TYLER (KYTX) - You ordered salmon, but are you sure that's what you're eating?
A new survey shows nearly one-third of all fish in the U.S. is mislabeled.
Oceana performed this survey and found that many cuts of fish were being replaced with something cheaper, over-fished or even risky to eat.
That raises questions beyond just what it is you're eating.
Brian MacKenzie is enjoying an early dinner at Wasabi in Tyler.
"Here my favorite roll is the Tyler, TX roll and Snow Crab, I think it's called," says MacKenzie.
He loves sushi and fish.
"Probably salmon is my favorite," says MacKenzie.
He was surprised to hear nearly 1/3 of all fish sold in the U.S. is mislabeled.
"We kind of put a lot of faith in others when it comes to what we eat and where it comes from," says MacKenzie.
"When you start breaking up and cutting up fish before you receive it, the chance of it being mislabeled, it increases numerous times," says Jesus Delgado-Charles, the General Manager at Wasabi in Tyler.
Delgado-Charles says they receive their fish whole, and fillet in house, to ensure you get what you order.
It's also important to know the color, cut and texture of your fish because if you're allergic, it could lead to many more problems.
"Fish are probably one of the biggest allergies in the U.S. and so being, not actually getting exposed to that particular allergy can be life threatening," says Nurse Practitioner at Trinity Mother Frances Catherine Giordano.
Giordano says mislabeled fish could cause severe allergic reactions like swelling, shortness of breath or vomiting.
Her best advice?
"Know what you're eating at all times," says Nurse Practitioner Giordano.
And if you're shopping at the store: buy whole fish, ask questions and if the price is too good to be true, it probably is.
"When the product isn't cut in front of you, you don't know what you're getting," says Delgado-Charles.
For customers at Wasabi, their trust is rolled up in the product.
"It's always fresh, I'm glad they order their fish whole," says MacKenzie.
This study by Oceana was conducted over two years in various states across the country.
They actually took samples of the fish and had it DNA tested to ensure it was the type listed on the label or menu.
One in three of those results showed it was not.
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