Earlier this month a Spanish study investigating the regularity of mislabelling in hake was published in the journal Food Control. In the 2011-2013 period a total of 234 samples were collected. A combination of COI and Cyt b genes were analysed and results showed a total of 35 (14.9%) of the samples were mislabelled. Mislabelling was more common in products which were unrecognisable, i.e. processed, than in recognisable products, i.e. whole fish, and were also higher in frozen products than fresh.
For the link to the full paper click here.