HOW MUCH SEAFOOD IS SUBSTITUTED?
Seafood is currently caught, bought and sold within largely invisible and complex supply chains.
An Australian study, backed by many anecdotes, indicates that the vast majority of chefs lack confidence in the information about the seafood they are sold, especially its source but also the identity of the species
There are no local studies of Australian seafood substitution, however surveys in the EU and US have repeatedly demonstrated a whopping 30-70% of seafood is substituted ie it is not what it is being sold as.
The ability to authenticate the source of the seafood supplied is central to instilling confidence
in what’s being called ‘sustainable’ for suppliers, restaurateurs as well as customers.