Too much foreign and “fake” fish: suggestions

In recent years, the debate on the quality of fish consumed in Italy has become increasingly relevant. Many consumers report a growing presence of foreign fish, often of uncertain origin , in the markets and restaurants of our country. This situation has generated an increase in demand for transparency and quality, with particular attention to the traceability of fish products. It is essential to understand the dynamics that characterize this sector and adopt measures to avoid the consumption of "counterfeit" products.

The importance of traceability

Fish traceability has become a crucial issue for more conscious consumers. Tracing a product back to its source not only ensures freshness, but also protects the quality and sustainability of fishing. For example, the “Made in Italy” label represents an added value that many restaurateurs and fish retailers are committed to guaranteeing. Typically, local fish, such as sea bream and sea bass, offer a more intense flavor than imported fish, which are often frozen and reprocessed. Therefore, it is advisable to find out about the origin and method of catching the fish, to make more informed choices.

Product labels must provide clear and detailed information, from the landing area to the storage methods. In this way, a well-informed consumer can distinguish between products of dubious origin and certified ones. In restaurants, it is advisable to ask the staff to provide information on the origin of the fish, to have greater control over one's diet.

Fresh Fish vs. Frozen Fish

A fundamental distinction to make is between fresh and frozen fish. Fresh fish are often preferred for their flavor and texture. However, not all frozen fish are to be discouraged: if processed and frozen quickly after being caught, they can retain much of their quality. It is always useful to ask for clarification on how and when the fish was frozen , to assess its quality.
In addition, there are fish varieties, such as tuna or salmon, which can be extremely tasty even in frozen form. Restaurateurs and fishmongers should provide detailed information about them, so that the consumer can compare and choose consciously. In any case, a careful evaluation of fresh fish is of great importance to ensure a tasty and healthy meal.

Recognizing “fake” fish

Unfortunately, the issue of “fake” fish cannot be ignored. Often, you come across products that do not correspond to the actual commercial name or that are sold at prices significantly lower than average. For example, pangasius, a commonly imported freshwater fish, is often passed off as cod or other more valuable species.

To recognize “fake” fish, it is useful to pay attention to details such as appearance, color and smell . A fresh fish should have clear and shiny eyes, firm flesh and a pleasant sea smell. If you notice signs of discoloration or an excessively strong smell, it is better to avoid buying that product. Investing in quality fish not only protects your health, but also supports the local economy.

Buy from trusted sources

Building a good reputation among trusted suppliers is the first step to avoid unpleasant surprises. In recent years, fish markets and local fishermen have begun to revive, giving rise to shorter and more direct supply chains. Buying directly from the fisherman or at local markets that sell fresh fish offers a much higher quality than supermarkets.

In many Italian municipalities, fish markets are recovering a value that seemed lost over time . Here you can find freshly caught fish, in the name of tradition. It is a way to support local communities and enjoy an authentic product.

The battle against foreign and “fake” fish begins with information and awareness. Traceability, freshness and the choice of local products are the foundations for a healthy and tasty diet. Being attentive consumers implies the responsibility to choose and, at the same time, defend our culinary tradition. Only in this way can we guarantee a better future for fishing and our tables.