How Mislabeling Shark Meat Impacts Ocean Health and Consumer Safety

A new investigation highlighted in the Frontiers in Marine Science journal has uncovered concerning practices surrounding the sale of shark meat in the United States. Researchers examined 29 shark products, consisting of 19 filets from grocery stores and seafood markets across North Carolina, Florida, Georgia, and Washington, D.C., and 10 jerky items bought online. Utilizing DNA barcoding, they identified the actual species of each product and compared their findings with the descriptions provided on the labels.

Alarmingly, the study found that several critically endangered species were readily available, with the great hammerhead and scalloped hammerhead among them. According to researcher Savannah J. Ryburn from the University of North Carolina at Chapel Hill, a staggering 93% of the sampled products were generically labeled as "shark," while only one of the two products identified by species was accurately labeled. It was also noted that 31% of the samples belonged to species classified as endangered or critically endangered, including the great hammerhead, scalloped hammerhead, tope, and shortfin mako sharks.

The implications extend beyond the endangered species, as the findings raise concerns over public health. Consumers purchasing these ambiguously labeled shark products may unknowingly consume varieties high in mercury, methylmercury, and arsenic—elements that are harmful to health. The study's authors urged the need for more transparency in labeling, suggesting that sellers in the U.S. should be mandated to provide the specific species name when selling shark meat. Ryburn also encouraged consumers to refrain from buying shark products that lack proper labeling or traceable origins, emphasizing health and environmental considerations.