A series of panel discussions at the 2013 International Boston Seafood Show on Sunday brought to light the ongoing problem of seafood mislabeling, and offered some suggestions on how to watch out for it.The issue has been in the public eye since a recent Oceana study found a predominant amount of seafood consumed in the United States is incorrectly labeled to pass off a cheaper species as a more expensive one.
Three panels of experts, including a former prosecutor, all talked about how serious a problem mislabeling is. Robert Chandler, senior buyer and plant manger for Steve Connolly Seafood in Boston, said mislabeling hurts the entire industry.
“It’s full-on fraud, and what it really creates is a mistrust of the product itself,” he says.
In his company, he takes charge of the problem by keeping an eye on what comes through his doors. Whenever possible, he buys whole fish, or fillets with the skin on. That way, he says, it’s easier for him and his employees to spot the wrong fish.
“It’s tough (for suppliers) to pull off a Houdini,” he says.
Lee French, VP-seafood marketing at Price Chopper, said his supermarket chain demands suppliers use a private company to document the authenticity of their products. If they don’t, he said, Price Chopper won’t take their products. French said other retailers could learn from this example, and prompt real change.
“The retailers can make this happen,” he says.
Marcus Asner, a former prosecutor who now works as a private attorney, says his job is easier when he can show an imminent and serious problem, using terms such as “fraud,” “theft” and “poaching.” Using those terms can help garner public support.
“Call it crime when it’s a crime,” he says. “’Mislabeling isn’t sexy.”
