The report recommends harmonizing labeling requirements, making scientific names mandatory, and strengthening traceability systems. Prevention and enforcement, with active participation from the private sector, are crucial. FAO and the Codex Alimentarius Commission are developing international standards to combat these practices, while the Joint FAO/IAEA Centre supports countries needing to strengthen laboratory capacity.
Ultimately, the message is clear: not everything that shines is fresh tuna — and sometimes the catch of the day comes with more drama than recipe.
Source: Líder Magazine
