Baez Rodriguez, Natalie Marie

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    Using DNA barcoding to identify seafood fraud in Puerto Rico
    (2022-05-12) Baez Rodriguez, Natalie Marie; Schizas, Nikolaos V.; College of Arts and Sciences - Sciences; Harms Tuohy, Chelsea; Cruz-Motta, Juan J.; Department of Marine Sciences; Cafaro, Matías J.
    DNA barcoding is a powerful tool that can provide high-resolution species identification. This technique can be effective for identifying unknown seafood samples when morphological characteristics are unreliable due to common preparation procedures in the seafood industry, such as the removal of identifiable characteristics of a fish through filleting. Additionally, DNA barcoding has proven useful for identifying illegal trade such as seafood fraud and the technique has advanced such that it can be used to identify highly processed products like jerky, dog food, and cosmetics. In Puerto Rico, a popular local fried turnover called “empanadillas de chapín” is allegedly prepared using other fish or meat product as a substitute for the traditional smooth trunkfish (Lactophrys triqueter) known as chapín. Additionally, sharks and rays are commonly sold in various local cuisine, yet it was not often known which species of sharks or rays were being consumed. Driven by these unconfirmed reports of substitutions and the consumption of the only locally protected shark species, this project sought to identify the prevalence of this common and unverified type of seafood fraud. Using DNA barcoding, the meat source inside these fried turnovers and shark meat products could be identified even after it was cooked and visually unrecognizable. Fifteen different fish species were identified as substitutes for the smooth trunkfish including elasmobranchs and imported freshwater species. Furthermore, this forensic technique also identified nine shark species sold as fillets and in local cuisine, of which the majority were misidentified to the consumer. This study demonstrates, for the first time, that rays are being consumed in Puerto Rico and confirms the report that a variety of native and imported fish are being substituted for chapín in the local cuisine.