The world’s tuna fishery is collapsing, with prime specimens selling for seven-digit prices. Yet tuna is everywhere, from supermarket shelves to delis to sushi bars, and the retail cost remains low. How is this possible?
According to this item, a majority of the “tuna” being sold in the U.S. isn’t tuna at all. A lot of it is a fish called “escolar”, the eating of which, we learn, has some seriously unpleasant side effects.
Proceed at your own risk.