The fish on the menu may be mislabeled, but there’s a good chance it’s less endangered than the real things, says Grist.
About 30 percent of fish is misnamed, whether because of fraud or human error. But when University of Washington researchers collected data from 43 studies that DNA-tested fish for mislabeling, they found that on average the actual fish on the plate were 3 percent cheaper and nearly 10 percent better in terms of conservation status, according to extinction risk data from the International Union for Conservation of Nature.
“Hot tip,” says Grist, “If you’re looking to avoid buying fish that are frequently replaced with species that are more endangered, stay away from eel, hake, and snapper.”