Testing Shows Many Bay Area Restaurants Mislabel Fish


SAN FRANCISCO (KPIX 5) — Bay Space shoppers have a status for being in-the-know. We’re all about buzzwords like “farm-raised,” “sustainable” and, in fact, “native.” However relating to some seafood, native diners could also be approach off monitor.

Our investigation began with an undercover go to to a sushi restaurant in downtown San Francisco, our first cease on a tour of Bay Space eateries to seek out out if the fish they’re serving is what it says it’s on the menu.

We chosen halibut, purple snapper, and white tuna for our random check — fish that the non-revenue conservation group Oceana says are a number of the mostly mislabeled on the earth. Based on the group’s analysis, the USA had one of many highest mislabeling charges.

Utilizing the identical DNA barcoding kits utilized by Oceana, we positioned our fish samples into check tubes one after the other, being cautious to not cross contaminate.

Then we despatched the samples off to the lab. Two weeks later, our outcomes got here again: eleven of sixteen fish have been mislabeled.

First up, pink snapper.

At Tadich Grill in San Francisco, the fish served turned out to be yellowtail rockfish. At Feng Nian in Sausalito, it was silvergray rockfish. At Mijori Sushi in Oakland, we received white bass. And at Yuki Sushi in San Jose, we have been served Japanese sea bream. All of the substitutions are cheaper fish.

“I had some fairly heated discussions final night time with the sushi chef,” stated Yuki Sushi’s common supervisor Jennefer Koopman. She stated to her shock, her chef confirmed our findings.

“He stated, ‘We order Tai,” which is Japanese for snapper. What will get delivered is Mondai, which is Japanese for sea bream,” defined Koopman.

It seems pink snapper –which is just native to the Atlantic gulf — is over-fished, so provides are restricted. The menu board at Yuki is now modified.

“No matter we put up on the board needs to be what it’s,” stated Koopman.

At Franciscan Crab Restaurant on San Francisco’s Fisherman’s Wharf, the chef nailed it. He stated the restaurant was serving halibut from Alaska. Positive sufficient, our check confirmed it was Pacific Halibut.

However at Yuki Sushi and Mijori Sushi, we received olive flounder as an alternative. Yuki’s supervisor advised us when halibut is unavailable, it is changed with the usually farm-raised sort of flounder.

“There isn’t a intentional deceit on our half. There actually isn’t,” she stated.

Probably the most critical case of mislabeling includes tremendous white tuna. Our DNA check outcomes confirmed what was being…



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