A new report from the United Nations’ Food and Agriculture Organization (FAO) reveals that up to 20% of seafood traded globally may be linked to fraud, highlighting widespread consumer deception in fisheries and aquaculture.

Widespread Seafood Fraud

The FAO warns that fraud in the seafood industry is driven primarily by economic gain, often at the expense of public health, sustainability, and transparency. Common practices include mislabeling species, falsifying origin, altering expiration dates, and making misleading sustainability claims. In restaurants, mislabeling can reach 30% of dishes, showing the problem is particularly acute in foodservice.

Scientific studies indicate that seafood fraud occurs more frequently than in other food sectors such as meat or produce. The sector’s complexity—with over 12,000 species traded worldwide—makes monitoring and enforcement challenging. Practices such as adding water to increase weight, selling farmed fish as wild-caught, or misrepresenting local origin are widespread, affecting prices and sometimes threatening fish populations.

Tools to Combat Fraud

The FAO report emphasizes the use of advanced detection techniques, including X-ray fluorescence and machine learning, to identify mislabeled or adulterated seafood. Differences in fatty acid profiles and carbon and nitrogen ratios can also help trace the origin of key commercial species.

Case studies from Italy, Argentina, and the United States illustrate successful interventions combining regulatory oversight, academic research, and public awareness campaigns. In Los Angeles, DNA barcoding revealed that mislabeling is less common in processing facilities but more frequent in grocery stores and especially in sushi restaurants. A local initiative combining education and blind testing reduced restaurant mislabeling by two-thirds over a decade.

Implications for Consumers and Sustainability

Fraudulent seafood can pose health risks, particularly when consumed raw or improperly stored, and undermines the sustainability of fish stocks. The FAO calls for standardized labeling, mandatory scientific names where possible, and improved traceability to protect both consumers and marine ecosystems.