Study finds relatively low rates of substitution for America's favorite types of seafood

The seafood industry is known for its complex global supply chains and diverse market offerings, which can make accurate labeling a challenging task. Now, a study from Schmid College of Science and Technology at Chapman University and Oregon State University offers a fresh perspective on seafood labeling practices in the United States: Substitution rates for the most popular seafood species in the U.S. remain relatively low, providing consumers with greater confidence in the seafood choices they make.