Sushi barcoding in the UK: another kettle of fish.

ABSTRACT: Although the spread of sushi restaurants in the European Union and United States is a relatively new phenomenon, they have rapidly become among the most popular food services globally. Recent studies indicate that they can be associated with very high levels (>70%) of fish species substitution. Based on indications that the European seafood retail sector may currently be under better control than its North American counterpart, here we investigated levels of seafood labelling accuracy in sushi bars and restaurants across England. We used the COI barcoding gene to screen samples of tuna, eel, and a variety of other products characterised by less visually distinctive 'white flesh'. Moderate levels of substitution were found (10%), significantly lower than observed in North America, which len

SUBMITTER: Vandamme SG 

PROVIDER: S-EPMC4824885 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature