Food fraud and the nine ways bought fish could fool you
Fish and aquaculture are a big, global business. In 2022, 185 million tonnes of fish, shellfish and other aquatic products were produced and valued at USD 195 billion. And unfortunately, where there is business, there is inevitably fraud.
With over 12 000 species traded and the complexity of multiple inspection authorities across international supply chains, this is not all together shocking. Fraud is especially prevalent in restaurants and catering services, where visual identification is challenging, and in processed products, where the species identity can be masked.
Species substitution and mislabelling are the most common forms of fraud, with studies showing that at least 20% of fishery and aquaculture products globally are mislabelled.
Usually driven by economic motives, fraud nonetheless poses significant risks to public health, consumer trust and marine conservation.
To raise consumer awareness of these types of incidents and push for increased transparency in the industry, the Food and Agriculture Organization of the United Nations (FAO) has released the 2026 report, “Food fraud in the fisheries and aquaculture sector,” to highlight what is going on and what is being done about it.
Here are just some of the “fishy” practices it highlights and encourages consumers to watch out for:
1. The sneaky additions
Adulteration is the process by which non‑authentic or fraudulent substances, such as colouring, water or other fillers, are added to the final product. For example, applying additives to tuna to make it look fresher or change the colour of the flesh is adulteration. These fraudulent additions can lead to increased risk of illness.
2. The dangerous doppelgangers
When all aspects of an original product are fraudulently replicated and packaged to make it look like the original, this is considered Counterfeit food fraud.
3. The look-alikes
Simulation, on the other hand, is a product that resembles another product, but without being an exact copy. In other words, it is a fake version of the original.
4. The market invaders
When legitimate products are sold or distributed outside of their intended markets, this is called Diversion. Importing fish or other aquatic products into one country from a country that is not authorized to export there is one example.
5. The falsely advertised
Misbranding is providing false or misleading information on packaging, such as incorrect claims about sustainability or organic certification.
6. The market flooding
When products are legitimate but produced over established limits, this is called Overrun. Overfishing certain species and selling the excess production outside the regulated channels is one example of this.
7. The substitute
Species substitution involves replacing a high‑value species with a cheaper one for extra profit. An example of this is selling farmed salmon as wild‑caught or substituting red snapper (Lutjanus campechanus) with tilapia.
8. The misinformation
Tampering and mislabelling occur when a legitimate product and packaging are fraudulently used. This could be, for instance, changing the information about the expiry date. Mislabelling can include misrepresenting the origin or method of production, such as labelling farmed fish as wild caught. Mislabelled products can lead to health risks such as exposure to toxins, allergens, pathogens and contaminants, especially when coming from unauthorized sources or bypass safety checks.
9. The stolen goods
Theft occurs when a product is stolen and passed off as if it were legitimately purchased. Stolen products are distributed outside regulated or controlled supply chains.
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All nine of these types of fraud come with serious health, economic and environmental consequences.
As a complex and widespread issue, FAO is fighting fraud in this field by working with governments and international bodies to harmonize labelling requirements, make inclusion of scientific names mandatory and implement better traceability systems.
International standards, including Codex Alimentarius, FAO guidelines and national laws, all play a big part in regulating this sector and keeping fish above board.
Technology also plays a big part in ensuring the authenticity and safety of products. Advanced DNA‑based methods and technology, such as barcoding, polymerase chain reaction and next‑generation sequencing, are helpful for precise species identification, particularly in processed or mixed aquatic products. In addition, innovative methods such as portable X‑ray fluorescence and machine‑learning models, are emerging as tools for rapid origin verification.
Combating food fraud in the aquatic sector requires a coordinated effort involving strict enforcement, advanced analytical tools, stakeholder collaboration and public education. FAO’s report offers practical recommendations to bolster global efforts to ensure authenticity, safety and integrity in aquatic products and help consumers know what they are eating.
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This article was originally published by the Food and Agriculture Organization of the United Nations (FAO) and is republished here as part of our editorial collaboration with the FAO.
Editor’s Note: The opinions expressed here by the authors are their own, not those of impakter.com
