WARNING: Disturbing discovery forces fish and chips shops to stop selling this popular menu item
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Australians love their iconic golden-crumbed fish and chips served up on paper and served with a side of tartare sauce.
But there are growing calls for the classic Aussie flake to be taken off the menu.
According to the Australian Marine Conservation Society (AMCS), fish and chip shops are unknowingly selling endangered shark flesh to customers. It is also believed that less than a third of servings in South Australian fish and chip shops meet seafood labelling standards—and the shop owners themselves don’t even know it.
Dr Leonardo Guida, a scientist from the AMCS, urged the federal government to enforce stronger regulations to help protect endangered aquatic life. ‘Duping the consumer and passing off any shark species as “flake” is like passing off red meat from cows, pigs, lamb, horses, and kangaroos all as “beef”,’ he explained.
This comes after a team of researchers from the University of Adelaide analysed the DNA of flake fillets sold by retailers across Adelaide and regional areas of South Australia to determine the type of fish used in making flake fillets.
The researchers found that 27 per cent of the samples were identified as gummy sharks, while 21 per cent were identified as ‘critically endangered’, including the shortfin mako shark and smooth hammerhead shark, and 11 per cent were ‘near threatened’ species.
The Australian Fish Names Standard says that only two types of sharks should be sold as flake fillets in Australia: The gummy shark and the New Zealand rig.
Additionally, a total of nine different types of species were identified in the study, including some species not even found in Australian waters such as the South American narrow-nosed smoothhound shark.
Overfishing not only endangers marine wildlife, but it can also have a profound impact at an ecosystem level. For instance, the targeting of large predatory species can lead to a disruption in the food chain, resulting in other species being wiped out as well. This can disrupt the entire ecosystem, damaging the habitat and the livelihoods of fishermen.
According to one of the authors of the study, Ashleigh Sharrad, only one in 10 retailers could correctly identify the type of fish being sold.
‘It is important to note that while a broad variety of species are being sold as flake, smaller retailers can’t be accused of mislabelling because they are most likely unaware when they purchase bulk, processed, or frozen fish fillets,’ the researcher said.
University of Adelaide Professor Bronwyn Gillanders, the study’s senior author, told reporters that she was ‘surprised’ that endangered species of sharks were being ‘butchered and passed off as flake’.
‘Food fraud in the seafood industry is a growing concern and mislabelling may occur. It can have potential implications on human health, the economy, and species conservation,’ the professor explained.
Lawrence Chlebeck from Humane Society International said legislation for new and accurate labelling laws in Australia could take years to develop and implement. He mentioned that some species of shark could go extinct before then.
‘The world has lost 70 per cent of its oceanic sharks and rays in just 50 years, and more than a third of shark species are threatened with extinction,’ he explained.
Meanwhile, the Albanese government has promised to introduce mandatory ‘country of origin’ labelling rules for seafood sold in cafes and restaurants, or other hospitality venues.
Tim Ayres, Assistant Minister for Trade, stated that Australia is home to a ‘world-class seafood industry’, and that consumers should have the information they need readily available to help them make informed decisions.
‘The study reinforces the fact that currently, many consumers are in the dark about where their seafood comes from. Making country of origin labelling clearer, simpler, and mandatory for seafood in hospitality settings is a priority,’ he shared.
The government is currently accepting feedback via an online form here.
What are your thoughts, folks? Share your opinions with us in the comments below!
But there are growing calls for the classic Aussie flake to be taken off the menu.
According to the Australian Marine Conservation Society (AMCS), fish and chip shops are unknowingly selling endangered shark flesh to customers. It is also believed that less than a third of servings in South Australian fish and chip shops meet seafood labelling standards—and the shop owners themselves don’t even know it.
Dr Leonardo Guida, a scientist from the AMCS, urged the federal government to enforce stronger regulations to help protect endangered aquatic life. ‘Duping the consumer and passing off any shark species as “flake” is like passing off red meat from cows, pigs, lamb, horses, and kangaroos all as “beef”,’ he explained.
This comes after a team of researchers from the University of Adelaide analysed the DNA of flake fillets sold by retailers across Adelaide and regional areas of South Australia to determine the type of fish used in making flake fillets.
Endangered species were found in samples of flake fillets. Credit: Los Muertos Crew/Pexels
The Australian Fish Names Standard says that only two types of sharks should be sold as flake fillets in Australia: The gummy shark and the New Zealand rig.
Additionally, a total of nine different types of species were identified in the study, including some species not even found in Australian waters such as the South American narrow-nosed smoothhound shark.
Overfishing not only endangers marine wildlife, but it can also have a profound impact at an ecosystem level. For instance, the targeting of large predatory species can lead to a disruption in the food chain, resulting in other species being wiped out as well. This can disrupt the entire ecosystem, damaging the habitat and the livelihoods of fishermen.
According to one of the authors of the study, Ashleigh Sharrad, only one in 10 retailers could correctly identify the type of fish being sold.
‘It is important to note that while a broad variety of species are being sold as flake, smaller retailers can’t be accused of mislabelling because they are most likely unaware when they purchase bulk, processed, or frozen fish fillets,’ the researcher said.
Shortfin mako sharks are overfished and are considered endangered. Credit: Shutterstock.
University of Adelaide Professor Bronwyn Gillanders, the study’s senior author, told reporters that she was ‘surprised’ that endangered species of sharks were being ‘butchered and passed off as flake’.
‘Food fraud in the seafood industry is a growing concern and mislabelling may occur. It can have potential implications on human health, the economy, and species conservation,’ the professor explained.
Lawrence Chlebeck from Humane Society International said legislation for new and accurate labelling laws in Australia could take years to develop and implement. He mentioned that some species of shark could go extinct before then.
‘The world has lost 70 per cent of its oceanic sharks and rays in just 50 years, and more than a third of shark species are threatened with extinction,’ he explained.
Critically endangered species of sharks are protected under marine conservation laws. Credit: Shutterstock
Meanwhile, the Albanese government has promised to introduce mandatory ‘country of origin’ labelling rules for seafood sold in cafes and restaurants, or other hospitality venues.
Tim Ayres, Assistant Minister for Trade, stated that Australia is home to a ‘world-class seafood industry’, and that consumers should have the information they need readily available to help them make informed decisions.
‘The study reinforces the fact that currently, many consumers are in the dark about where their seafood comes from. Making country of origin labelling clearer, simpler, and mandatory for seafood in hospitality settings is a priority,’ he shared.
The government is currently accepting feedback via an online form here.
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fishing depleting shark 
come on what about the illegal shark fin thieves that cut the fins off and throw the rest back some still alive while the fillets of a shark 
conservationists (experts 
