Seafood fraud is an important issue that hurts our oceans, our wallets, and our health. Last night, at National Aquarium, Washington, DC, guests learned about seafood fraud with experts from Oceana, the National Aquarium, and two very special guests, actress and activist Angela Kinsey and sustainable chef and author Barton Seaver.
Speakers, including Barton Seaver and Angela Kinsey, informed guests about the importance of stopping seafood fraud
Guests had the opportunity to participate in a special seafood tasting prepared by Chef Xavier Deshayes, executive chef at the Ronald Reagan Building and International Trade Center, showcasing how easily species can be substituted.
Can you tell which fillet is mislabeled?
In a recent report, Oceana found that while 84% of the seafood eaten in the United States is imported, only 2% is currently inspected, and less than 0.001% specifically for fraud. Recent studies have also found seafood may be mislabeled as often as 25–70% of the time for fish like red snapper, wild salmon, and Atlantic cod, disguising species that are less desirable, cheaper, or more readily available.
“As a mother and a seafood consumer, I want to know what I’m putting on the dinner table for my family,” said Kinsey.
This reception followed a full day for Angela and Barton. The team traveled with Oceana through Washington, DC, with stops including a Hill briefing at the Capitol Visitor Center, where they called on Congress to pass pending legislation aimed at fighting seafood fraud and illegal fishing.
Click here to find out more about seafood fraud and Oceana’s new campaign.
National Aquarium CEO John Racanelli and sustainable chef & author Barton Seaver
The foundation of the National Aquarium’s mission to inspire conservation of the world’s aquatic treasures is public awareness and education. Choosing sustainable seafood is an easy and impactful action every consumer can take for the future health of our ocean. Like Oceana and our honored guests, we strive to provide opportunities to share knowledge about thoughtful seafood choices with programs like our Fresh Thoughts sustainable seafood dining series.