merluccius spp (1)

Spanish researches combined two DNA methods which allowed almost 100% assignment of the genus Merluccius spp. (hake). A combination of two RFLP methods - Hake-ITS1-RFLP (89%) and Hake-Cytochrome b–RFLP (83%) permitted a 97% assigment rate. When applied to the Spanish market, it was found that 31% mislabelling of hake-based products was observed in northern Iberia markets, and a 15% mislabelling by the wrong hake species affected 60% of deep frozen products. A 16% mislabelling by other fish species substitution affected 40% of cooked products.

Read the abstract at: Mislabelling of hake species in Spanish markets

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