Up to 30% of all seafood sold in markets and served in restaurants may be mislabeled. A new study finds that in most cases, mislabeling actually leads people to eat more sustainably, because the substituted fish is often more plentiful and of a better conservation status than the fish on the label.

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Up to 30% of all seafood sold in markets and served in restaurants may be mislabeled. A new study finds that in most cases, mislabeling actually leads people to eat more sustainably, because the substituted fish is often more plentiful and of a better conservation status than the fish on the label.