Labelfish partners Ute Schröder and Kristina Kappel, from the Max Rubner-Institut in Germany, recently had their paper entitled “Substitution of high-priced fish with low-priced species: adulteration of common sole in German restaurants” accepted by the journal Food Control.
Highlights of the publication include:
- 50 % of common sole restaurant samples were shown to be adulterated.
- Common sole was substituted by Pangasius species and West African flatfishes.
- Adulteration of common sole was performed by restaurant staff rather than in the retail.
- The overall adulteration rate of common sole from the retail was 2.9 %.
- Uncovering adulteration of cooked sole is feasible with cytb sequencing and IEF.
The complete paper may be accessed here.