Understanding What is an Example of a Fake Food: The Case of 'White Tuna'

January 13, 2026 •

3 min read

According to the ocean conservation organization Oceana, over 30% of seafood is mislabeled across the United States, making it a prime example of food fraud. A particularly common deception involves cheaper fish being sold as more expensive varieties, which perfectly illustrates what is an example of a fake food in the modern supply chain.

Quick Summary

This article examines the case of escolar being sold as 'white tuna' to illustrate food fraud through seafood mislabeling. It explores why this practice is common and discusses the health risks, economic impact, and methods consumers can use to identify fake food.

Key Points

Escolar as 'White Tuna': A primary example of a fake food is cheaper escolar fish being sold under the misleading label of 'white tuna'.
Food Fraud Motivation: The intentional misrepresentation of food is driven by the potential for significant economic gain.
Health Risks of Fake Food: In the case of escolar, its high wax ester content can cause unpleasant gastrointestinal issues, a risk consumers are unaware of.
Consumer Protection: Being aware of common frauds, like seafood mislabeling, is crucial for protecting your wallet and health.
Key Detection Tips: Check labels for certifications, question abnormally low prices for premium products, and support trusted local suppliers.
Industry-wide Problem: Food fraud is a global issue that affects everything from olive oil and honey to spices and fish.

What is a Fake Food and Why Does It Matter?

Fake food, often referred to as food fraud, involves the intentional misrepresentation of a food product for financial gain. This can take many forms, from adding cheaper ingredients to a high-value product (adulteration) to outright mislabeling of a product's identity or origin. The consequences extend beyond just economic deception, impacting consumer health and trust. The seafood industry is a notorious hotspot for this activity, where a cheap, obscure fish is often passed off as a premium delicacy.

The Most Infamous 'Fake Food' Fish: Escolar as 'White Tuna'

Among the most well-documented examples of seafood mislabeling is the practice of selling escolar under the guise of 'white tuna'. The white tuna most people expect when dining out is typically albacore, a mild and flavorful fish. However, many consumers are unknowingly served escolar, a fish that is significantly cheaper and can cause gastrointestinal issues for those who consume too much.

Commonly Mislabeled Fish:

Red Snapper: Frequently substituted with cheaper species like rockfish or tilapia.
Cod: Often replaced by less desirable alternatives like threadfin slickhead.
Tuna: Escolar is the primary suspect when 'white tuna' is used ambiguously.
Scallops: Cases exist where circular pieces of skate or fish are cut into discs and sold as scallops.

How to Spot the Difference Between Real Albacore and Fake 'White Tuna'

While it can be difficult for the average consumer to tell the difference, especially in a sushi roll, there are some key indicators. Genuine albacore has a mild, buttery flavor and a pale, pinkish-white flesh. Escolar, by contrast, has a distinctively oily taste and can leave a waxy, unpleasant aftertaste. The health risks associated with escolar are due to its high concentration of wax esters, which the human body cannot properly digest.

Comparison of Albacore Tuna vs. Escolar (as 'White Tuna')


Feature	Albacore Tuna (Genuine White Tuna)	Escolar (Fake 'White Tuna')
Appearance	Pale, pinkish-white flesh; firm texture.	Bright, white, often very oily flesh.
Flavor Profile	Mild, buttery, and delicate.	Distinctly oily, sometimes metallic; can have a waxy aftertaste.
Texture	Firm but flaky.	Soft, rich, and very oily.
Health Impact	Rich in omega-3 fatty acids; generally safe for consumption.	High wax ester content can cause gastrointestinal issues, including oily diarrhea.
Regulatory Status	FDA approved for sale as tuna.	Banned in Japan and Italy; FDA advises against importation due to health risks.
Market Price	Higher price point reflects value and safety.	Significantly cheaper, making it attractive for fraudulent labeling.

The Impact of Food Fraud Beyond Your Plate

Food fraud isn't just a concern for your wallet and digestion. The broader implications are significant and far-reaching.

Undermines Legitimate Business: Honest fishmongers and restaurants are undercut by fraudsters who sell cheaper products at inflated prices, creating an unfair competitive environment.
Environmental Damage: Substituting more abundant, cheap fish for overfished premium species can obscure conservation efforts and mislead consumers about sustainable sourcing.
Risk to Allergic Individuals: In cases of fish mislabeling, a person with a severe allergy to one type of fish could be unknowingly exposed to a different species that triggers a life-threatening reaction.

What can consumers do?

Empowering yourself with knowledge is the best defense against food fraud. Ask questions about the origin and type of fish you are ordering, especially at restaurants. Look for certification labels such as the Marine Stewardship Council (MSC) on packaged seafood, which indicates traceable and sustainable sourcing. Supporting local, trusted fishmongers who can vouch for their product's authenticity is another excellent strategy. These steps help ensure that what you're eating is truly what you paid for, supporting legitimate businesses and protecting your health.

Conclusion: Staying Vigilant Against Fake Food

Ultimately, understanding what is an example of a fake food highlights the need for constant consumer vigilance. The global food supply chain's complexity creates opportunities for fraudsters to profit from deception, as seen with the widespread mislabeling of escolar as 'white tuna'. By being informed and proactive, consumers can protect themselves from health risks and support a more honest and transparent food industry. Being mindful of price points, scrutinizing labels, and supporting reputable sources are the most effective strategies for navigating the sometimes murky waters of food authenticity.

Frequently Asked Questions

While many cases exist, one of the most infamous was the 2008 Chinese milk scandal, where melamine was added to infant formula to artificially inflate protein readings, sickening tens of thousands and leading to infant deaths.

When purchasing fish, especially expensive types like red snapper or tuna, ask questions about its origin. For packaged products, look for certification labels from organizations like the Marine Stewardship Council (MSC). For dishes in restaurants, a surprisingly low price for a premium fish should raise suspicion.

Imitation crab sticks are not considered fake food in the same fraudulent sense because they are labeled correctly as 'surimi' or imitation crab. They are a fish paste product and are not typically sold as genuine crab meat.

Yes, diluted olive oil is a very common form of fake food. Expensive extra virgin olive oil is often mixed with cheaper, lower-grade oils (like canola or sunflower oil) for economic gain. The product is then sold under a misleading label.

Honey laundering is a fraudulent process where cheap honey, often from China, is illegally shipped to other countries and relabeled to hide its true origin. It is frequently diluted with cheaper syrups like corn or rice syrup.

For expensive powdered spices like saffron, opt for whole threads instead, as they are much harder to fake. For ground pepper, buy whole peppercorns to grind yourself. A price that seems too good to be true is a major red flag for counterfeit spices.

While not all fake food is immediately harmful, many fraudulent practices introduce health risks. This could be through undeclared allergens, the addition of toxic substances (like melamine in milk), or simply misrepresenting nutritional content. For example, a person with a peanut allergy could be harmed by a cheaper oil substitution in olive oil.