Reducing seafood mislabeling through testing, certification, and education.
Scallops made from stingray wings. Grouper fingers that are really Tilalpia strips. “Local, fresh, wild caught shrimp” that’s actually farmed by political prisoners in China. That’s all seafood mislabeling.
It’s a big problem.
It’s bad for your health. It’s bad for fishermen and the environment. And it’s a form of fraud.
But how can consumers know who to trust and where to buy the seafood for their next family meal? Or if you’re a vigilant chef or market owner, how can you prove to your customers that your seafood products are accurately labeled?
We’ve developed a solution based on genetic product testing.
Real Seafood is a non-profit that independently verifies the identity of seafood products for vendors and their customers. We work with restaurants, grocery stores, seafood markets and distributors.
Our student-scientists use biotechnology to determine or confirm the identify of a seafood product based on the DNA coding inside its cells.
“The Real Seafood certification program helps me purchase the seafood I want for my family”
— Deb Buck, Seafood Lover