FAO Report Maps the Growing Challenge of Seafood Fraud

By Noah Mercier

The Food and Agriculture Organization of the United Nations has published a new report examining seafood fraud and the tools being developed to identify it. The announcement, dated February 10, 2026, says fraud is widespread across global fisheries and aquaculture markets and can create risks for consumers, ecosystems and honest businesses.

FAO describes fish fraud as a deliberate practice intended to deceive. That can include selling one species as another, misrepresenting where a fish was caught or farmed, adding colouring to make seafood look fresher, changing expiry information or presenting imitation products as premium seafood. The report also highlights counterfeit shrimp made with starch-based compounds and surimi packaged to resemble crab.

Why seafood labels matter

Seafood is particularly vulnerable to substitution because consumers may buy a wide range of species in fresh, frozen, canned or prepared form. FAO notes that the sector includes more than 12,000 aquatic species, making identification and traceability complicated. The organisation says there is no official global estimate of the scale of seafood fraud, although empirical studies suggest that around 20 percent of trade may be affected by some form of deception.

The report also cites studies suggesting that up to 30 percent of seafood products may be mislabelled in restaurants. That figure is not a universal measurement of every restaurant or market, but it illustrates why the name, origin and production claims attached to seafood matter. A cheaper species sold under a more valuable name can mislead shoppers financially, while incorrect information can also affect sustainability choices.

For home cooks, the practical lesson is to treat traceability information as part of food safety rather than as a marketing detail. When buying seafood, check the species name, the stated country or area of origin, the production method where provided, the use-by or best-before information and whether the item has been frozen. These details cannot prove authenticity at home, but they make it easier to compare what is on the label with what is being sold.

The health risks can be real

Most food fraud is driven by economic incentives, but FAO warns that some forms can affect health. Species substitution matters when different fish have different hazards, particularly when seafood is eaten raw or lightly cooked. The organisation also notes that re-freezing seafood can increase the risk of bacterial growth.

That does not mean shoppers should try to identify fraud by smell, colour or appearance alone. The report emphasises that reliable detection often depends on laboratory methods rather than visual inspection. For consumers, the safest approach is to buy from reputable sources, keep seafood properly chilled, follow the product’s storage instructions and cook it according to established food-safety guidance. When a product’s label appears inconsistent or incomplete, asking the retailer for clarification is more useful than guessing.

How authorities are detecting substitution

FAO’s report reviews several analytical techniques that can support official controls. DNA barcoding can help identify a species, while stable-isotope analysis may provide clues about geographic origin. Nuclear magnetic resonance and enzyme-linked immunosorbent assays are among the other methods discussed. Portable X-ray fluorescence and machine-learning models could also help regulators in some situations, although FAO makes clear that advanced testing is not equally available everywhere.

The report describes a DNA-barcoding investigation in Los Angeles that found mislabelling was relatively low in processing plants, moderate among grocers and particularly prevalent in sushi restaurants. It also reports that retail mislabelling was uncommon for tuna, albacore and salmon in that investigation, but more common for red snapper and halibut. These findings come from specific studies and should not be treated as a universal ranking of every market.

What FAO wants to change

FAO advocates more consistent labelling requirements, the use of scientific names where possible and stronger traceability systems. The organisation says regulators, businesses and consumers all have a role in reducing fraud. Harmonised rules would make it easier to compare products across borders, while better traceability could help investigators follow seafood from harvest or farming through processing and retail.

The report also points to initiatives combining government, industry, research and consumer education. In one example cited by FAO, an education campaign supported by ongoing blind testing helped reduce seafood mislabelling in a specific area by two-thirds over a decade. That result belongs to the initiative described and is not a prediction for every market, but it shows how monitoring and public awareness can work together.

FAO’s announcement does not claim that consumers can verify seafood authenticity without testing, and it does not introduce a new consumer test or certification label. Its main message is more practical: accurate names, honest origin information and reliable traceability are essential parts of a safer seafood supply. For anyone buying fish for dinner, checking the label and handling the product carefully remain the most useful steps available at home.

Read the official FAO announcement.

Sources

• Official source 1
• https://www.fao.org/newsroom/detail/new-fao-publication-describes-global-fish-fraud-and-the-tools-to-combat-it/en