A new study has revealed that people who eat fish and chips from a local restaurant could be harming the endangered sharks that live in Australia.
Researchers from the Macquarie University found that a lot of the meat sold in fish markets and restaurants was mislabeled.
The researchers, who collected over 90 samples from different retailers across Australia, identified the species of shark meat by using DNA barcoding.
They found that around 70% of the meat was mislabeled. Most of the time, shark meat is sold as “flake.”
It should only be from sustainably caught species such as the New Zealand rig shark and gummy sharks.
The researchers noted that almost all of the shark meat samples that were labeled as “flake” came from either the New Zealand rig shark or the threatened species in Australia.
They also found that the labels were more prominent in takeaway shops than fish markets and wholesalers.
The study’s findings highlight the need for better enforcement and labeling standards, as the populations of sharks are declining globally.
According to Adam Stow, a professor at the university’s conservation genetics lab, DNA testing could help monitor the seafood supply chain.