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Wednesday, November 27, 2024
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Dubai restaurants use technology to combat seafood fraud

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Roommates, if you order a seafood dish like me, you might wish it were fresh! Unfortunately, this situation does not always happen in restaurants. If you have ordered Snapper in the past ten years, then you will most likely receive a lower value fish. A study conducted by the conservation organization Oceana in the United States in 2019 found that one-fifth of the fish tested in restaurants and markets were mislabeled.

What does this mean to you? This means that consumers may pay double the price for wild salmon and other fish, but get the same kind of farmed products. To make matters worse, consumers may think they are eating fresh off-ship lobster, but these fish may have been frozen for several months. A restaurant in the United Arab Emirates uses technology to help customers understand the source of fish during meals.

according to CNN,’Rockfish’, a seaside Italian restaurant Dubai, We are fighting fish fraud by providing customers with QR codes with orders. This code links to a web page that informs customers when and where their fish was caught, how to transport them, and provides the necessary certification to verify that the source is sustainable. Marco Acquaroli, executive sous chef of Rockfish, said that there are many “counterfeit products or fake names” on menus around the world. “Here, we are looking for freshness, quality, sustainability and traceability,” he explained.

This restaurant cooperates with Seafood Souq, an e-commerce marketplace that connects fish buyers and sellers from all over the world. The company’s CEO and co-founder Sean Dennis explained: “Seafood is an industry. There is not necessarily fraud in the supply chain, but opacity or darkness.” He continued, “It’s hard for buyers to know about them. Where did the seafood come from.” In addition, Seafood Souq’s website pointed out that one in five seafood products worldwide are mislabeled. These may be endangered species, unfit for consumption, stale or irresponsible in origin.

Guys, should more restaurants use this seafood system?

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