Science AMA Series: I’m Christine Stawitz, a PhD candidate at the
University of Washington, Seattle, I recently published a study that
found up to 30 percent of seafood served in restaurants and sold in
supermarkets is actually something else, AMA!
Abstract
Thanks all for the great questions. We’ll be signing off in a few
minutes (4:45 PST), but please look out for the full manuscript - it
should be online and open access for all soon! I’m Christine Stawitz,
and I study fishery management and population dynamics at the University
of Washington. (More about that at:
http://students.washington.edu/cstawitz/) I’d like to talk about a
recent publication of mine, “Financial and Ecological Implications of
Global Seafood Mislabeling”, in which I, with my co-authors, try to
quantify how seafood mislabeling affects the conservation status and
value of finfish seafood that people consume. In this study, we found
that substituted seafoods were of slightly lower value (-2.98%
ex-vessel price), but of a slightly higher conservation status (+9.51%
IUCN status) than items they were labeled as. However, there’s a lot of
heterogeneity across types of finfish. For example, items substituted
for skipjack tuna and dolphinfish are actually of higher value than
these fish themselves. This suggests mislabeling has benefits for
consumers, financially. In contrast, items substituted for red snapper,
hake, eel, smooth-hound shark, and croaker are of lower conservation
status than the items themselves. I’ve noticed the paper getting a lot
of attention on r/science and want to clear up some of the detail of the
findings. I will be back at 6 pm EDT to answer your questions, ask me
anything!