Let friends in your social network know what you are reading aboutTwitterGoogle+LinkedInPinterestPosted!A link has been posted to your Facebook feed. Fishy fakes common in restaurantsAbout a third of all fish sold in restaurants and supermarkets may be falsely labeled, research showsFish fraud is off the scale, a new study shows.A fillet of rare red snapper could really be cheap tilapia. A pricey wild-caught salmon steak from Alaska could be farmed Atlantic salmon from Chile.Those are some of the substitutions found during a two-year investigation of seafood by the world's largest ocean conservation group. One-third of the fish purchased in restaurants, supermarkets and sushi counters was mislabeled, the non-profit group Oceana said in a report out today .Oceana's volunteers collected fish samples at 674 supermarkets, restaurants and sushi counters in 21 states and found several examples of fish fraud. For instance, 87% of the snapper samples were not snapper. White tuna was mislabeled 59% of the time.

Between one-third and one-fifth of the halibut, grouper, cod and Chilean sea bass tested were mislabeled."Honestly, it was a surprise," says Beth Lowell, who coordinated the survey for Oceana. "Everywhere we looked for seafood fraud, we found it. It's consistent around the country."At sushi restaurants, 74% had at least one sample come back mislabeled. At restaurants, 38% had at least one problem sample; in grocery stores, 18% did.Oceana wasn't able to determine whether the mislabeling occurred at the supplier, distributor or retailer. Seafood goes through many hands, so it's easy for someone to substitute it, partly because 84% of the seafood eaten in the United States is imported, according to Gavin Gibbons of the National Fisheries Institute, a seafood industry trade group.There are no solid government figures on seafood substitution and fraud overall, says Steve Wilson, chief quality officer with the voluntary Seafood Inspection Program of the National Oceanic and Atmospheric Administration.

A Food and Drug Administration survey he cited found that only 2% of fish sold in stores and restaurants was mislabeled, but he says the survey wasn't focused specifically on higher-priced -- and therefore more frequently substituted -- species.comprar pescado para sushi onlineSelling one kind of fish under another name is illegal under FDA regulations, but there is little federal oversight. produkty do sushi sklep onlineA 2009 Government Accounting Office report found that about 2% of seafood is inspected specifically for species substitution or fraud.food delivery london 24hSome fish are honestly mislabeled, often because once they're filleted, many fish look similar, but outright fraud is common as suppliers or restaurants pass off a cheaper, less tasty species for a more expensive and rare one, Lowell says. sushi grade fish wiki

When a species gets popular, such as red snapper or grouper, there may not be enough to sell. sakae sushi buy 1 free 1 red plate 2013Tight supply makes it more expensive, giving unscrupulous operators an opening to swap out one white fillet for another.sushi grade fish in ukOne of the most frequently faked fish Oceana found was sushi labeled "white tuna" when it actually was escolar. yo sushi voucher october 2013Of 66 white tuna samples from sushi restaurants, 52 were escolar. Escolar is an eel-like deep-water fish, sometimes known as "snake mackerel." It has a rich, buttery flesh whose taste comes at a price. "It's the Ex-Lax fish," Lowell says. Escolar contains a "strong purgative oil," in the words of the FDA, that can cause diarrhea and gastrointestinal distress for several days.

The good news for consumers is that Oceana found mislabeling only in the highest-priced seafood. The five most commonly eaten seafood types in the United States are shrimp, canned tuna, salmon, pollock (used in fish sticks) and tilapia,Gibbons says. All are low-cost and not often substituted.Oceana's Lowell offers this advice for consumers:- Ask questions at the restaurant or market about where the fish comes from.- If the price is too good to be true, pick something else.- When possible, buy a whole fish. Fish look different even when their fillets look similar. ​- Look for logos such as the Marine Stewardship Council, which ensures that the seafood is properly labeled.As much as I love our seasonal British fish, such as the likes of pollock, ling and black bream, whenever I visit my fishmongers I often can't resist a few chunks of Mr Latimer's sushi grade tuna that he always has in. The reason why tuna goes down so well in my house all comes down to the little one that we feed. Ever since she started on solids, tuna seemed to be a winner every time compared to other fish.

Perhaps it is tuna's very own 'un-fishy' like texture. Or perhaps it is because we could put it into so many different dishes without worrying it was going to disintegrate on us. Either way, I offer myself a little conscience free time when I do use it as it is a rare treat. This is a simple pan-fried piece of tuna loin served on a bed of sautéed potatoes and leeks. Nothing too technical there, and nothing mind blowing, but the roasted pepper sauce is one I turn to quite often for its versatility (it will go with most meats) but mainly for its sheer deliciousness. Make a large batch and freeze it in an ice cube tray. Then for an impressive sauce, instead of turning to a chemical packed ready-sauce, pop one out of the freezer and melt it with a small nob of butter in a pan. This recipe will of course work with most fish.4 large seasonal potatoes such as Maris Piper, skinned, cubed and par-boiled.2 leeks, halved and slicedButter2 tbsp olive or rapeseed oil2 pieces of tuna loinSalt and pepperFor the sauce2 red peppers1 tsp paprikaA pinch of cayenne pepper1 tbsp red wine vinegarSalt and pepper1 - To make the sauce, hold the peppers over your hob flame with a pair of tongs and turn until completely black.