Undeclared Species Found in Imitation Crab Meat: A Study Reveals Alarming Results

A recent investigation into imitation crab meat, commonly referred to as surimi, has raised significant concerns about transparency in seafood labeling within the United States. Conducted by researchers at Loyola Marymount University in Los Angeles, California, the study discovered that a staggering 95% of the sampled imitation crab products contained at least one undeclared species.

Between November 20 and December 16, 2024, the researchers purchased 48 imitation crab meat products from various grocery stores across Los Angeles. Utilizing DNA metabarcoding, the study aimed to match the species listed on product packaging with the actual contents discovered within.

Key Findings from the Study

The findings, published in the recent issue of Food Control Journal, illustrated that, on average, each imitation crab product contained 6.4 different species, despite typically listing only around three on their labels. While surimi is primarily made from Alaska pollock, other fish species such as cod, whiting, and hake can also contribute to the fish paste.

Of the 43 samples examined, Alaska pollock was the most frequently detected species, appearing in 67% of the products. Notably, however, some species not mentioned on ingredient lists were also identified, including Patagonian squid, found in 67% of the samples. The researchers also uncovered multiple types of sharks among the ingredients, including some that are considered endangered.

Concerns Over Labeling Practices

The study highlights a significant gap between existing legal labeling allowances and the true species composition of popular seafood products like squid rings, calamari, and imitation crab sold across Los Angeles’ diverse grocery stores. The researchers noted that the current guidance from the U.S. Food and Drug Administration (FDA) may allow seafood products to obscure their true identities.

Squid Products Show Compliance

In addition to the surimi analysis, the study also employed DNA barcoding to evaluate squid products. Researchers collected 48 squid samples from 13 retailers in the Los Angeles area, finding no instances of mislabeling among the frozen squid products. This indicates broad compliance with FDA guidelines, even while highlighting the need for updated regulations surrounding blended seafood products like surimi.

The researchers concluded that widespread DNA testing of seafood is essential—in Los Angeles and throughout the wider U.S. seafood supply chain—to enhance labeling credibility, bolster consumer confidence, and ensure supply chain integrity.