There has been a large increase in Sushi restaurants in recent years around the world, but in Europe and North America in particular. Studies have indicated that fish species substitution is widespread in the US restaurants, so a study was commissioned into English Sushi restaurants to see if similar levels were occurring. 115 samples were collected from 31 restaurants from 6 English cities, and analysed using DNA sequencing of cytochromeoxidase. Overall substitution levels were around 10%, which is much lower than that found in US restaurants and also indicates better inspections and enforcement regimes in England.
Read the full study at: https://peerj.com/articles/1891/
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