Study finds relatively low rates of substitution for America’s favorite types of seafood

The seafood industry is known for its complex global supply chains and diverse market offerings, which can make accurate labeling a challenging task. Now, a study from Schmid College of Science and Technology at Chapman University and Oregon State University offers a fresh perspective on seafood labeling practices in the United States: Substitution rates for the most popular seafood species in the U.S. remain relatively low, providing consumers with greater confidence in the seafood choices they make.

Published on January 2, 2025 in Food Control, this study specifically examines the mislabeling rates for the top 10 most-consumed seafood products in the U.S. for the first time. These products represent nearly 80% of U.S. seafood consumption and include species such as shrimp, salmon, and canned tuna.

Led by Sarah Ahles, Christina A. Mireles DeWitt and Dr. Rosalee S. Hellberg, the research team conducted a comprehensive meta-analysis of U.S. seafood mislabeling, drawing on 35 studies (including peer-reviewed papers, government investigations, and NGO reports) and 4,179 samples collected across 32 states.

Using tools such as Google Scholar and Web of Science, the researchers conducted an exhaustive review and filtered out studies that did not meet rigorous criteria, creating the most informative dataset on U.S. seafood mislabeling to date. The dataset included fish and shellfish, with the exception of sharks, rays, and skates.

The study found that species substitution for the top 10 most-consumed seafood products in the U.S. occurred in just 13.9% of cases, far lower than the substitution rates observed for less frequently consumed species. This suggests that when it comes to popular choices like salmon, shrimp, and tuna, the issue of substitution is not as widespread as often assumed.

Substitution rates were higher for less commonly consumed species like snapper, amberjack, and halibut. However, the overall trend for America’s favorite seafood remains encouraging. For example, red snapper was substituted in 83.3% of cases, but this does not reflect the experience of everyday seafood consumers, who are more likely to purchase popular items with relatively low substitution rates.

Interestingly, mislabeling rates varied significantly across different retail settings. Restaurants exhibited a much higher mislabeling rate (55.4%) compared to grocery stores (26.2%).

However, even at restaurants, species substitution for top seafoods remains relatively low. Mislabeling was more prevalent in certain product forms, with sushi and sashimi showing the highest rates at 67.5%, followed by ceviche and poke at 54.7%. Still, these product forms represent a small fraction of the overall seafood market, where the majority of consumers are less likely to face mislabeling.

The study highlights the need for better consumer education and compliance with FDA seafood labeling standards. For example, while the term “salmon” is often used generically, consumers can benefit from more specific species identification.

Atlantic salmon, for instance, is primarily imported and farm-raised, whereas other varieties are largely wild-caught, suggesting the importance of clearer labeling to make informed decisions.

While the findings highlight that seafood mislabeling remains an issue—particularly for certain species and product forms—the study offers a reassuring message about the reliability of the most popular seafood choices. The low substitution rates for these products should give consumers greater confidence in their seafood choices, especially as awareness and standards improve.

The study calls for further research and outreach to reduce mislabeling and improve transparency within U.S. seafood markets.