A majority of Brits buying fish from local markets and chip shops could mistakenly be eating endangered and vulnerable species of shark.
Despite having been labeled as sustainably harvested huss, rock salmon, and rock eel a majority of fish samples obtained from fish and chip shops were actually declining populations of dogfish while fish wholesalers intending to supply fins to Asian markets and restaurants in the UK were found to be mislabelling and selling endangered or vulnerable hammerhead sharks. Additionally, researchers found species of starry smooth-hounds, nursehounds, and blue sharks on sale in both fishmongers and chip shops, according to the study published today in Scientific Reports,
Study author Andrew Griffiths says sharks are particularly vulnerable given that they typically take a long time to reach sexual maturity and, once they do, produce relatively few young – at least in comparison to most fish that are commercially caught. Furthermore, the researchers say their results indicate that the sale of declining species is a global issue spreading into Europe and the UK.
Over the course of nearly two years, a total of 117 tissue samples from more than 100 shark meat products were collected from 90 different retailers. Small tissue samples were then dissected from various fish products and tested to determine which species the sample actually came from. In total, the researchers found that a majority of samples tested were falsely labeled, indicating a need for more accurate food labeling so people are more aware of what species they are actually eating.
“In reference to consumption of declining and endangered sharks, then the issue definitely goes beyond the UK,” Griffiths told IFLScience. “Part of the argument for improved labeling, and the traceability it promotes, has included benefits it may have for reducing illegal, unreported and unregulated (IUU) fishing."
“The increased scrutiny products receive can help in the detection of IUU and prevent illegally captured fish from entering the sales chain," he added.
To be a mindful consumer of seafood. Griffiths admits it requires a bit of work from the consumer.
“People are becoming much more conscious about what they eat, whether that is scrutinizing food for calories, health concerns or the origins of what they eat and how it is produced," he said.
"We are all becoming much more savvy about what we eat. Sustainability and reducing the impact of what we eat has on the environment is one element of this. In terms of sustainable seafood, the Marine Conservation Society produces a guide that can really help give an overview of what can be a complicated decision about the source of seafood."
