Study shows low species substitution rates for popular seafoods in U.S. markets

Responsible Seafood Advocate

Three-university study shows low species substitution rates for the most popular products

US seafood
Study shows low species substitution rates for popular seafoods in the United States, boosting consumer confidence despite mislabeling challenges. Photo by Bert Christiaens.

The seafood industry, with its complex global supply chains and diverse market offerings, has long faced challenges around accurate labeling. However, a new study from Schmid College of Science and Technology at Chapman University and Oregon State University offers encouraging news: substitution rates for the most popular seafood species in the United States remain low, providing consumers with greater confidence in their seafood choices.

The study, published in Food Control, examines mislabeling rates for the top 10 most consumed seafood products in the United States for the first time. These products account for nearly 80 percent of U.S. seafood consumption, including popular species such as shrimp, salmon and canned tuna.

The research team conducted a meta-analysis of U.S. seafood mislabeling, reviewing 35 studies and 4,179 samples from 32 states. Using resources like Google Scholar and Web of Science, they carefully filtered out studies that didn’t meet strict criteria, creating the most comprehensive dataset on U.S. seafood mislabeling to date. The dataset includes fish and shellfish, excluding sharks, rays and skates.

The study revealed that species substitution for the top 10 most-consumed seafood products in the United States occurred in only 13.9 percent of cases – much lower than the rates seen for less commonly consumed species. This suggests that for popular choices like salmon, shrimp, and tuna, substitution is not as widespread as generally believed.

Substitution rates were higher for less commonly consumed species like snapper, amberjack and halibut. However, the overall trend for America’s favorite seafood remains positive. For instance, red snapper was substituted in 83.3 percent of cases, but this doesn’t reflect the experience of most seafood consumers, who are more likely to buy popular items with relatively low substitution rates.

Mislabeling rates varied significantly across retail settings, with restaurants showing a much higher rate (55.4 percent) compared to grocery stores (26.2 percent). However, even at restaurants, species substitution for popular seafood remained relatively low. Mislabeling was more prevalent in certain product forms, with sushi and sashimi at 67.5 percent, followed by ceviche and poke at 54.7 percent. However, these product forms make up a small portion of the overall seafood market, where most consumers are less likely to encounter mislabeling.

The study highlights the need for better consumer education and stricter adherence to FDA seafood labeling standards. For example, clearer species identification – particularly for terms like “salmon” – could help consumers make informed choices, as Atlantic salmon is primarily imported and farm-raised, while other varieties are mostly wild-caught.

While the findings underscore that seafood mislabeling persists – especially for certain species and product forms – the study delivers an encouraging message about the reliability of the most popular seafood options. The low substitution rates for these widely consumed products should boost consumer confidence, particularly as awareness and labeling standards continue to improve.

Read the full study.

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