Forensic Science International: Reports (Dec 2020)
Seafood mislabeling in Honolulu, Hawai´i
Abstract
Seafood mislabeling misleads consumers about the abundance of commercially harvested and cultured species, hinders consumer choice, and allows overfished and threatened species to reach the marketplace. Despite the importance of seafood in local culture and in the tourist-driven economy of Hawai´i, no studies of seafood label accuracy have been conducted in the state. Here, we use mitochondrial DNA barcoding to investigate patterns of seafood mislabeling in restaurants, groceries, and sushi bars in the greater Honolulu area. Our results revealed an overall mislabeling rate of 21 % (+9.3%). Sushi bars had the highest rate (27 %), followed by restaurants (23 %) and groceries (17 %). The most common mislabeled fish was Swai (Pangasianodon hypophthalmus), sold as more expensive fish under a variety of names. The overall mislabeling rate in Honolulu was lower than the national rate (33 %) found in the largest study from the U.S. mainland by Oceana, but similar to a more recent, but smaller national Oceana survey (21 %). However, comparisons of overall rates across studies can be misleading because much of the geographic variation in mislabeling is confounded by varying proportions of samples obtained from different kinds of retailers. Finally, the widespread use of acceptable – but generic – market names in Hawai´i concealed the true diversity of species for sale, including endangered species. Two species in our study (Anguilla anguilla and Thunnus maccoyii) labeled with generic but acceptable market names are considered “Critically Endangered” by the International Union for Conservation of Nature.
