Over the span of a decade, genetic identification methods have progressively exposed the inadequacies of the seafood supply chain, revealing previously unrecognized levels of seafood fraud, raising awareness among the public, and serving as a warning to industry that malpractice will be detected. Here we present the outcome of the latest and largest multi‐species, transnational survey of fish labeling accuracy to date, which demonstrates an apparent sudden reduction of seafood mislabeling in Europe. We argue that recent efforts in legislation, governance, and outreach have had a positive impact on industry regulation. Coordinated, technology‐based, policy‐oriented actions can play a pivotal role in shaping a transparent, sustainable global seafood market and in bolstering healthier oceans.

Mislabelling of food products has recently received a great deal of public scrutiny, but it remains unclear exactly what methods are being utilised in laboratories testing the authenticity of foods. In order to gain insight into the specific area of the analysis of seafood, a questionnaire focusing on the taxonomic groups typically analysed and the techniques utilised was sent to over one hundred accredited laboratories across the UK, Ireland, Spain, Portugal, France and Germany. Forty-five responded positively, demonstrating significant differences in both the species analysed and methods utilised among the countries included in the survey. Indeed, a diversity of methods was employed across laboratories and efforts to harmonise and/or standardise testing were evident only at national scale. This contrasts with the EU wide scale of regulation on seafood labelling, and may lead to inconsistencies in the results produced in countries. Highlights ► The first international survey of accredited food authenticity laboratories. ► Significant differences in the methods used in authenticating seafood. ► Significant differences in the main products monitored. ► Lack of harmonisation and standardisation across the EU (despite common regulation). ► Widespread uptake of DNA-based methods, particularly sequencing.

Summary Two groups of farmed meagre (Argyrosomus regius) sausages were studied regarding quality changes and antioxidant capacity during a 98‐day storage experiment at 2 ± 2 °C. Control sausages contained 3.9% (w/w) of inner pea dietary fibre (IPDF) and the other group contained 0.9% (w/w) IPDF plus 3.0% (w/w) of antioxidant grape dietary fibre (AGDF). The control and AGDF meagre sausages presented a high nutritional value, given their low caloric content, fatty acid profile, amino acid composition and high DF content. Both products were remarkably stable over storage time. The AGDF had an effective antioxidant capacity, proven not only by the radical scavenging activity (90.0–91.0% vs. 82.1–85.4%) and reducing power (8.13–9.10 mg ascorbic acid equivalent g‐1 vs. 4.16–4.24 mg ascorbic acid equivalent g−1) measurements, but also by the lower thiobarbituric acid reactive species (TBARS) values (0.78–1.10 vs. 1.50–2.08 mg malonaldehyde kg−1) over storage time. AGDF seemed to present antimicrobial effect, since on the 63rd day (beginning of significant microbial growth), the control sausages had more than 3 log CFU g−1 and AGDF sausages much <3 log CFU g−1. The sensory assessment pointed to some loss of textural quality, more accentuated in the AGDF sausages.

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