\nAccording to an article on DNA testing conducted within the EU in May 2024, samples from approximately 300 restaurants, including those in Brussels, were tested. Despite being labeled as tuna, the survey reported widespread contamination and mislabeling of 15 species, with the species of 15% remaining unidentified.<\/p>\n
2. Origin mislabeling:<\/strong> 3. Farm-raised vs. wild mislabeling:<\/strong> 4. Concealment of chemicals and preservation methods:<\/strong> Next let\u2019s discuss Japanese conger, an essential Edo-style sushi topping. A substitute for Japanese conger is the Common snake eel, which is a type of sea snake from Peru. The taste is pretty good, but the skin is rubbery and it doesn\u2019t stick to the Shari (vinegar rice) so it\u2019s instantly apparent that it\u2019s a substitute fish. If you find Japanese conger at kaiten-zushi for JPY 100 per plate, you might want to question the source.<\/p>\n In April 2015 the Food Labeling Act was revised in Japan, leading to progressive reduction of fraudulent labels, but it is not a solution that eradicates dishonest dealers so consumers need to be educated and aware.<\/p>\n To effectively combat food fraud, regulatory bodies must enforce strict labeling laws and conduct scientific inspections, businesses must maintain transparent traceability and obtain trusted certifications, and consumers must remain vigilant by carefully checking product information, prices, and origins while choosing reliable vendors and asking questions whenever doubts arise.<\/p>\n Related contents:
\nAccording to a report published by SeaD Consulting in December 2024, it was revealed that 4 out of 5 shrimp labeled as \u201cGulf Shrimp\u201d served at the National Shrimp Festival, a national event in Alabama, were actually imported (primarily farmed shrimp from China and Argentina).<\/p>\n
\nDNA analysis was conducted on approximately 120 salmon products sold at supermarkets and sushi restaurants around Seattle (2022\u20132023). The results showed that 18% were mislabeled. Specifically, 32.3% of salmon sold at sushi restaurants were farm-raised but labeled as \u201cwild-caught.\u201d<\/p>\n
\nIn December 2024, the RASFF (Rapid Alert System for Food and Feed) reported that carbon monoxide was detected in multiple tuna products originating from Belgium. In the United States, the FDA has approved CO treatment as a \u201cGRAS\u201d (Generally Recognized as Safe) substance.However, it is banned in many countries, including the EU, Japan, and Canada. In the U.S., \u201cvitamin tuna\u201d (tuna treated for color improvement) is reported to account for up to 60% of the market.<\/p>\nBelow are some examples of practices that have been carried out in Japan for many years.<\/h2>\n
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First of all, Opah belly meat with some fat is used for the tuna in Negi-toro (tuna minced with Welsh onion leaves). Opah is widely distributed in warm seas and it\u2019s known to be inexpensive with a smooth taste. The price is less than 1\/100 of the Pacific bluefin tuna and if possible Negi-toro made from Opah should be avoided.<\/p>\n![\"\"](\"https:\/\/sushiuniversity.jp\/sushiblog\/wp-content\/uploads\/sites\/15\/2017\/09\/20170217080140_IMG_1253-300x225.jpg\")
A premium sushi topping is the Mirugai clam (also called Hon-miru). This shellfish is characterized by its unique texture and taste. Instead the Japanese geoduck (Shiro-miru) is used, which sells for half the market price. However, the taste of the two is so similar that even Sushi Tsu has mistaken them, which is great news for dishonest dealers.<\/p>\n
\n\u201cDNA test couldn\u2019t identify the species\u201d: Insights into seafood mislabeling and new EU traceability<\/a><\/span><\/p>\n
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