The Joint Food and Agriculture Organization of the United Nations (FAO) has published a new report on food fraud in the fisheries and aquaculture sector, describing its types, causes, and impacts; tools available to combat fraud in the sector; and the role of regulatory frameworks and standards.

The Scope and Risks of Fish Fraud

According to the report, the global fisheries and aquaculture sector produced more than 185 million tons of aquatic products and was valued at $195 billion USD in 2022. The economically significant sector is becoming increasingly vulnerable to food fraud due to its complexity, the wide variety of species traded (more than 12,000), and the involvement of multiple inspection authorities across international supply chains.

Types of fraud include practices like species substitution, mislabeling, adulteration, counterfeiting, and misrepresentation of origin or production method. The most common types of fraud are species substitution and mislabeling, with the available literature estimating that as much as 20 percent of fishery and aquaculture products globally are mislabeled.

Food fraud in the fish and seafood sector poses significant risks to public health, consumer health, and marine conservation. Health risks linked to fraud include exposure to toxins, allergens, pathogens, and contaminants, especially when mislabeled products originate from unauthorized sources or bypass food safety checks.

Regulatory and International Standards

In addition to national regulatory frameworks, international standards with relevant provisions that help combat fishery and aquaculture fraud include Codex Alimentarius, FAO guidelines, and Global Food Safety Initiative (GFSI)‑benchmarked schemes (e.g., BRCGS, FSSC 22000, International Featured Standards, and Safe Quality Food).

Advanced Technologies for Detecting Fraudulent Fishery and Aquaculture Products

The report emphasizes the importance of DNA-based methods such as barcoding, polymerase chain reaction (PCR), and next‑generation sequencing for verifying product authenticity. It also examines protein‑based, nuclear, and spectroscopic techniques used to detect fraud and verify provenance, including enzyme‑linked immunosorbent assay, high‑performance liquid chromatography, matrix‑assisted laser desorption ionization–time‑of‑flight mass spectrometry, stable isotope analysis, infrared spectroscopy, and nuclear magnetic resonance. Additionally, emerging tools for rapid origin verification include innovative methods such as portable X‑ray fluorescence and machine learning models.

A Multi-Pronged Approach to Combatting Fish Fraud

Based on a review of case studies, relevant regulations and standards, and the available literature, FAO recommends the following actions to fight food fraud in the fishery and aquaculture sector:

• Harmonized labeling requirements, the mandatory inclusion of scientific names, and enhanced traceability systems
• Raising consumer awareness and increasing industry transparency
• The use of advanced technologies for precise species identification, especially in processed or mixed‑seafood products.