Salmon found to be mislabeled over 40 percent of the time
When diners order salmon in a restaurant, there's a good chance they're not getting what they ordered.
A recent study by the environmental group Oceana has found that 43 percent of the salmon they gathered from restaurants and supermarkets were mislabeled.
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Based on DNA testing of 82 samples, the most common error, which occurred at a rate of 69 percent, was representing the product as the more expensive wild caught variety when it was actually the farmed Atlantic kind.
Samples were taken from different areas, and each were off by more than a third—salmon from several locales in Virginia were collectively mislabeled by 48 percent, D.C. by 45 percent, Chicago by 38 percent, and New York City by 37 percent.
Grocery stores fared relatively well, as salmon sourced from these locations were found to be accurately represented about 80 percent of the time.
According to one of the researchers, a measure to help protect against such problems is to purchase wild salmon when it's in season, typically between May and September.
A previous Oceana study conducted during the summertime determined that mislabeling dropped to about seven percent in that season.
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