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Last week, Oceana released a new report that uncovered widespread misrepresentation of America’s favorite seafood: shrimp. The report found 30 percent of DNA-tested shrimp samples to be misrepresented—often mislabeled for another species or said to be wild caught when it was farmed—across more than 100 restaurants and grocery stores nationwide.

When you think of the Philippines, you likely think of its vibrant coral reefs, crystal-clear ocean water, and beautiful beaches. Culturally, it’s a nation built upon the ocean’s bounty, where it’s estimated that there are over 1.3 million small-scale fishers and 8 million people rely on the country’s fisheries for their livelihood. Despite that massive dependency, more than 75 percent of Philippine fishing grounds are depleted.

Who doesn’t love shrimp? Delicious on salads, sandwiches, and as a main dish, it’s no wonder that it’s the most commonly consumed seafood in the U.S., and the most traded seafood in the world. But, did you know that when you order a shrimp cocktail or shrimp scampi, your “shrimp” could actually be one of dozens of different species of shrimp, as well as domestic or imported, and wild caught or farmed? Most consumers don’t realize that “shrimp” is a highly ambiguous term that refers to different shrimp species of many possible different origins.

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