Most sushi in the US isn't what you think it is and new technology could help fix that

There's a good chance that spicy crunchy tuna roll you ordered for lunch doesn't actually contain anytunaat all.That's because 74%of fish sold at sushivenuesin the USis mislabeled and often completely different than what's on the menu, according to a 2013 survey from the ocean conservation group Oceana.But new technology could help make the seafood business a bit moretransparent. Google is teaming upwith Oceana and the aerial and satellite imaging nonprofit SkyTruth to launch Global Fishing Watch this fall, the New York Timesreports. The initiativewill track and analyze fishing boat practices using satellite technologyand, ideally, help ensure that fewerfake or mislabeled fish are swapped in along the way.Seafood providers are also investing in technology to reduce fraud. Boston seafood distributor Red's Best, for example, has increased transparency by sellingfish withlabels that buyerscan scan with their smartphonesto accessa web page that provides details about the individual fish, includingwhere the fish came from, the New York Times reports.Even if a restaurant servessome real, correctly labeled fish, 95% of the 118 sushi restaurants surveyed by Oceana in cities including New York, Chicago, and Los Angeles had at least one faked sushi item on the menu. Currently, the biggest culprits for fake sushi are snapper (92% misleadingly labeled) and tuna (71%).White tuna is often swapped for escolar, which is sometimes called the "Ex-Lax Fish," according to Inside Edition, because it can cause intestinal problems.Roughly 75% of fish labeled snapper isn't even from the snapper family. Because of the predominance of fraud in the supply chain, New York sushi restaurant Sushi Nakazawa refuses to serve red snapper because the risk of fake fish is too high.SEE ALSO:Wasabi served at sushi restaurants across the US might not be what you think it isJoin the conversation about this storyNOW WATCH: Here are some of the odd 'defects' the FDA allows inside processed food
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